Buttermilk Biscuits Reloaded Food

BUTTERMILK BISCUITS

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: RELOADED

Steps:

• Heat oven to 450ºF.
• In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Working quickly (so the fats don't melt), use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs.
• Make a well in the center of the dry mixture and pour in the chilled buttermilk. Stir with a wooden spoon until the dough just begins to come together. It will be very sticky. While it's still in the bowl, fold the dough over on itself two times so that it picks up any remaining flour, and then turn it out onto a lightly floured work surface.
• Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself eight more times, turning one quarter turn between each folding motion. Press dough into a 1-inch-thick round. Cut out biscuits with a floured 2 1/2-inch cutter, being sure to press straight down through the dough without twisting. Flour the cutter between cuts.
• Center biscuits on a baking sheet, shoulder to shoulder, so that they just touch. Reform scrap dough, working it as little as possible, and continue cutting until you have 8 biscuits total.
• Bake for 10 minutes. Rotate the pan 180 degrees in the oven and continue baking until tall and lightly gold on top, 8 to 12 more minutes.
• Remove the biscuits to a bowl lined with a clean kitchen towel and fold towel over to preserve warmth and steam. Serve with butter and jam, or mustard and thin-cut ham, or sausage patties or just... eat them.

CHEF JOHN'S BUTTERMILK BISCUITS

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.

BUTTERMILK BISCUITS

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.

BUTTERMILK BISCUITS

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

Steps:

• Put flour, lard, sugar, salt, baking soda in a food processor and mix until it resembles coarse meal (usually, just a few quick pulses with the food processor will do).
• If you don't have a food processor use a fork and cut lard into ingredients until it's blended thoroughly.
• Then put flour in a mixing bowl and add buttermilk.
• Mix just until ingredients are blended.
• Don't overmix or handle dough very much or your biscuits will be tough.
• Pour dough on a floured surface and GENTLY pat down until it's about 3/4" thick.
• You'll have to flour your hands to pat it down so it won't stick to you.
• Then use a biscuit cutter to cut biscuits out and place in a buttered cast iron skillet or baking pan.
• Use your index finger to place a slight indention in the center of each biscuit.
• This prevents the center from rising faster than the edges.
• Coat tops of biscuits with melted butter or margarine and bake at 425 degrees for approximately 15 minutes or until golden brown.

BUTTERMILK BISCUITS

Steps:

• Preheat oven to 375 degrees F.
• Line large cookie sheet with parchment.
• Sift dry ingredients into a large bowl.
• Cut in butter using pastry blender or fingers until mixture resembles fine meal.
• Beat buttermilk and egg in a small bowl to blend; add to dry ingredients and mix until just combined - do not overmix.
• Roll dough out on lightly-floured surface to 1 inch thick round.
• Cut out biscuits using floured 2-inch cutter.
• Gather and re-roll scraps; cut out additional rounds.
• Transfer to cookie sheet, spacing 1 inch apart.
• Bake until golden-brown, 25-30 minutes.
• Cool biscuits slightly before serving with lots of butter.