High Rise Buttermilk Biscuits Food

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.

HOMEMADE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
• Transfer about 2 1/2 cups flour mixture to a food processor fitted with the steel blade. Add butter, and pulse until the largest pieces are the size of peas. Return butter mixture to the bowl with the flour mixture. Use your fingers to combine.
• Add buttermilk, and stir just until mixture comes together; the batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. Gather scraps together once, pat together and flatten, and cut out.
• Transfer biscuits to prepared baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm.

BEST EVER RAISED BUTTERMILK BISCUITS

Steps:

• In small warm bowl, mix sugar with the water, add yeast and stir to dissolve.
• Sift flour again with baking powder and salt in a large bowl. Cut in shortening to fine crumb stage with pastry blender.
• Add butter milk and yeast mixture, mix to a moderately stiff dough. Knead lightly for a few seconds.
• Roll to 1/2-inch thickness cut into biscuits using 2 1/4-inch biscuit cutter.
• Arrange on greased baking pans so biscuits barely touch each other, prick tops with fork and brush with melted butter.
• Let rise in warm place until almost double in size, about 30-40 minutes.
• Bake in 425° oven 10-15 minutes.

HIGH-RISE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Mix flour, baking powder, and salt together in the bowl of a stand mixer with a paddle attachment. Add unsalted butter and mix at medium speed until well incorporated and the mixture resembles wet sand, about 4 minutes.
• Remove the bowl from the mixer and fold in buttermilk until dough sticks together.
• Dump dough onto a flour work surface; pat into a rectangle. Pat remaining dry crumbs into the mixture by hand.
• Cut dough in half with a floured bench knife; stack cut halves on top of each other. Press layers together to about 1 1/2-inch thickness, shaping a long rectangle as you go. Repeat 3 to 5 times.
• Cut dough into 8 even squares with the bench knife. Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit.
• Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.
• Bake biscuits in the preheated oven, checking halfway through bake time, until tops are golden brown and a toothpick inserted into the center comes out clean, 14 to 18 minutes.

HIGH-RISE BISCUITS

Steps:

• Position a rack in the center of the oven, and preheat to 400°F.
• In a medium bowl, sift together the cake flour, all-purpose flour, cream of tartar, baking soda, and salt.
• Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles small peas.
• Add the half and half, and stir gently just until a soft dough forms.
• Knead the dough in the bowl a few times, just until smooth.
• Do not overwork the dough.
• On a floured work surface, roll out the dough to 3/4-inch thickness.
• Using a 3-inch round cookie cutter, cut out biscuits, Gather up the scraps, reroll, and repeat the procedure until 12 biscuits are cut out.
• Transfer the biscuits to an ungreased baking sheet.
• Bake until biscuits are golden brown, 12 to 15 minutes.
• Serve hot.
• Makes 1 dozen.