Easiest Buttermilk Biscuits With Fresh Cranberries Food

QUICK BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. Sift flour, baking powder, sugar, salt, and baking soda into a medium bowl. Work in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Mix in buttermilk with your hands until just combined.
• Turn out mixture onto a lightly floured work surface. Quickly bring dough together, and pat into a 7-inch circle about 1 inch thick. Cut out 12 rounds with a floured 2-inch biscuit cutter, gathering and patting out scraps as necessary.
• Arrange rounds on a parchment-lined baking sheet. Bake until cooked through and golden brown, 10 to 15 minutes. Serve warm.

CRANBERRY BUTTERMILK SCONES

Steps:

• In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest. , Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

MOM'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake until golden brown, 10-15 minutes. Freeze option: Freeze cooled biscuits in a resealable freezer container. To use, heat in a preheated 350° oven 15-20 minutes.

BUTTERMILK BISCUITS WITH CRANBERRIES

Steps:

• Preheat oven to 450°F.
• Into a large bowl, sift together the flour, baking powder, baking soda, sugar and salt. Sift together 4 times.
• Blend in the shortening until the mixture resembles coarse meal. Add the buttermilk and cranberries, and stir the mixture gently until it forms a sticky dough.
• With floured hands, transfer the dough to a well-floured surface and knead it lightly 8 times. Pat out dough 1/2-inch thick; cut out biscuits with a floured 2-inch round cutter.
• Arrange the biscuits upside down on a greased baking sheet. (The biscuit cutter pinches the edges together when they are being cut out, so turning the biscuits over after cutting allows them to rise higher.) The biscuits should touch each other.
• Bake the biscuits in the middle of the oven for 10-12 minutes, or until they are golden brown. Serve warm.

BEST BUTTERMILK BISCUITS

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.