Buttermilk Biscuits With Variations Food

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.

HOMEMADE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
• Transfer about 2 1/2 cups flour mixture to a food processor fitted with the steel blade. Add butter, and pulse until the largest pieces are the size of peas. Return butter mixture to the bowl with the flour mixture. Use your fingers to combine.
• Add buttermilk, and stir just until mixture comes together; the batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. Gather scraps together once, pat together and flatten, and cut out.
• Transfer biscuits to prepared baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm.

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425°F and arrange a shelf slightly below the center of the oven.
• Line a buttered 8" cake pan with parchment paper or a silicone liner.
• In a large mixing bowl, stir together the flour and sugar. Grate the butter into the flour and stir it in to coat evenly.
• Gently stir in the buttermilk. The dough should be quite wet.
• Spread the all-purpose (not self-rising) flour out on a small cookie sheet.
• With a spoon, scoop evenly sized balls of dough into the flour, making sure they don't touch each other.
• With floured hands, coat each dough ball with flour and toss them gently from hand to hand to shake off any excess flour.
• Place each floured dough ball into the prepared pan, right up next to the other. This will help the biscuits rise up, rather than spreading out. You might need to do the above in batches.
• Place the cake pan on the arranged shelf in the oven. Bake until lightly browned, about 25 minutes.
• Brush the tops of the biscuits with some melted butter and pop back into the oven for another 5 minutes or so, until nicely browned.
• Turn the biscuits out onto a plate, and then invert them again so they are right side up. Pull or cut the biscuits apart and serve immediately with some butter and honey if you like.

THE BEST BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or a baking mat.
• In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together to combine well.
• Use a cheese grater to grate the butter into the flour mixture. Then use a pastry cutter or a fork to combine the butter and flour mixture well (you can use a fork for the whole process but using a cheese grater first works super well - I recommend it). The goal is to have pea-sized pieces of butter mixed into your flour mixture.
• Make a well in the center of the flour mixture and add the egg and buttermilk. Use a fork to whisk the two together and slowly bring in the flour mixture.
• Stir until the biscuits just come together, taking care not to over mix.
• Turn the dough onto a lightly floured surface and finish combining by lightly kneading the dough together.
• Roll the dough into a 2-inch-thick slab. Use a biscuit cutter to cut out as many biscuits as you can and place them on the prepared sheet, 1 inch apart.
• Re-roll the dough and cut more biscuits until you have used all of the dough, adding a bit of flour to your work surface and rolling pin as needed. You should end up with 9-12 biscuits.
• Bake the biscuits for 15-18 minutes until the tops are very golden brown.
• Remove from the oven and serve right away.

BUTTERMILK BISCUIT

Steps:

• Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
• Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.

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.

FLUFFY BUTTERMILK BISCUITS (AND VARIATIONS)

Steps:

• Makes 1 dozen 2 1/2 inch biscuits.
• Preheat oven to 450*. Sift dry ingredients together in a mixing bowl. Cut in shortening until mixture resembles corn meal. Add water and mix until dough is pliable. Do not overbeat! Turn dough onto lightly floured surface and knead 30 seconds. Roll or pat 1/2 inch thick, no less. Cut with floured cutter. Place close together on ungreased baking sheet. Bake 10-12 minutes until golden brown.
• Variations:.
• Add parmesean and grated cheddar to the batter and brush with garlic butter on top for a savory biscuit.
• Roll out and sprinkle with brown sugar and cinnamon, rolling up to make cinnamom rolls. Bake 15-18 minutes. Drizzle with icing.

THE BEST BUTTERMILK BISCUITS

Steps:

• Cut butter into small cubes. Place the butter on a plate and place in the freezer while you mix the dry ingredients. The butter should be very cold.
• Preheat oven to 450°F and line a baking sheet with parchment paper or nonstick foil. Set aside.
• In a food processor (or large bowl), add flour, sugar, baking soda, baking powder and salt. Pulse a time or two to combine (or whisk if you're using a bowl).
• Add the butter to the food processor and pulse to combine, until it looks like coarse crumbs (you could also use a pastry cutter or 2 forks in a large bowl).
• Add the butter and flour mixture to a large bowl and make a well in the middle. Add the cold buttermilk. Stir until dough is mixed and combined, it will be slightly sticky/tacky. If it's still really sticky, add a bit more flour!
• Turn out the dough onto a floured surface (I use my counter) and pat into a rectangle about 8-9 inches long.
• Gently fold the right side towards the middle, then fold the left side in towards the middle as well. It should look like a trifold paper.
• Rotate the dough a quarter turn (it should be horizontal), then pat down into a 8-9 inch long rectangle again. Repeat the folding technique from the step above, at least 1 more time, and up to 2 more times. So 2 or 3 times total. The more folding you do, the more layers you'll have.
• Pat dough down into a rectangle again, about 1 inch thick.
• With a 2.5 inch round biscuit cutter, push down to cut the dough and pull straight up (remember not to twist!). Leftover scraps can be combined and cut again - but no more than 2 or 3 more times.
• Place the biscuits on prepared baking sheet, almost touching each other, and bake at 450°F for 12-15 minutes until browned and cooked through.
• After the biscuits are baked, brush tops with melted butter.

OUR FAVORITE BUTTERMILK BISCUIT

Steps:

• Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
• Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
• Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
• Roll dough to ½-inch thickness. Cut with a 2 ½-inch floured round cutter, reshaping scraps and flouring as needed.
• Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.

FLUFFY SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450°F and line a baking sheet with parchment paper.
• Sift together the dry ingredients in a large mixing bowl.
• Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.
• Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet but, slightly sticky.
• Roll or pat out on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up. Re-roll any scraps and repeat.
• Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
• Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed.
• Brush with melted butter after removing from the oven. Serve immediately.

BUTTERMILK DROP BISCUITS

Steps:

• Move the oven rack to the middle position and preheat the oven to 425 degrees Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Add the butter and use your hands to mix the butter into the flour mixture.
• Keep mixing until the ​mixture resembles coarse crumbs.
• Pour in the buttermilk and use a sturdy wooden spoon to stir everything together until combined but DO NOT OVERMIX!
• Use a 4 Tablespoon scoop to scoop the dough onto the prepared baking sheet. Space the dough about 2-3 inches apart.
• Use light pressure to flatten the dough mounds slightly with your fingertips.
• Bake for 13-15 minutes, rotating the pans halfway through baking. The biscuits should be golden brown.
• Cool for 5-10 minutes before serving.

BUTTERMILK DROP BISCUITS

Steps:

• Preheat the oven to 450°F.
• In a mixing bowl, add the flour, baking powder, baking soda, sugar, cream of tartar, and salt. Stir the dry ingredients together.
• Make sure you are using cold butter or shortening, and cut into the dry mixture with a pastry blender, fork or knife method. The mixture will have a coarse crumb consistency when you are ready for the next step.
• Pour in the buttermilk, and stir just until everything is blended. Take care not to overmix.
• Drop Biscuit Pan method: If you have a drop biscuit pan, spoon in the dough into each well, filling it pretty full. I used a 7 well cast-iron pan. If you don't have a pan - see the next step.
• Skillet or Griddle method: Mound the dough into about 7 biscuits onto your griddle or in your skillet. (Make sure these are oven-proof!).
• Bake for 15-18 minutes or until golden brown.
• Variations: For parsley biscuits, add 2 tablespoons of chopped fresh parsley. For a garden vegetable biscuit, add 2 tablepoons finely grated carrots, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of finely chopped green onion.

OLD-FASHIONED BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450°F. Lightly butter a baking sheet or line it with parchment.
• In a large mixing bowl, combine the 3 ½ cups flour, baking powder, baking soda, and salt. Add the butter and cut them in with a pastry blender, or use your fingers to rub the butter into the flour mixture, working quickly so the butter stays cold. Stop when you have a texture that is a combo of pea sized pieces of butter, and a somewhat sandy texture. You can also do this by pulsing the butter into the flour mixture in a food processor.
• Add the buttermilk to the mixture and stir just until it comes together into a shaggy, sticky dough, but do not overmix.
• Lightly flour a clean work surface and place about ½ cup of flour in a small bowl big enough to accommodate the 3-inch biscuit cutter.
• Turn the dough onto the work surface. Press it together just until it forms a ball, handling the dough lightly. Pat it into a rough square or circle, about ¾-inch thick. Cut circles with a 3-inch biscuit or cookie cutter, making the circles as close together as possible to use as much of the dough in this first round of cutting. Do not twist the cutter as you press in or pull out, which will seal the layers of the dough and prevent them from rising to their tallest selves. Gather up the scraps and gently press them into another small ¾-inch-thick shape, and cut as many biscuits as you can from the remaining dough.
• Place the biscuits on the prepared baking sheet having them just barely touch each other. Place the baking sheet in the oven and bake for 14 to 18 minutes until the biscuits are golden brown. Immediately brush the tops with the melted butter. Enjoy hot or warm, if possible, but you can also cool them on a wire rack and store them in an airtight container for one day.

BUTTERMILK BISCUITS WITH VARIATIONS

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
• Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 1-inch thickness. Cut out rounds with a floured 2 1/2-inch round biscuit cutter.
• Transfer to a baking sheet, 1 1/2 inches apart. (Reroll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature.

DROP BUTTERMILK BISCUITS WITH CHEDDAR

Steps:

• Preheat the oven to 450 degrees F and line a baking sheet with parchment.
• Melt the butter in a small saucepan over low heat, or in a small bowl in the microwave at Medium heat. Pour out 1/4 cup and reserve the rest.
• In a large bowl, whisk together flour, baking powder, baking soda, salt and garlic powder.In a measuring cup, combine the milk and vinegar. Allow to sit for 5 minutes. Pour the milk mixture and the 1/4 cup melted butter over the flour mixture. Stir just until combined. Add the grated cheese and use a fork to gently incorporated it into the mixture. Using a small ice cream scoop or soup spoon, drop batter by heaping spoonfuls (about 2 tablespoons each) onto prepared baking sheet, spacing 2" apart.Transfer to preheated oven and bake for 10-12 minutes or until light golden brown.When biscuits are finished baking, brush generously with the remaining 2 tablespoons melted butter. Serve warm.
• In a large bowl, whisk together flour, baking powder, baking soda, salt and garlic powder.
• In a measuring cup, combine the milk and vinegar. Allow to sit for 5 minutes.
• Pour the milk mixture and the 1/4 cup melted butter over the flour mixture. Stir just until combined. Add the grated cheese and use a fork to gently incorporated it into the mixture.
• Using a small ice cream scoop or soup spoon, drop batter by heaping spoonfuls (about 2 tablespoons each) onto prepared baking sheet, spacing 2" apart.
• Transfer to preheated oven and bake for 10-12 minutes or until light golden brown.
• When biscuits are finished baking, brush generously with the remaining 2 tablespoons melted butter. Serve warm.

KETO BUTTERMILK BISCUITS

Steps:

• Preheat oven to 350 degrees F
• Combine all biscuit ingredients together (except the mozzarella). Mix until smooth, then gently fold in the mozzarella.
• Drop 12 biscuits onto a prepared baking sheet. Bake for 25-30 minutes or until golden brown.

BUTTERMILK BISCUITS

Steps:

• Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 400°F.
• In a medium bowl, mix the flour, sugar, salt, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs.
• Stir the egg and 1/2 cup buttermilk together in a small bowl until blended. Pour the liquids over the dry ingredients, and stir with a fork just until the dry ingredients are moistened, adding a few more tablespoons of buttermilk if the mixture seems dry.
• Turn the dough out onto a lightly floured surface. With floured hands, pat the dough out to a 1 1/2-inch thickness. Cut out rounds with a 2 1/2-inch cutter and place them on an ungreased baking sheet. Brush the tops of the biscuits with a bit of buttermilk. Dust with flour.
• Bake in the center of the oven for 10 to 12 minutes, until the biscuits are golden brown. Serve immediately.
• Add 2 cups shredded Cheddar to the dry ingredients after cutting in the butter and before adding the liquid ingredients.

BUTTERMILK BISCUITS

Steps:

• Gather your ingredients. Combine all of the dry ingredients into a bowl.
• Cut the 12 tbs portion of your butter into cubes and then stick it in the freezer with the bowl of dry ingredients for 30 minutes or longer. Set your over for 425.
• In a separate bowl, whisk the egg with the milk until well blended.
• Put the butter into the flour mixture and pastry cut it for a bit.
• This is about how you want things to look. The small chunks of remaining butter will melt in the over and create air pockets.
• Knead the dough. Be careful that you aren't warming it up so much that the butter melts.
• Roll the dough carefully.
• Fold the dough and gently roll some more. This folding process will create flaky layers!
• Cut the dough into the size and shape of biscuit you want.
• Place in the oven for 10 or 15 minutes. In the meantime, melt that last 4 tbs of butter.
• Apply the melted butter to the top of the biscuits and place back in the oven.
• Depending on the thickness of your biscuits, they may be done in as little as 5 more minutes or they may require a fair amount more time. Use your judgement for when to apply the butter and when to pull from the oven.
• Serve & Enjoy!

FLUFFY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 375º F. Prepare the baking sheet by lining it with parchment paper or a Silpat liner. For biscuits with a crispier bottom, grease the baking sheet.
• In a large bowl, whisk together 2¾ cups of flour, sugar, baking powder, salt, and baking soda. Cut in butter or shortening, using a dough whisk or pastry cutter until it is the size of small peas. Make a well in the center of the flour mixture.
• In a small bowl, stir together the buttermilk and egg. Pour into the well of the flour mixture. Stir just until biscuit dough comes together, it will be sticky. Do not overmix.
• Add 1/4 cup of flour to a shallow bowl to dip the biscuit cutter into, then use that flour to lightly flour the countertop or wooden board. Place the biscuit dough on top of the flour. With floured hands, pat dough into a 1" thick flat rectangle or square.
• Dip the biscuit cutter into the flour, then press the biscuit cutter straight down and up (do not twist!). Place biscuits on the prepared baking sheet about 1" apart.
• Bake at 375ºF for 20-23 minutes, until lightly golden on top. Serve warm with butter and honey or jam, or with sausage gravy.

BUTTERMILK BISCUITS

Steps:

• Slice the butter into cubes and measure out the buttermilk. Place both in the freezer for about 10 minutes.
• Begin preheating the oven to 400° F (204° C) and set out a baking sheet.
• Place all of the dry ingredients, the flours, baking powder, baking soda, and salt in a large bowl and fluff to combine and aerate.
• Add the butter to the bowl and with a pastry cutter or two forks, work the butter into the flour until the butter is about pea-sized. There will be smaller and larger crumbs; this is correct.
• Pour the buttermilk into the bowl and stir together with a fork until large lumps of dough form. Not everything will be mixed together.
• Lightly flour a work surface and dump out the bowl contents onto it. Without kneading or pushing the dough together too much, gently form a rectangle. Not all of the dough will come together at this point.
• Fold one third of the dough over the middle. Fold the other third over the top. The dough will still be very loose.
• Spin the dough 90 degrees and flatten the dough into a rectangle again. Repeat the folding and rectangle forming for about 4-6 times. It will become cohesive by this point.
• Flatten the dough to about 3/4" thick and with a 2 1/2" round cookie cutter dipped in flour, cut out the biscuit circles. Push the cut ends back into the whole dough to avoid reshaping and overworking.
• Place the biscuit rounds on the baking sheet and bake for about 18-20 minutes.
• Serve warm.

CREAM CHEESE BISCUITS RECIPE

Steps:

• Preheat oven to 500°.
• Using a non-stick baking spray, very lightly spray a cast-iron skillet or baking pan with a lip. Pan should be small enough so that the biscuits will touch each other.
• Combine flour and salt in a large bowl.
• Add in the cubed butter and cream cheese and cut in with your hands or a pastry blender until the consistency of cottage cheese.
• Make a well in the center of the mixture and pour the buttermilk into the well.
• Using your hands, mix the wet and dry until just combined. Form into a loose ball. The dough will appear a bit shaggy but that is what makes for a more flaky biscuit.
• Sprinkle four on top of the ball. Flour a Silpat or counter surface and plop the dough onto it. Re-flour the top as needed. The mixture may be a bit moist in the center but that's okay. Roll to about a ¾ inch thickness, making sure to not work the dough too much. Too much working of the dough makes for a tough biscuit. using a 2-inch biscuit cutter or drinking glass, cut straight down into the dough. Do not twist the cutter.
• Continue cutting the biscuits, rerolling the leftover dough as needed to make more.
• Place biscuits into the prepared pan, sides touching each other.
• Brush tops with melted butter.
• Cook 18 minutes.

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 375°F. In a large bowl, whisk together the 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 larger 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 the biscuits with buttermilk. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer the biscuits to a wire rack to cool.
• Follow instructions for Buttermilk Biscuits, adding 3 cups (9 ounces) grated sharp cheddar cheese to the flour mixture after the butter has been cut in. Proceed with the recipe.