Featherweight Buttermilk Biscuits Food

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FEATHERWEIGHT BUTTERMILK BISCUITS



Featherweight Buttermilk Biscuits image

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

2 cups unbleached all-purpose flour
1 tablespoon sugar
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled unsalted butter, cut into 1/2 " pieces
3/4 cup chilled buttermilk

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



Featherweight Buttermilk Biscuits image

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

2 cups unbleached all purpose flour
1 tablespoon sugar
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup chilled buttermilk

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



Buttermilk Biscuits image

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

2 cups all-purpose flour, plus more, for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon fine salt
7 tablespoons cold unsalted butter, sliced
3/4 cup buttermilk, plus more, for brushing

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



The Best Flaky Buttermilk Biscuits image

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

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon fine salt
10 tablespoons cold unsalted butter, cut into pieces
3/4 cup buttermilk, plus more for brushing

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



Mom's Buttermilk Biscuits image

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

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/3 cup butter flavor shortening
1 cup buttermilk

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



3 Ingredient Buttermilk Biscuits image

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

2 cups white lily self-rising flour, not packed
1/4 cup Crisco, packed
7/8 almost a cup buttermilk

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



Buttermilk Biscuits image

Make and share this Buttermilk Biscuits recipe from Food.com.

Provided by cuisinebymae

Categories     Breads

Time 25m

Yield 12 biscuits

Number Of Ingredients 6

2 cups all-purpose flour (I use unbleached)
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup shortening
3/4 cup buttermilk

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



Favorite Buttermilk Biscuits image

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

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/3 cup vegetable oil
2/3 cup buttermilk

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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