FEATHERWEIGHT BUTTERMILK BISCUITS
Make and share this Featherweight Buttermilk Biscuits recipe from Food.com.
Provided by Bev I Am
Categories Breads
Time 27m
Yield 12 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 450F degrees.
- Sift together first 6 ingredients into large bowl.
- Add butter and rub in with fingertips until mixture resembles coarse meal.
- Add buttermilk and stir until dough forms.
- Turn dough out onto floured surface; knead until smooth, about 8 turns.
- Roll out the dough to 1 inch thickness.
- Using 2 inch diameter biscuit cutter, cut out biscuits.
- Gather scraps and roll out to 1 inch thickness and cut out additional biscuits.
- Transfer biscuits to large ungreased baking sheet.
- Bake until golden, about 12 minutes.
- Serve warm.
Nutrition Facts : Calories 122.9, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.8, Sodium 226.9, Carbohydrate 18.5, Fiber 0.6, Sugar 1.8, Protein 2.7
FEATHERWEIGHT BUTTERMILK BISCUITS
Categories Bread Dairy Side Bake Christmas Fourth of July Picnic Thanksgiving Kid-Friendly Kentucky Derby Winter Potluck Pastry Bon Appétit Small Plates
Yield Makes 12 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Sift first 6 ingredients into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough forms.
- Turn dough out onto floured surface; knead until smooth, about 8 turns. Roll out dough to 1-inch thickness. Using 2-inch-diameter biscuit cutter or cookie cutter, cut out biscuits. Gather scraps; roll out to 1-inch thickness and cut out additional biscuits.
- Transfer biscuits to large ungreased baking sheet. Bake until golden, about 12 minutes. Serve warm.
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.
THE BEST FLAKY BUTTERMILK BISCUITS
We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
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.
MOM'S BUTTERMILK BISCUITS
Make and share this Mom's Buttermilk Biscuits recipe from Food.com.
Provided by puppitypup
Categories Breads
Time 30m
Yield 12 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- For 9 thicker biscuits, grease a square 8" or 9" pan. For 12 biscuits, grease a 10x13 pan.
- Sift dry ingredients. Cut in shortening with pastry cutter or with a fork.
- When shortening is incorporated, add buttermilk and mix with a fork, being careful not to overmix.
- Sprinkle flour on dough board. Knead dough until smooth, no more than 8-10 times.
- For 12 biscuits, roll dough to about 5/8" thick. For 9 biscuits (8x8 pan) roll dough to about 1" thick.
- Place in pan and bake for about 15 minutes, or until done. You can brush with melted butter before cooking if you like.
Nutrition Facts : Calories 153.5, Fat 6.1, SaturatedFat 1.6, Cholesterol 0.8, Sodium 313.6, Carbohydrate 21, Fiber 0.7, Sugar 1.1, Protein 3.4
3 INGREDIENT BUTTERMILK BISCUITS
Make and share this 3 Ingredient Buttermilk Biscuits recipe from Food.com.
Provided by Mebriella
Categories Breads
Time 1h12m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Lightly grease a heavy bottom baking sheet with canola oil.
- Combine your dry ingredients in a large mixing bowl.
- Cut the fat into the flour with your fingers or a pastry cutter until it resembles course meal and there are no pieces of fat bigger than a pea.
- Stir in the buttermilk until just combined.
- Let this sit out to proof for 20 minutes.
- Turn the dough out onto a well floured work surface and sprinkle the top lightly with flour.
- Form dough into a rectangle with the narrow side facing you, about 1 inch thick.
- Fold the dough in half, folding the far side of the dough toward you.
- Turn the dough clockwise, gently pat back out in a rectangle and repeat this three more times, careful not to pat out the air pockets created by the folding, as these are essential to a light, tall, flaky biscuit.
- After the forth fold, shape your dough into a nice circle and make sure your work surface has enough flour to roll the dough out.
- Using a rolling pin gently "bounce" your dough out from the middle until about 2 inches thick, sheen with a little flour, just to smooth dough, and continue to roll out until 3/4 inch thick.
- Using a floured biscuit cutter of your choice, cut the biscuits out starting from the sides.
- Do not twist your biscuit cutter as this will seal the sides of the biscuits and prevent rising.
- Gently place biscuits onto your greased sheet pan.
- Let proof again once cut for another 20 minutes.
- Depending on the size of your biscuits bake for 8-12 minutes.
- Check them often the first time, baking until just golden.
- If your biscuits are done on the outside and doughy on the inside, your oven is too hot.
- Brush tops with butter if desired.
- *Cool biscuits completely before storing in an air tight container. To reheat biscuits, lightly wet tops and microwave or put in the oven. Reheating in the oven will make them dryer.
Nutrition Facts : Calories 111.5, Fat 4.5, SaturatedFat 1.3, Sodium 264.6, Carbohydrate 15.5, Fiber 0.6, Sugar 0.1, Protein 2.1
BUTTERMILK BISCUITS
Make and share this Buttermilk Biscuits recipe from Food.com.
Provided by cuisinebymae
Categories Breads
Time 25m
Yield 12 biscuits
Number Of Ingredients 6
Steps:
- Combine flour, baking powder, salt, and baking soda.
- Cut in shortening.
- Add buttermilk and mix lightly just until a ball is formed.
- Knead very briefly.
- Put on a lightly floured board and roll out to approximately 1/2" thick.
- Cut with a floured biscuit cutter.
- Gather scraps together and re-roll and cut.
- Put on a lightly greased cookie sheet and bake in a preheated 400F oven for 12-15 minutes or until lightly browned.
Nutrition Facts : Calories 120.3, Fat 4.6, SaturatedFat 1.2, Cholesterol 0.6, Sodium 353.5, Carbohydrate 16.9, Fiber 0.6, Sugar 0.8, Protein 2.7
FAVORITE BUTTERMILK BISCUITS
Quick, delicious, low fat biscuits made with 1/3 cup vegetable oil as the only fat. This family-treasured recipe is from a 1961 Betty Crocker cookbook
Provided by Gwamma Kaff
Categories Breads
Time 22m
Yield 10 biscuits, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Combine dry ingredients. Measure oil and buttermilk in measuring cup and pour all at once into flour mix. Combine until blended and knead on wax paper. Pat out dough to approximately 1/4-1/2 inch thick. Cut with biscuit cutter until all dough is used. Place on ungreased baking pan and bake 10-12 minute.
Nutrition Facts : Calories 405.4, Fat 19.1, SaturatedFat 2.7, Cholesterol 1.6, Sodium 885.7, Carbohydrate 50.2, Fiber 1.7, Sugar 2.1, Protein 7.8
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