ITALIAN BUTTERBALL COOKIES
These Italian butterball cookies melt in your mouth with their sugary and buttery taste. They are naturally vegan due to the fact that you use margarine in this recipe. The butterball cookies are flaky, soft, and covered in powdered sugar perfection!
Provided by Victoria Yore
Categories Vegan Desserts
Time 32m
Number Of Ingredients 6
Steps:
- Preheat oven to 350F and line your baking sheets with parchment paper.
- Combine ingredients in a bowl and mix together by hand or using a food processor until a dough is formed. The dough may be crumbly, so just use your hands to form it together!
- Form butterball dough into small balls. To get 5 dozen, you will need each ball to be smaller than 1 tablespoon in size. If you do form the cookies with 1 tablespoon of dough, they will be slightly larger and they may not make 5 dozen, but they will still come out great with this cooking time.
- Bake on ungreased or parchment-lined cookie sheet on 350 degrees for 10-12 minutes or until bottoms are golden brown. Do not overbake too much longer than 12 minutes or else the bottoms will burn.
- Remove the cookies from the oven and let them cool completely. Do not dust with sugar until they are completely cool or else the sugar will melt into them and disappear.
- Once the Butterball cookies are completely cooled, Shake finished cookies in a bag with powdered sugar or use a sieve to sprinkle the powdered sugar over the cookies on the cookie sheet.
- Enjoy!
Nutrition Facts : Calories 67 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 22 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
THE BEST FLAKY BUTTERMILK BISCUITS
We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
- Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.
BUTTERMILK BISCUITS
Keep this classic recipe for fluffy biscuits: You'll use it over and over.
Provided by Food Network Kitchen
Time 40m
Yield about 8 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with parchment.
- Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
- Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
- Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.
BUTTER SWIM BISCUITS
These biscuits are literally swimming in butter prior to baking, hence the name. No need to butter them since they are buttery and fluffy. Perfect for breakfast or for dinner. Great use of pantry items during this stay-at-home order during the Coronavirus pandemic.
Provided by Yoly
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place butter in an 8x8-inch glass or ceramic baking dish. Microwave for 1 minute. Stir butter and keep microwaving at 20-second intervals until butter is fully melted.
- Sift flour, baking powder, sugar, and salt into a bowl. Add buttermilk and stir until combined. Pour over melted butter and spread over the melted butter. Use a bench scraper to cut dough into 9 equal pieces.
- Bake in the preheated oven until biscuit tops start to brown, 20 to 25 minutes.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 31.2 g, Cholesterol 29 mg, Fat 11 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 6.8 g, Sodium 527.2 mg, Sugar 4.2 g
ITALIAN BUTTERBALL COOKIES
These holiday cookies are perfect for people of any age. They are good as a quick snack or dessert. Don't worry, they are not balls of butter. They are smooth, chewy, and delicious cookies. This is an old family recipe that is loved by all. Hopefully you like them too!
Provided by iluvlax
Categories World Cuisine Recipes European Italian
Time 55m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Beat together the butter and 3/4 cup confectioners' sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract. Stir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
- Bake in the preheated oven until firm, about 10 minutes. Cool on the sheet for 10 minutes before removing to cool completely on a wire rack.
- Spread the 1/4 cup confectioners sugar on a plate; roll the cooled cookies in the confectioners' sugar to coat.
Nutrition Facts : Calories 43.3 calories, Carbohydrate 5.6 g, Cholesterol 9 mg, Fat 2.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 35.5 mg, Sugar 2.6 g
BUTTERBALL BISCUITS
Another recipe from "Home Cooking" magazine. It's the double dose of butter that makes these old-fashioned biscuits tender and flaky inside, crisp and golden outside.
Provided by Chabear01
Categories Breads
Time 35m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°.
- Melt 1/2 cup butter, put 1 tsp into each of 12 (2 1/2-inch) muffin pan cups; reserve remainder.
- Sift flour, baking powder and salt into mixing bowl. Add 1/2 cup soft butter; cut in with pastry blender until mixture resembles cornmeal. Stir in milk with fork.
- Fill each prepared muffin cup nearly to the top with dough. Bake 10 minutes. Spoon 1 teaspoon melted butter over each biscuit. Bake 10 minutes longer.
Nutrition Facts : Calories 215.3, Fat 15.7, SaturatedFat 9.9, Cholesterol 41.4, Sodium 422.5, Carbohydrate 16.4, Fiber 0.6, Sugar 0.1, Protein 2.5
More about "butterball biscuits food"
CLASSIC BUTTER BALLS - SERVED FROM SCRATCH
From servedfromscratch.com
4.7/5 (96)Total Time 18 minsCategory Dessert
- Roll dough into 1 inch balls. Place on un-greased cookie sheets. They don't spread so they don't need to be spaced far apart.
BUTTERBALL HOME | BUTTERBALL
From butterball.com
RECIPES | BUTTERBALL
From butterball.com
BUTTERBALL COOKIES - CLASSIC BUTTERBALL COOKIE RECIPE
From howsweeteats.com
BUTTERBALL COOKIES (SNOWBALL COOKIES / RUSSIAN TEA CAKES)
From alwaysusebutter.com
5/5 (11)Calories 99 per servingCategory Dessert
BUTTERBALL COOKIES - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
BEST BUTTERMILK BISCUITS RECIPE - HOW TO MAKE BUTTERMILK BISCUITS
From thepioneerwoman.com
CLASSIC BUTTERMILK BISCUITS - PAULA DEEN
From pauladeen.com
RECIPES - BUTTERBALL
From butterball.ca
FLAKY BUTTERMILK BISCUITS FROM CARLA HALL - FOOD52
From food52.com
THE FOOD LAB'S BUTTERMILK BISCUITS RECIPE - SERIOUS EATS
From seriouseats.com
ALL NATURAL* TURKEY BREAKFAST SAUSAGE PATTIES | BUTTERBALL
From butterball.com
SAUSAGE, EGG AND CHEESE-STUFFED BISCUITS | BUTTERBALL
From butterball.com
BUTTER SWIM BISCUITS - PAULA DEEN
From pauladeen.com
OMELET BISCUIT PIZZAS | BUTTERBALL®
From butterball.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love