SOUTHERN BUTTERMILK BISCUITS
These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.
Provided by P48422
Categories Breads
Time 22m
Yield 10 biscuits
Number Of Ingredients 6
Steps:
- Preheat your oven to 450°F.
- Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If using a food processor, just pulse a few times until this consistency is achieved.
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a floured board.
- Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
- Use a round cutter to cut into rounds.
- You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
- Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
- If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
- Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
- Do not overbake.
- Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
- The dough must be handled as little as possible or you will have tough biscuits.
- I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
- You also must pat the dough out with your hands, lightly.
- Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
- Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
- When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
BUTTERMILK BISCUIT MIX
In Hartland, Minnesota, Katie Koziolek stirs up a big batch of this versatile biscuit mix to use in dozens of recipes, including the six she shares here. "This mix is easy to make, handy to use and save money," she promises.
Provided by Taste of Home
Time 15m
Yield about 13-1/2 cups.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first seven ingredients; cut in the shortening until crumbly. Store in an airtight container in a cool, dry place for up to 6 months. , Buttermilk Biscuit Mix may be used to prepare the following recipes: Bacon 'N' Egg Biscuits, Quick Chicken Pie, Creamy Cheesecake Squares, Beef Pinwheels with Gravy, Cheese Pizza and Pigs in Biscuits.
Nutrition Facts : Calories 159 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 217mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERMILK BISCUITS
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F. Place a 10 1/2-inch cast-iron skillet in the oven to heat.
- Add the flour to a large bowl. Use your hands or a pastry cutter to work the shortening into the flour until the crumbs are the size of large peas.
- Slowly pour in the buttermilk, then mix with your hands until the mixture starts to form a dough. Add buttermilk if it feels too dry. As soon as the dough comes together, transfer to a floured work surface. Press the dough into a square and fold it over itself to create layers, using additional flour to keep the dough from sticking. Shape into a 1/2-inch-thick rectangle. Use a 2- to 3-inch biscuit cutter to cut out biscuits, rerolling the scraps to use all the dough.
- Take the skillet out of the oven and add 2 tablespoons melted butter. Place the biscuits in the skillet, then lightly brush the tops with the remaining butter.
- Bake until lightly golden brown, 15 to 17 minutes. Let cool for a few minutes, then serve.
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.
BUTTERMILK BISCUITS
"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot's Diner, a cozy place that serves wonderful breakfasts," writes Kimberly McClain of Harris, Iowa. "The biscuit that came with my meal was baked to perfection. I would drive all the way to Colorado just to go to Dot's again." This classic recipe produces biscuits with a lovely light texture.
Categories Bread Milk/Cream Breakfast Brunch Bake Vegetarian Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.
BUTTERMILK BISCUITS
Goes great with sausage gravy or just warm spread with marmalade or preserves. Fill some with sausage patties and freeze to have ready for a quick breakfast from the microwave!
Provided by PalatablePastime
Categories Breads
Time 18m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F,.
- Sift dry ingredients together.
- Mix in shortening with pastry blender, fork, or fingertips until mixture resembles coarse crumbs.
- Form a well in center of flour and pour buttermilk in.
- Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball.
- When it comes away from sides without sticking too bad, it's ready.
- Otherwise, work in a little more flour.
- Place dough on floured surface and knead 5-6 times.
- Do not knead too much or dough will become tough.
- Roll or pat out to about 1/2" thickness and cut with biscuit cutter or floured glass.
- Place biscuits on ungreased cookie sheet.
- Bake at 450 degrees F.
- for 8-12 minutes or until light golden.
- Brush tops with melted butter, if desired.
- Serve warm with sausage gravy or butter and preserves, if desired.
Nutrition Facts : Calories 160.1, Fat 8.9, SaturatedFat 2.6, Cholesterol 0.8, Sodium 235.7, Carbohydrate 17.1, Fiber 0.6, Sugar 1, Protein 2.8
BUTTERMILK BISCUITS
"These biscuits are made from a recipe that's been in our family for years. They're simple to make and smell so good when baking! The wonderful aroma takes me back to those days when Mom made this meal-it's like I'm there in our family's kitchen again, with her busy at the stove."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together. , Turn onto a lightly floured surface; knead gently, 10-12 times. Roll to 1/2-in. thickness; cut with a floured 2-in. round biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until lightly browned, 11-12 minutes. Serve warm.
Nutrition Facts : Calories 82 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
BEST BUTTERMILK BISCUITS
This recipe makes fluffy, light, and tasty biscuits.
Provided by Carol Reese Hardbarger
Categories Bread Quick Bread Recipes Biscuits
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
- Cut biscuits out with biscuit cutter and transfer to a baking sheet.
- Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.
Nutrition Facts : Calories 170 calories, Carbohydrate 18.4 g, Cholesterol 0.8 mg, Fat 9.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 345.3 mg, Sugar 1 g
BUTTERMILK BISCUITS
This mouthwatering buttermilk biscuit recipe comes from "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few large clumps remaining.
- Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky; do not overmix.
- Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.)
- Place the biscuits about 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops of biscuits with buttermilk. Bake, rotating sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer biscuits to a wire rack to cool.
BUTTERMILK BISCUITS
delicious
Provided by shanecia2
Time 20m
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- Preheat oven to 475 degrees.
- Mix together flour, baking powder, salt and baking soda. Use a pastry cutter to incorporate butter or lard into the mixture until crumbly. Stir in the buttermilk, just until it comes together.
- Turn the dough onto a flat, floured surface. Knead the dough gently, folding it in half and then pressing into itself 4-5 times. Press the dough lightly until it is 3/4 thick. Cut into 2 rounds.
- Place on baking sheet and bake 10-12 minutes until tops are golden brown.
CHEF JOHN'S BUTTERMILK BISCUITS
This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
- Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
- Turn dough onto a floured work surface, pat together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick.
- Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- Brush the tops of biscuits with 2 tablespoons buttermilk.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g
BUTTERMILK BISCUITS
Categories Bread Breakfast Brunch Bake Picnic Thanksgiving Mother's Day Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 biscuits
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
- Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8- by 5 1/2-inch rectangle. Trim all 4 sides with a knife, dusting knife edge with flour before each cut. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 1/2-inch) squares, flouring knife between cuts. Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.
BUTTERMILK BISCUITS
These soft and tender biscuits are made with cultured butter, which is made with cream that is cultured, or fermented, before it is churned. Cultured butter can be made at home, but it is becoming easier to find in supermarkets. It's worth seeking out. Any true butter fanatic should try it at least once.
Provided by Melissa Clark
Categories breakfast, easy, quick, side dish
Time 30m
Yield 12 to 15 biscuits
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flours, baking powder, baking soda, salt and sugar.
- Using a pastry cutter or fork, quickly cut butter into flour mixture until it forms pea-size crumbs and is uniformly mixed. (For flaky biscuits, you want the butter to remain cold.) Make a well in center of mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
- Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Do not twist the cutter; doing so prevents proper rising. To prevent sticking, dip the cutter lightly in flour between biscuits. Also, do not reroll scraps, but pat them together and cut into rounds. Transfer biscuits to baking sheet.
- Whisk egg and milk together with a fork. Generously brush egg wash on top of each biscuit. Bake until brown, 15 minutes. Serve hot.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 273 milligrams, Sugar 3 grams, TransFat 1 gram
More about "buttermilk biscuit mix food"
BUTTERMILK YEAST BISCUITS RECIPES
From tfrecipes.com
BUTTERMILK BISCUITS RECIPE - I WASH YOU DRY
From iwashyoudry.com
BUTTERMILK BISCUITS - (FOR FOOD PROCESSOR) MAKES 12 RECIPE ...
From cuisinart.com
SOUTHERN BUTTERMILK BISCUITS RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
BUTTERMILK BISCUITS | FOODTALK
From foodtalkdaily.com
MAKE TENDER FLAKY BUTTERMILK BISCUITS | BISCUIT RECIPES
From cookingnook.com
BUTTERMILK BISCUITS RECIPE | CANADIAN LIVING
From canadianliving.com
FLUFFY SOUTHERN BUTTERMILK BISCUITS ...
From melissassouthernstylekitchen.com
ASK A CHEF: BUTTERMILK BISCUITS - HOUSE & HOME
From houseandhome.com
PIONEER WOMAN BUTTERMILK BISCUIT RECIPE - ALL INFORMATION ...
From therecipes.info
CLASSIC HOMEMADE BUTTERMILK BISCUITS RECIPE
From scrambledchefs.com
HOMEMADE BUTTERMILK BISCUITS RECIPE - THEFOODXP
From thefoodxp.com
BUTTERMILK BISCUIT RECIPE - MASHED.COM
From mashed.com
BUTTERMILK BISCUITS | RECIPE - KELLOGG'S
From kelloggs.ca
BUTTERMILK BISCUIT RECIPE - FOOD FANATIC
From foodfanatic.com
BISCUIT RECIPE BUTTERMILK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BUTTERMILK BISCUIT MIX - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
CLASSIC BUTTERMILK BISCUITS - PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
DIY BUTTERMILK BISCUIT MIX RECIPE FOR KIDS | AMERICA'S ...
From americastestkitchen.com
BUTTERMILK BISCUITS - BECEL CANADA
From becel.ca
BUTTERMILK BISCUITS - SIMPLY HOME COOKED
From simplyhomecooked.com
BUTTERY BUTTERMILK BISCUITS RECIPE - GRACE PARISI | FOOD ...
From foodandwine.com
BETTY CROCKER BUTTERMILK BISCUITS RECIPE - ALL INFORMATION ...
From therecipes.info
KETO BUTTERMILK BISCUITS - LOW CARB, GLUTEN-FREE, EASY ...
From joyfilledeats.com
BISQUICK™ COMPLETE BUTTERMILK BISCUIT MIX - …
From bettycrocker.com
GRANDMA'S FLAKY BUTTERMILK BISCUITS - COOKING MANIAC
From cookingmaniac.com
EASY BUTTERMILK BISCUITS RECIPE VIDEO
From everydaydishes.com
BUTTERMILK BISCUITS - CANADIAN LIVING
From canadianliving.com
HOMEMADE BUTTERMILK BISCUITS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PIONEER BUTTERMILK BAKING MIX RECIPES
From tfrecipes.com
10 BEST BISQUICK BUTTERMILK BISCUIT MIX RECIPES | YUMMLY
From yummly.com
I TRIED FOUR POPULAR BISCUIT RECIPES — HERE'S THE BEST ...
From thekitchn.com
OUR FAVORITE BUTTERMILK BISCUIT RECIPE | SOUTHERN LIVING
From southernliving.com
MAW MAW’S BUTTERMILK BISCUITS : OLD_RECIPES
From reddit.com
SKILLET BUTTERMILK BISCUITS RECIPE | FOOD & WINE
From foodandwine.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