Grandmas Buttermilk Biscuits Food

SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat your oven to 450°F.
• Combine the dry ingredients in a bowl, or in the bowl of a food processor.
• Cut the butter into chunks and cut into the flour until it resembles course meal.
• If using a food processor, just pulse a few times until this consistency is achieved.
• Add the buttermilk and mix JUST until combined.
• If it appears on the dry side, add a bit more buttermilk. It should be very wet.
• Turn the dough out onto a floured board.
• Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
• Use a round cutter to cut into rounds.
• You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
• Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
• If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
• Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
• Do not overbake.
• Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
• The dough must be handled as little as possible or you will have tough biscuits.
• I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
• You also must pat the dough out with your hands, lightly.
• Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
• Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
• When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

GRANDMA WILLIAMS' BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Grease three 9-inch pie tins with 2 teaspoons lard.
• Put the biscuit mix in a bowl and make a well in the middle of the flour. Put the lard in the well and add the buttermilk. Gently mix the buttermilk and lard into the flour with your hands until a soft dough forms. If the dough is dry, add a little more buttermilk; if it's too wet, add a little more flour. Coat your hands well with flour and gently form the dough into balls a little larger than a golf ball. Place the dough balls in the pie tins, 7 per tin. Gently press each ball down to flatten.
• Bake until lightly browned on top and the biscuits release from the tins when you give them a shake, 30 to 35 minutes. Remove from the oven and rub the tops of the biscuits with the butter or margarine. Serve hot!

GRANDMA'S BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares., Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8-10 minutes. Serve warm.

GRANDMA'S SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 F.
• In a large bowl, sift together flour, baking powder, salt, baking soda and sugar.
• Cut in butter-flavored shortening with a pastry cutter.
• Grate in butter, tossing occasionally.
• Stir in buttermilk until dough is wet and sticky.
• Generously flour a work surface.
• Turn dough out onto floured surface.
• Sprinkle a little flour on the dough and your hands and begin to gently knead and fold the dough.
• Add more flour as needed, but not too much, just enough so that the dough is manageable. Wet dough makes the best biscuits!
• Fold the dough over several times.(This will create layers.)
• Pat the dough out into a 1-inch thick rectangle.
• Dip the biscuit cutter into flour and cut out the biscuits. (do not twist the cutter)
• Place biscuits on pan, with the sides touching.
• Brush tops of biscuits with a very light coating of mayonnaise.
• Bake for 14 minutes or until tops are golden. (For a dark golden color, flip the oven to a low broil for the last 2 minutes. Be sure to keep your eyes on it at all times)
• Remove from oven and brush with butter.
• Serve warm.

GRANDMA'S EASY BUTTERMILK BISCUITS

Steps:

• Use enough buttermilk to make the dough really sticky but still enough to knead and roll out. Mix the ingredients together (add the buttermilk a little at a time). Turn out the dough on a floured board and knead in more self rising flour (but try not to handle the dough too much!). Roll out the dough to about ¼ inch and then fold the dough over to double it and press on it lightly. This fold in the dough will make the biscuits pull apart easily after they are cooked. Cut out biscuits about 2½ inches in diameter using a glass dipped in flour. Re-roll the dough as needed. Place the biscuits in a baking pan up close against each other - this will make them rise higher. Some people put a little bit of vegetable oil in one end of the pan and run the tops of the biscuits through the oil then place them in the other end of the pan. This makes them get crustier and browner on top. Bake the biscuits at 450℉ (230℃) until they are lightly browned (about 15 minutes). Serve with butter, jelly, honey, or filled with bacon, sausage, etc. 1 cup of flour makes about 4 or 5 biscuits, but you can increase the recipe easily, just always use one spoon of shortening the size of a small egg for each cup of flour.

GRANDMA'S BUTTERMILK SYRUP

Steps:

• Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

BUTTERMILK BISCUITS: RELOADED

Steps:

• Heat oven to 450ºF.
• In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Working quickly (so the fats don't melt), use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs.
• Make a well in the center of the dry mixture and pour in the chilled buttermilk. Stir with a wooden spoon until the dough just begins to come together. It will be very sticky. While it's still in the bowl, fold the dough over on itself two times so that it picks up any remaining flour, and then turn it out onto a lightly floured work surface.
• Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself eight more times, turning one quarter turn between each folding motion. Press dough into a 1-inch-thick round. Cut out biscuits with a floured 2 1/2-inch cutter, being sure to press straight down through the dough without twisting. Flour the cutter between cuts.
• Center biscuits on a baking sheet, shoulder to shoulder, so that they just touch. Reform scrap dough, working it as little as possible, and continue cutting until you have 8 biscuits total.
• Bake for 10 minutes. Rotate the pan 180 degrees in the oven and continue baking until tall and lightly gold on top, 8 to 12 more minutes.
• Remove the biscuits to a bowl lined with a clean kitchen towel and fold towel over to preserve warmth and steam. Serve with butter and jam, or mustard and thin-cut ham, or sausage patties or just... eat them.

GRANDMA'S HOMEMADE BISCUITS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Grease a cast iron pan with butter.
• Pour flour into a large mixing bowl. Cut cold butter into flour using a pastry blender until crumbly. Add buttermilk and mix well.
• Pat out mixture on a floured surface. Cut out biscuits using a floured cutter. Place into the prepared pan with sides touching.
• Bake in the preheated oven until golden, about 10 minutes.

OLD-FASHIONED BUTTERMILK BISCUITS FROM SCRATCH

Steps:

• Preheat oven to 450 degrees.
• Prepare a baking sheet.
• Add the flour, baking soda, baking powder, and salt to a large mixing bowl, whisk together until combined.
• Cut butter into cubes, and add to the flour.
• Either using your hands or a pastry blender, combined butter with the flour.
• Pour in the buttermilk, mix until just combined.
• Flour a large surface and pat dough until about a ½'' thick.
• Cut into biscuits and place on prepared baking sheet, flat side down.
• Bake for 10-12 minutes.

GRANDMA'S BUTTERMILK BISCUITS

Steps:

• 1. Preheat oven to 450 degrees Sift all dry ingredients together
• 2. add cold cubed butter, work into dry ingredients with a pastry blender, or your hands I perfer to use my hands adding a little extra love there. work until there are large pea size mixture.
• 3. Add buttermilk, when I do this step I use a wooden spoon just until milk is combined. ( dough will be sticky ) Pour out onto a well floured surface. and work just enough to form a ball.
• 4. take your rolling pin and whack ( yes wack,just lightly ) in the center of dough and fold in half where the indention is, repeat three more times.
• 5. Now roll out to about an inch thick and cut to desired size. place on a lightly greased baking sheet touching so they will rise and not spread. Bake 15 to 20 minutes until lightly golden. I brush with melted butter when I take them out of the oven. ( just a little more love :).. ) Allow to rest in pan about 5 mins before serving..