Moms Outstanding Buttermilk Biscuits Food

PERFECT HOMEMADE BISCUITS

Steps:

• Preheat oven to 450 degrees.
• The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
• Combine the dry ingredients in a large bowl.
• Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.
• Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
• Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
• Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
• Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
• For extra yumminess, brush the tops of the biscuits with melted butter...

MOM'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake until golden brown, 10-15 minutes. Freeze option: Freeze cooled biscuits in a resealable freezer container. To use, heat in a preheated 350° oven 15-20 minutes.

MOM'S OUTSTANDING BUTTERMILK BISCUITS

Steps:

• 1. Pre-heat the oven to 450 degrees. Pulse the flours, baking powder, sugar, baking soda and salt together in a food processor to combine. Scatter the butter evenly over the top and pulse to combine, about 12 pulses.
• 2. Transfer the mixture to a large bowl. Stir in the buttermilk with a rubber spatula until the mixture forms a soft, slightly sticky ball.
• 3. Turn the dough out onto a lightly floured surface and quickly form into a rough ball. Do not overmix. Use a sharp knife to divide the dough into 12 even pieces. Quickly and gently shape each piece into a rough ball and place on an ungreased baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until the biscuit tops are light brown, 10 to 12 minutes.

MOM'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees.
• For 9 thicker biscuits, grease a square 8" or 9" pan. For 12 biscuits, grease a 10x13 pan.
• Sift dry ingredients. Cut in shortening with pastry cutter or with a fork.
• When shortening is incorporated, add buttermilk and mix with a fork, being careful not to overmix.
• Sprinkle flour on dough board. Knead dough until smooth, no more than 8-10 times.
• For 12 biscuits, roll dough to about 5/8" thick. For 9 biscuits (8x8 pan) roll dough to about 1" thick.
• Place in pan and bake for about 15 minutes, or until done. You can brush with melted butter before cooking if you like.

ANGEL BISCUITS

Steps:

• In a large bowl, whisk together flour, sugar, baking powder, salt, baking soda and yeast.
• Cut in the butter and shortening using a pastry knife or work it in with your hands just until pea sized pieces of butter remain.
• Add the buttermilk and stir just until combined.
• Transfer the dough to a well floured surface and pat it out into a square that's about 1 inch thick. Fold the square in half and pat it out again. Rotate the dough and fold in half again and pat out again until 1 inch thick.
• Use a 2 or 2 ¼ inch biscuit cutter, dipped in flour, to cut out the biscuits. Don't twist the biscuit cutter, just push down and pull up.
• Place biscuits on a parchment lined baking sheet or cast iron skillet and cover with plastic wrap or a light towel. Let rest for 30 to 60 minutes.
• Preheat oven to 425°F. Brush melted butter on the top of the biscuits and bake for 15 to 20 minutes or until golden brown and cooked through. Brush the hot biscuits with additional melted butter and serve immediately.

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.

COUNTRY CHICKEN AND BISCUITS

Steps:

• Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside.
• In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
• Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.
• Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn't boil. Stir in the salt and pepper. Add chicken and frozen peas.
• Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.
• Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms.
• Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.
• Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
• Stir together melted butter and garlic powder; brush over warm biscuits and serve.

2-INGREDIENT BISCUIT RECIPE

Steps:

• Preheat your oven to 400 degrees. Combine 2 cups of flour and 2 cups of heavy whipping cream. Stir until mixed. Scoop out onto the floured countertop and knead 10-12 times. Sprinkle with flour so the dough is not sticky, as needed. Then roll out the biscuit dough 1/2 inch thick with a floured rolling pin. Cut out the biscuits and place them on a greased cookie sheet. Bake for 15-20 minutes or until light golden brown. Serve with butter, jam, or honey. Enjoy. They will melt in your melt, I promise.
• If you only have Bread FLOUR: You can use bread flour but you will have to add 1-1/2 teaspoons of baking powder and 1/4 teaspoon of salt to EACH CUP of flour. This recipe calls for 2 cups of flour so you would add 3 teaspoons of baking powder and 1/2 teaspoon of salt to the recipe.

CREAM CHEESE BISCUITS RECIPE

Steps:

• Preheat oven to 500°.
• Using a non-stick baking spray, very lightly spray a cast-iron skillet or baking pan with a lip. Pan should be small enough so that the biscuits will touch each other.
• Combine flour and salt in a large bowl.
• Add in the cubed butter and cream cheese and cut in with your hands or a pastry blender until the consistency of cottage cheese.
• Make a well in the center of the mixture and pour the buttermilk into the well.
• Using your hands, mix the wet and dry until just combined. Form into a loose ball. The dough will appear a bit shaggy but that is what makes for a more flaky biscuit.
• Sprinkle four on top of the ball. Flour a Silpat or counter surface and plop the dough onto it. Re-flour the top as needed. The mixture may be a bit moist in the center but that's okay. Roll to about a ¾ inch thickness, making sure to not work the dough too much. Too much working of the dough makes for a tough biscuit. using a 2-inch biscuit cutter or drinking glass, cut straight down into the dough. Do not twist the cutter.
• Continue cutting the biscuits, rerolling the leftover dough as needed to make more.
• Place biscuits into the prepared pan, sides touching each other.
• Brush tops with melted butter.
• Cook 18 minutes.