Buttery Farm Biscuits Food

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BUTTERY FARM BISCUITS RECIPE - (4.5/5)



Buttery Farm Biscuits Recipe - (4.5/5) image

Provided by ruthguillo

Number Of Ingredients 5

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
3/4 cup skim milk

Steps:

  • 1 Preheat the oven to 400 degrees F. In a large bowl, combine the flour, baking powder, and salt. Using a pastry blender or 2 knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs. 2. Using a fork, stir in the milk until a soft dough forms. Gather the dough into a ball. Place the dough on a jelly-roll pan or baking sheet. With lightly-flours hands, press it evenly into a rough 6 x 6-inch square. 3. Using a spatula or the dull side of a knife, cut dough evenly into 12 biscuits without completely separating them. Bake until lightly golden, about 15 to 20 minutes. Transfer pan to a wire rack and cool for 10 minutes. Serve warm.

BUTTER SWIM BISCUITS



Butter Swim Biscuits image

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

½ cup unsalted butter
2 ½ cups all-purpose flour
4 teaspoons baking powder
4 teaspoons white sugar
1 teaspoon salt
1 ¾ cups buttermilk

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

BUTTER WHIRL BISCUITS



Butter Whirl Biscuits image

Maraschino cherries proudly sit upon swirls of buttery piped dough in this cookie, the likes of which are found all over Ireland. They might be homemade like they were in my house (and as is my preference, of course) or store-bought, but either way, they feature a wonderful crumbly texture that goes really well with the chewy cherries. It's not uncommon to sandwich two cookies with jam--or even better, try sandwiching them with my Best-Ever Buttercream Frosting if you want to get really indulgent. Cookies this pretty are nice to give as a gift--arrange them in a decorative cookie tin and finish it off with a colorful ribbon.

Provided by Gemma Stafford

Categories     dessert

Time 45m

Yield 12 to 14 cookies

Number Of Ingredients 5

3/4 cup (1 1/2 sticks/170 grams) salted butter, softened
1/2 cup (57 grams) confectioners' sugar
1/2 teaspoon pure vanilla extract
1 1/4 cups (170 grams) all-purpose flour
6 or 7 maraschino cherries, halved

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper.
  • In a large bowl, cream together the butter, sugar, and vanilla with a wooden spoon until fluffy and pale in color.
  • Add the flour and stir until well combined.
  • Transfer the dough to a piping bag fitted with a large star tip.
  • Pipe the dough into 12 to 14 flat whirls on your prepared cookie sheet. Put a cherry half on each one.
  • Bake for 18 to 20 minutes, until pale gold. Leave to cool on the cookie sheet for 5 minutes, then transfer to a wire rack.
  • Store the biscuits in an airtight container at room temperature for up to 3 days.

BUTTERY FARM BISCUITS



Buttery Farm Biscuits image

This is an easy never fail recipe. You don't even use a rolling pin! Change it to suit the meal you are serving them with - add 2 tbsp parmesan cheese and a bit of basil & oregano, try 1 tsp grated orange peel, or just before baking sprinkle the top with cinnamon & sugar Use your own imagination

Provided by Bergy

Categories     Breads

Time 30m

Yield 12 Biscuits

Number Of Ingredients 5

2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut into small pieces (or use salted and leave out the salt)
3/4 cup skim milk

Steps:

  • Combine flour, baking powder& salt.
  • Cut the butter into the flour using 2 knives or a pastry blender, keep cutting until the mixture looks like coarse crumbs.
  • With a fork stir in the milk, very gently, until a soft dough forms.
  • Don't over mix.
  • Place the dough on a baking sheet (jelly roll pan) and with floured hands press it into a 9" x 9" square.
  • Use a spatula or the dull side of a knife and cut the dough into 12 biscuits without actually cutting them apart.
  • Bake in 400F oven for about 15-20 minutes or until they are golden.
  • Transfer to a wire rack& cool for about 10 minutes.
  • Serve with homemade fruit jam or anything else that takes your fancy.

FLAKY BUTTERMILK BISCUITS



Flaky Buttermilk Biscuits image

These biscuits are the perfect balance of buttery, sweet, and savory, resulting in a golden, fluffy addition to any meal. The true mark of perfect biscuits is the many layers, which involves multiple rounds of rolling and folding. When you taste these biscuits, you'll agree they're worth the effort.

Provided by Nancy Silverton

Categories     side-dish

Time 45m

Yield 12 servings

Number Of Ingredients 8

3 1/4 cups all-purpose flour, plus additional for dusting
1 tablespoon baking powder
3/4 teaspoon baking soda
1 tablespoon kosher salt
2 sticks unsalted butter, 8 ounces, chilled if using a standing mixer; frozen if using a food processor
1 1/2 cups buttermilk
Melted unsalted butter, for brushing on the biscuits
Flaky sea salt, for sprinkling, preferred brand Maldon

Steps:

  • Chill all the ingredients (except for the buttermilk) and all the equipment in the freezer, including the blade and bowl of the food processor. Combine the flour, baking powder, baking soda, kosher salt, and butter in the bowl of the food processor. Pulse the mixture until it is the texture of fine meal.
  • Transfer the flour mixture to a large mixing bowl. Make a well in the center, pour the buttermilk into the well, and mix by hand until the dough comes together.
  • Turn the dough onto a clean work surface, dust with flour, and roll it into a ½-inch thick rectangle, applying even pressure and squaring off the edges. Laminate the dough by folding it into thirds, like a letter, and dust with flour; then roll the dough into a ½-inch thick rectangle again. Repeat this procedure a total of seven times, dusting with flour as necessary.
  • Use the dough scraper to cut the dough into 2x2-inch squares; discard the excess dough. Place the cut biscuits on a baking sheet close together, with about ¼-inch or less between them, so they'll touch gently when they bake. Chill the cut biscuits for an hour.
  • Preheat the oven to 425 degrees F. Brush the tops of the biscuits with melted butter and sprinkle them with the sea salt. Bake the biscuits until they are golden brown, about 20 minutes. Remove them from the oven and serve warm.

THE MOST FLUFFY AND BUTTERY BISCUITS EVER



The Most Fluffy and Buttery Biscuits Ever image

These biscuits rival any restaurant or fast food joint. They're so tender, fluffy, and buttery. They're the best biscuits I've ever made at home!

Provided by Julie Chiou

Categories     Breakfast/Brunch

Time 45m

Number Of Ingredients 6

4 cups self-rising flour (plus more for dusting)
2 tablespoons baking powder ((see blog post above for more details; use double-acting, aluminum-free baking powder))
1 teaspoon baking soda
3/4 pound (3 sticks) SALTED butter (cold, cut into 1/2-inch cubes)
2 large eggs (beaten PLUS 1 large egg for brushing)
1 1/2 cups buttermilk (plus more as needed and for brushing)

Steps:

  • In a large bowl, whisk together flour, baking powder, and baking soda.
  • Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.
  • Stir in the beaten eggs with a wooden spoon until just combined. Then pour in the buttermilk until the dough comes together into a sticky mass. You may need more buttermilk if it's still too dry and there is flour still at the bottom of your bowl. I ended up having to add in 1/2 cup more. DO NOT add 1/2 cup more all at the same time. Do 1 tablespoon at a time until the right consistency is reached.
  • Cover the bowl and refrigerate for at least 30 minutes.
  • When ready, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Dust a little flour onto your work surface then put the dough onto the work surface and use your hands (flour them) to press into a round, roughly 14 inch diameter and 1/2 inch thick. See photos in the blog post.
  • Use a floured 2 3/4-inch round biscuit cutter to cut out about 20 biscuits. Reform the scraps of dough into a circle again to cut more.
  • Transfer biscuits to prepared baking sheet and arrange them so they are touching each other. See photos in the blog post.
  • In a small dish, beat together remaining egg and buttermilk then brush on top of the biscuits.
  • Bake for 15-20 minutes, or until the tops are golden brown.
  • Let cool slightly before devouring! They're best eaten out of the oven, day of.
  • Serve with your favorite sausage gravy, jam, or clotted cream.

Nutrition Facts : ServingSize 1 biscuit, Calories 236 kcal, Carbohydrate 24 g, Protein 4 g, Fat 14 g, SaturatedFat 9 g, Fiber 1 g, Sugar 1 g

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