HOMEMADE BUTTERMILK BISCUITS
Talk, flaky, melt in your mouth buttermilk biscuits - completely homemade, deceptively simple and delicious!
Provided by Richa
Categories Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 425F/220C. Line a baking sheet and set aside.
- In a bowl, whisk together flour, baking powder, baking soda and salt. Cut the butter into the flour mixture with a pastry cutter or a fork till it resembles coarse crumbs.
- Add the buttermilk and use a spatula to combine till a rough dough forms.
- Turn the dough out on a floured work bench and pat it into a rectangle. Fold the rectangle into thirds.
- Give it a half turn, pat it back into a rectangle, fold it into thirds and repeat this once more.
- Roll the dough out into 1/2 inch thickness. Cut 10-12 biscuits. While cutting the biscuits, don't rotate the cookie cutter.
- Transfer the biscuits onto the lined baking sheet. Brush with buttermilk and bake for 15 minutes till the top is golden brown. Serve warm.
Nutrition Facts : Calories 169 kcal, Carbohydrate 20 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 303 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MELT IN YOUR MOUTH GRAM'S SCRATCH BISCUITS
I learn to make biscuits from my great Grandmother, just like my Mother did. We always got a new dress from the flour sack, nothing went to waste back then! My Gram's would open the flour bin and make a well with her fist and mix them right there in the flour bin, never measuring and they always came out perfect every time.. just...
Provided by Bambi Pickard
Categories Biscuits
Time 25m
Number Of Ingredients 7
Steps:
- 1. Preheat your oven to 450 degrees
- 2. Sift dry ingredients into a bowl and yes I still sift my flour when making breads it does make a difference. If you don't have a flour sifter, take a knife and cut thru your flour a bit to fluff it before measuring and never take your one cup and scoop up your flour, this packs it. Take a scoop or a large spoon and add it to your 1 cup holder then level it off with a knife. Best part is you just use regular flour, that's the way we did thing before we had all these choices!
- 3. BTW.. some of you may say this has baking power why do I need cream of tartar, trust me this is the one ingredient that makes the difference! I put 1/2 heaping tsp because a lot of measuring spoon don't have a 1/4 to make it 3/4 tsp. If your set does then you can measure it that way.
- 4. Now the key to great biscuits is how you cut in shortening (shhhh big secret) don't dump all your shortening in a lump, use a knife and cut small pieces into your bowl all around your flour. Then start the mix with that same knife cutting thru your flour (forget that pastry knife lol) with clean hands get in there and work the shortening between your fingers until there is no loose flour in the bottom and mixture resembles coarse crumbs.
- 5. Add buttermilk and stir dough with that same knife around bowl, I just keep cutting thru and turning the bowl till all course crumbs have blended to a nice soft dough that forms a ball and pulls away from the sides of the bowl.
- 6. Your dough will be a tad sticky that's ok just grab a tiny pinch of flour and sprinkle on top and start working the dough, fold over couple of times, add a tiny pinch of flour again and fold twice that's probably enough flour now just fold a couple more times the sides of your bowl should be clean now, don't over work the dough. Adding too much flour will make your biscuits dry so just do a pinch at a time. I basically just coat my hand with flour and fold it in till it isn't sticky.
- 7. Take your dough out to a flat surface now if you worked your dough good you really won't need to flour your surface, I usually spill a little flour measuring so I just rub that over my surface. Just pat your dough out to the thickness you like 1/2 to 3/4 inch thick I do mine 3/4" the size of my cutter. Cut with a cutter I use a 2 3/4 inch one, or use a glass edge the size you like, Gram's used a snuff glass remember those? If using a glass you might want to dip it in the flour before cutting.
- 8. Bake on an ungreased cookie sheet (I use my flat iron skillet) at 450 degrees for 10 to 15 minutes, or until just golden brown. I check mine at 10 minutes and usually almost done with a 2 3/4 inch cutter size biscuit. If you cut yours smaller they will probably be done at 10, so watch them close as ovens differ also. This makes about a bakers dozen depending on your cutter and thickness! I always have 11 and one smaller made from the left over dough.
- 9. As you see in my picture I like my biscuits thick. These will cut in half like cutting thru butter and melt in your mouth! These are so easy don't let the long directions scare ya off I just put in a lot of details. You will never use canned biscuits again!! To reheat leftover biscuits, wrap in foil and heat in a 300 degree oven for 10 minutes.
MELT IN YOUR MOUTH BUTTERMILK BISCUITS
Hand down the very best biscuits I've ever made, ever!
Provided by Melissa Baldan
Categories Biscuits
Number Of Ingredients 7
Steps:
- 1. Sift flour, salt and baking powder into mixing bowl
- 2. Add shortening and blend well
- 3. Add baking soda to all the buttermilk then blend into flour mixture. DO NOT OVER WORK DOUGH
- 4. Heavily flour surface and the top of the dough (it's pretty sticky) and roll out 1/4 thick and cut with 2 inch biscuit cutter OR cut into squares. Dip biscuits in oil to cover all sides and place on oiled baking sheet immediately with all biscuits touching.
- 5. Bake at 500F for 8.5-10 minutes or until nicely brown. Serve with butter and jam.
EASY MELT IN YOUR MOUTH BISCUITS
These little biscuits are good with country ham. This is another of my father's old recipes. I think it came from an old community cookbook. Daddy used a small biscuit cutter with a fluted edge to make them eye-appealing.
Provided by GrandmaIsCooking
Categories Breads
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Stir cream lightly into biscuit mix.
- Turn dough out on a lightly floured (or use biscuit mix instead of flour) surface.
- Turn gently to coat enough so dough won't be sticky, kneading a little bit but not much as you turn it out.
- Pat out to about 1 inch thickness.
- Cut with a biscuit cutter and place on a greased baking sheet and bake 10-15 minutes in a preheated 450 degree (Fahrenheit) oven.
- Serve hot with butter or preserves or leftover ham.
Nutrition Facts : Calories 286.6, Fat 20.1, SaturatedFat 10.5, Cholesterol 55, Sodium 461.7, Carbohydrate 23.3, Fiber 0.7, Sugar 4.1, Protein 3.6
MELT IN YOUR MOUTH BISCUITS
Steps:
- 1. Preheat oven to 475 degrees F. Spray an 8" baking pan with cooking spray.
- 2. In a medium sized bowl, mix flour, sugar, baking powder, salt, and baking soda until blended. Cut in shortening with pastry blender, or work it in with fingertips until lumps are no larger than small peas.
- 3. Stir in cream and let stand for 2-3 minutes until dough is very wet.
- 4. Pour remaining 1 cup all-purpose flour onto a clean, flat surface. Flour hands well. Scoop up dough and knead it on floured surface for 1 minute, roll dough about 3/4 inch thick and use biscuit cutter to make biscuits. Brush tops with melted butter.
- 5. Bake 16-18 minutes or until tops are evenly brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MELT IN YOUR MOUTH CHICKEN CASSEROLE WITH BISCUIT TOPPING
I adapted this recipe from one someone else posted and it has become my go-to casserole any time unexpected guest arrive and I want a fast meal because I usually have all the ingredients on hand. It's also very popular with my family anytime. The prep time does not include cooking time for the chicken. This recipe is great to use up left over chicken or turkey and I've even used a pre-cooked chicken from the deli.
Provided by DAR Lady
Categories One Dish Meal
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Cube chicken and place in greased 2-3 quart casserole dish.
- Combine the cream of chicken soup, chicken broth, and the mixed vegetables and pour over chicken.
- Combine margarine, buttermilk, flour, salt and pepper and pour over above mixture to make crust.
- Bake at 425 for 30 minutes or until biscuit topping is nicely browned.
MELT IN YOUR MOUTH BISCUITS
Biscuits that everyone will love. Family will beg you for more. This recipe my mom use to make all the time. You can add less or more mayo. I always liked more. These are really good.
Provided by lilmiss_91271
Categories Breads
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients above making sure it's consistency is just right for biscuit dough. Adding a little more flour or water should do it.
- Have a bowl of self-rising flour by itsself, about 2 cups.
- Pour the mixture above into it and knead your dough, then roll out and cut out to make your biscuits.
- Place on a greased pan. Bake at 350°F for about 45 minutes.
- If you do this right you will only want this kind from now on.
Nutrition Facts : Calories 636.1, Fat 22.9, SaturatedFat 4.2, Cholesterol 56.2, Sodium 2159.8, Carbohydrate 93.3, Fiber 2.8, Sugar 4, Protein 13.2
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- In a large bowl, use a fork to whisk together the pastry flour, baking powder, and salt. Pour in the cream and stir to combine just until the dry ingredients are moistened.
- Pick up the dough with your hands and pat it down into one big square about 1/2 inch thick on a large baking sheet. Use extra flour if necessary to keep it from sticking to your hands.
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