Classic Buttermilk Biscuits Food

CLASSIC BUTTERMILK BISCUITS

Steps:

• *Pop the 1/2 cup of butter into the freezer for 15 minutes before your start your biscuits, for best results.
• Preheat oven to 425F.
• In a large bowl, whisk together the flour, baking powder, sugar and salt. Grate in the cold or frozen butter, then add the buttermilk. Mix with a spoon until the mixture comes together and is evenly moist. *You may need to add a splash more buttermilk if you still have some dry flour mixture at the bottom of the bowl. The mixture should be evenly moistened, but not sticky.
• Turn the mixture out onto a lightly floured work surface and flatter to a 1-inch thick round. Using a bench scraper, fold half of the circle over the other half. Flatten slightly with the bench scraper. Rotate the dough 1/4 turn, then fold in half again. Repeat this turning, flattening and folding 2 more times. Use a rolling pin to gently flatten and smooth the round into a 1-inch thick circle.
• Use a 2 1/2-3-inch biscuit cutter (or a glass of similar diameter). You can gather up and re-roll the scraps and cut a few more biscuits. Place the cut biscuits on a parchment lined baking sheet.
• Bake for 12-14 minutes. Remove from oven and immediately remove from the pan to a cooling rack. Brush the top of the biscuits with some melted butter, then sprinkle with some coarse salt.

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.

THE BEST FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
• Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again 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.

OLD-FASHIONED BUTTERMILK BISCUITS

Steps:

• In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Combine the buttermilk, oil and sour cream; stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 8-12 minutes or until lightly golden brown. Serve warm.

SCOTT PEACOCK'S CLASSIC BUTTERMILK BISCUITS

Steps:

• Set a rack in the upper third of the oven and preheat to 500 degrees. Sift together the cream of tartar and baking soda to make baking powder. In a large bowl, whisk together the flour, baking powder and salt. Add the lard or butter. Working quickly, rub it between your fingertips until half is coarsely blended and the remaining pieces are 3/4-inch thick.
• Make a well in center of the flour. Add all the buttermilk and stir the mixture quickly, just until it has blended and a sticky dough forms. (If the dough appears dry, add 1 to 2 tablespoons buttermilk.)
• Immediately turn the dough onto a generously floured surface. Using floured hands, briskly knead about 10 times until a ball forms. Gently flatten the dough and, using a floured rolling pin, roll to 3/4-inch thick.
• Using a fork dipped in flour, pierce the dough through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on a heavy, parchment-lined baking sheet. Bake until golden, about 12 minutes. Remove and brush with melted butter. Serve hot.

CLASSIC BUTTERMILK BISCUITS (NYTIMES)

Steps:

• Set rack in upper third of oven and preheat to 500°F.
• Sift together in bowl cream of tartar and baking soda to make baking powder. In a large bowl, whisk flour, baking powder, and salt. Add the butter. Working quickly, rub it between your fingertips until half is coarsely blended and remaining pieces are 3/4" thick.
• Make a well in the center of the flour. Add all the buttermilk and stir mixture QUICKLY, just until it has blended and a sticky dough forms. (Add 1-2 tbsp.more buttermilk if dough appears too dry.).
• Immediately turn the dough onto a floured surface. Using floured hands, briskly knead about 10 times until a ball forms. Gently flatten the dough, and using a flouring rolling pin, roll to 3/4" thick. Prick dough with flour dipped fork at 1/2 " intervals.
• Flour a 2-3" biscuit cutter and stamp out rounds. Arrange on a heavy, parchment-lined baking sheet. Bake only until golden--10-12 minutes.
• Remove and brush with the melted butter. Serve hot.
• NOTE: Great for breaksfast right out of the oven with butter and honey. We eat biscuit leftovers reheated and cracked in half with a creamed vegetable/chicken mixture. (Tastes like mini potpies).