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
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.
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
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 10 to 12 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees F.
- Slice butter and put on a plate in the freezer.
- Sift the dry ingredients together into a bowl. Cut in the butter with a pastry cutter or a fork until it looks like coarse sand. Add the buttermilk and continue to cut the dough together. Turn out onto a floured surface and gently bring together. Gently press the dough into a rectangle until it is between 1/2 and 3/4-inch thick.
- Use a round cutter that has been floured to cut the biscuits. Place in the freezer for at least 20 minutes. Remove biscuits from freezer and place on parchment paper on a baking sheet so they are touching each other. Bake for 20 minutes. Remove from the oven and serve with spiced butter.
- Mix dry ingredients together. Blend together with the butter using the back of a spoon. Wrap tightly and refrigerate overnight or a few hours.
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
"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.
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
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.
HOMEMADE BUTTERMILK BISCUITS
Buttermilk makes biscuits airy and tangy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 15
Number Of Ingredients 7
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
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.
BUTTERMILK BISCUITS
Make and share this Buttermilk Biscuits recipe from Food.com.
Provided by evelynathens
Categories Breads
Time 45m
Yield 8 biscuits
Number Of Ingredients 8
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.
Nutrition Facts : Calories 226.2, Fat 6.9, SaturatedFat 4, Cholesterol 42.6, Sodium 283.4, Carbohydrate 35.3, Fiber 1, Sugar 6, Protein 5.4
More about "buttermilk biscuits food"
BUTTERMILK BISCUITS RECIPE | CANADIAN LIVING
From canadianliving.com
BUTTERMILK BISCUITS – MASON DIXIE FOODS
From masondixiefoods.com
OLD FASHIONED BUTTERMILK BISCUITS • FOOD FOLKS AND FUN
From foodfolksandfun.net
BEST BASIC BUTTERMILK BISCUITS RECIPES | BAKE WITH ANNA ...
From foodnetwork.ca
3 INGREDIENT BUTTERMILK BISCUITS - RECIPES | COOKS.COM
From cooks.com
BUTTERMILK BISCUITS | SIDE DISH | THE BEST BLOG RECIPES
From thebestblogrecipes.com
PERFECT BUTTERMILK BISCUITS RECIPE - LAND O'LAKES
From landolakes.com
BUTTERY BUTTERMILK BISCUITS RECIPE - GRACE PARISI | FOOD ...
From foodandwine.com
BUTTERMILK BISCUITS - JO COOKS
From jocooks.com
BUTTERMILK BISCUITS - SIMPLY HOME COOKED
From simplyhomecooked.com
BUTTERMILK BISCUITS - BECEL CANADA
From becel.ca
BUTTERMILK BISCUITS - (FOR FOOD PROCESSOR) MAKES 12 RECIPE ...
From cuisinart.com
I TRIED FOUR POPULAR BISCUIT RECIPES — HERE'S THE BEST ...
From thekitchn.com
SKILLET BUTTERMILK BISCUITS RECIPE | FOOD & WINE
From foodandwine.com
THE FOOD LAB'S BUTTERMILK BISCUITS RECIPE - SERIOUS EATS
From seriouseats.com
BUTTERMILK BISCUITS - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
EASY BUTTERMILK BISCUITS FROM SCRATCH | FOOD PROCESSOR
From callmepmc.com
BUTTERMILK BISCUITS - CULINARY HILL
From culinaryhill.com
CLASSIC SOUTHERN BUTTERMILK BISCUITS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BUTTERMILK BISCUITS – KILTED CHEF
From kiltedchef.ca
SOUTHERN-STYLE BUTTERMILK BISCUITS - ONCE UPON A CHEF
From onceuponachef.com
BUTTERMILK BISCUITS (SOFT, FLAKY, AND BUTTERY!) - FAVORITE ...
From favfamilyrecipes.com
BUTTERMILK BISCUITS - CANADIAN LIVING
From canadianliving.com
HOMEMADE FLAKY BISCUITS RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
FOOD WISHES VIDEO RECIPES: BEAUTIFUL BUTTERMILK BISCUITS
From foodwishes.blogspot.com
FLUFFY SOUTHERN BUTTERMILK BISCUITS ...
From melissassouthernstylekitchen.com
EASY BUTTERMILK BISCUITS - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
BUTTERMILK BISCUITS FROM SCRATCH RECIPE - THE SPRUCE EATS
From thespruceeats.com
FOOD NETWORK BUTTERMILK BISCUITS
From blendedlearning.bangkok.unesco.org
HOMEMADE BUTTERMILK BISCUITS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
OUR FAVORITE BUTTERMILK BISCUIT RECIPE | SOUTHERN LIVING
From southernliving.com
EASY FLUFFY BUTTERMILK BISCUITS FROM SCRATCH - THE ...
From thefeatherednester.com
GRANDMA'S FLAKY BUTTERMILK BISCUITS - COOKING MANIAC
From cookingmaniac.com
BUTTERMILK YEAST BISCUITS - ILOVEPOKEBAR.CA
From ilovepokebar.ca
BUTTERMILK BISCUITS RECIPE | EATINGWELL
From eatingwell.com
THE BEST BUTTERMILK BISCUITS - LET THE BAKING BEGIN!
From letthebakingbegin.com
THE BEST BUTTERMILK BISCUITS | ULTIMATE BISCUIT RECIPE
From blessthismessplease.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