Melt In Your Mouth Buttermilk Biscuits Food

HOMEMADE BUTTERMILK BISCUITS

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.

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, 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 well-floured board.
• Dip your fingers in flour to help keep the dough from sticking to you. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about ½" 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. Do not twist cutter as you push down. This compromises the dough to it doesn't rise up as high.
• You can gently knead the scraps together and make a few more.
• Place the biscuits on a cookie sheet- if you like soft sides, place them touching each other. If you like"crusty" sides, place them about 1 inch apart- these will not rise as high as the biscuits put close together.
• Bake for about8-10 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.
• 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 15-18 minutes.

AMAZING BUTTERMILK BISCUITS

Steps:

• Preheat your oven to 450°F.
• Combine the dry ingredients in a food processor.
• Pulse a few times until it resembles large, rough crumbs.
• Add the buttermilk and mix JUST until combined. The dough should be sticky.
• Turn the dough out onto a well floured surface.
• Pat it down into a rough rectangle, about a 1/2 inch thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
• Cut dough into biscuits using a floured glass or biscuit cutter.
• Bake for about 10-12 minutes until golden brown.
• NOTE: You can freeze cut biscuits rounds. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

FLAKY BUTTERMILK BISCUITS

Steps:

• Brush softened butter on a sheet pan.
• In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Set aside.
• In a large glass measuring cup measure the buttermilk. Add the shortening. With an immersion blender on high, blend the shortening into the buttermilk until smooth.
• Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated. Lightly pinch the butter pieces into the flour.
• Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk/shortening mixture to the flour/butter mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
• Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the palms of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Pat the dough out again, sprinkle with a little flour, and fold it into thirds again. Turn the dough 90 degrees (this time folding in the open ends first.) Repeat one more time. Dough should no longer be sticky.
• With a floured 2- or 2 1/2- inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
• Preheat the oven to 450 degrees F. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.

MELT IN YOUR MOUTH HEAVENLY BISCUITS

Steps:

• Preheat oven to 475 degrees F.
• Spray an 8 inch round cake pan with cooking spray.
• Combine next 6 ingredients in a medium bowl.
• Cut in shortening or lard.
• Stir in buttermilk and cream.
• (mixture will be VERY WET!) Let stand 2-3 minutes.
• Pour remaining cup of flour into another bowl.
• Flour your hands.
• Drop a biscuit size lump of dough into the flour. I use a half cup measuring cup for this step. The "dough" is too wet to really pick up with your hands.
• Cover with more flour.
• Gently pick up lump of dough with your hands by sliding your fingers underneath it then lightly toss from hand to hand to remove excess flour and to roughly shape the biscuits. You are just basically coating the very wet dough with flour. Be gentle!
• Drop into prepared pan.
• Repeat with remaining dough, placing tightly into pan.
• This is so they rise up instead of just spreading out.
• Brush with melted butter or margarine.
• Bake 15-20 minutes or until lightly browned.
• Let cool in pan a few minutes, then dump pan out and gently separate biscuits.
• Serve ASAP!