FLAKY BUTTERMILK BISCUITS
I'm gonna come out and say it because you're gonna think it: these taste like Popeye's biscuits. (At least the back-in-the-day Popeye's.) Why, thank you. They do. These are what biscuits should be. They're flaky, with layers so fine they melt in your mouth. There's just enough flour and leavening to rise them up, so the fat doesn't weigh them down into greasy pucks. And there's plenty of buttermilk to keep them moist. That makes the dough sticky, so work fast and handle the dough as lightly as possible. Featherlight biscuits will be your reward.
Provided by Carla Hall
Categories side-dish
Time 50m
Yield Makes about 15 (2-inch round) or 8 (2 1/2-inch round) biscuits
Number Of Ingredients 9
Steps:
- Brush softened butter on a sheet pan.
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Set aside.
- In a large glass measuring cup measure the buttermilk. Add the shortening. With an immersion blender on high, blend the shortening into the buttermilk until smooth.
- Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated. Lightly pinch the butter pieces into the flour.
- Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk/shortening mixture to the flour/butter mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
- Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the palms of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Pat the dough out again, sprinkle with a little flour, and fold it into thirds again. Turn the dough 90 degrees (this time folding in the open ends first.) Repeat one more time. Dough should no longer be sticky.
- With a floured 2- or 2 1/2- inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
- Preheat the oven to 450 degrees F. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.
CAROLS BISCUITS
These biscuits is the best There are several biscuit recipes in this one
Provided by Patsy Fowler
Categories Biscuits
Time 45m
Number Of Ingredients 5
Steps:
- 1. Cut butter with a sharp knife or pastry blender into 1/4 inch thick slices. Sprinkle butter slices over flour in a large bowl.
- 2. Toss butter with flour. Cut butter into flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.
- 3. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
- 4. Turn dough out onto a lightly floured surface, knead 3 or 4 times, gradually adding additional flour as needed.
- 5. With floured hands, press or pat dough into a 3/4 inch thick rectangle (about 9x5 inches)
- 6. Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end.
- 7. Fold dough rectangle as if folding a letter size picas of paper. Repeat entire process 2 more times, beginning with processing into a 3/4 inch thick dough rectangle (about 9x5 inches).
- 8. Press or pat dough to 1/2 inch thickness on a lightly floured floured surface, cut with a 2 inch round cutter and place side by side on a parchment paper-lined or lightly greased jelly-roll pan. Dough rounds should touch.
- 9. Bake at 450 for 13-15 minutes or until lightly browned. Remove from oven, brush with 2 tablespoons melted butter.
- 10. Note: For testing purposes only we used White Lily self-rising soft wheat flour.
- 11. Cinnamon Raisin Biscuits: Omit 2 tablespoons melted butter. Combine 1/2 cup golden raisins, 1/2 teaspoon ground cinnamon and 1/3 cup chopped pecans with flour in a large bowl.
- 12. Proceed with recipe as directed . Stir together 1/2 cup powdered sugar and 2 tablespoons buttermilk until smooth. Drizzle over warm biscuits. Makes 2/-1/2 dozen.
- 13. Black Pepper Bacon Biscuits: Combine 1/8 cup cooked and crumbled bacon slices (about 5 slices) and 1 teaspoon black pepper with flour in a large bowl. Proceed with recipe as directed. Makes 2-1/2 dozen.
- 14. Feta Oregano Biscuits: Combine 1 (4 oz) package crumbled feta cheese and 1/2 teaspoon dried oregano with flour in a large bowl. Proceed with recipe as directed. Makes 2-1/2 dozen.
- 15. Pimento Cheese Biscuits: Combine 1 cup (4 oz) shredded sharp cheddar cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir together buttermilk and 1 (4 oz) jar diced pimento, undrained. Proceed with recipe as directed. Makes 2-1/2 dozen.
CAROL'S BEST BISCUITS
These homemade biscuits by my friend carol are a favorite of my DH especially topped with sausage gravy or butter and honey.
Provided by Petdrwife
Categories Breads
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Place flour, baking powder and salt in a bowl.
- Cut in crisco with pastry cutter or fork.
- Add enough milk to make dough, do not mix too much.
- Place dough on flour surface and pat out to about 1/2 inch thick, try not to work it too much the less handled the more tender the biscuit.
- Cut biscuits with a floured cutter or glass.
- Place on cookie sheet (I use a stone cookie sheet, it makes the biscuits a little crunchy on bottom).
- Top each biscuit with just a little bit of butter (no need to melt it, just put a little chunk).
- Bake for 15 minutes or until brown on the bottom and top.
- Remove and enjoy with your favorite topping.
Nutrition Facts : Calories 171.3, Fat 6.7, SaturatedFat 2, Sodium 427.5, Carbohydrate 24.3, Fiber 0.8, Sugar 0.1, Protein 3.2
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