Karen Averitts Buttermilk Biscuits Food

BUTTERMILK BISCUITS

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.

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

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.

KAREN'S BEST BUTTERMILK BISCUIT

Steps:

• Preheat oven to 390 degrees.
• In large bowl wisk together flour, baking powder, baking soda and salt.
• In medium bowl wisk buttermilk, yogurt and egg.
• On a chilled cutting board, cut 1 stick of butter into 1/4 inch pieces using knife blade only to move pieces around while cutting.
• Add to flour mixture, toss lightly with finger tips.
• Add shortening to flour mixture, dropping a 1/2 teaspoon at a time.
• Rub butter and shortening into flour mixture, using fingertips only-so heat from hands does not melt the butter. Mix until it resembles course crumbs.
• Add buttermilk mixture to flour mixture. Stir just until evenly moistened.
• Turn out on floured board. Sprinkle a little flour on top.
• Fold dough in half- 5 times, shaping dough into a rectangle as you fold.
• Pat out till 1 3/4 inches thick.
• Cut 6 biscuits into 2 inch rounds.
• Gather left over pieces of dough and shape into same size biscuit.
• Place biscuits on large ungreased baking sheet. Space 2 inches apart.
• Bake 17-18 minutes, brushing with melted butter the last 2 minutes.
• Place baked biscuits under broiler 1 minute.
• Serve warm.

BAKING POWDER/ BUTTERMILK BISQUITS

Steps:

• 1. I large bowl, combine flour, baking powder and salt.
• 2. Using fork or pastry blender, cut shortening into flour until consistancy of coarse meal.
• 3. Add milk;stir with fork until mixture leaves sides of bowl and forms a soft moist dough.
• 4. On floured surface, toss lightly until no longer sticky. Roll out 1/2 inch thick; cut with 2 inch floured cutter. Place on greased cookie sheet.
• 5. Bake at 350* for 8 to 12 minutes or until golden brown. Makes 12 to 14 biscuits
• 6. Variations: Buttermilk Biscuits- Add1/4 teaspoonbaking soda to flour. Substitute buttermilk for milk Cheese Biscuits- Add 4oz (1 cup) shredded cheddar cheese to flour shortening mixture.

BUTTERMILK BISCUITS WITH VARIATIONS

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
• Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 1-inch thickness. Cut out rounds with a floured 2 1/2-inch round biscuit cutter.
• Transfer to a baking sheet, 1 1/2 inches apart. (Reroll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature.