OUR FAVORITE BUTTERMILK BISCUIT
However you make them, you'll be rewarded with layer upon buttery layer of biscuit perfection.
Provided by Southern Living Editors
Time 50m
Yield Makes 12 to 14 biscuits
Number Of Ingredients 5
Steps:
- Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
- Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
- Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
- Roll dough to ½-inch thickness. Cut with a 2 ½-inch floured round cutter, reshaping scraps and flouring as needed.
- Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.
THE BEST FLAKY BUTTERMILK BISCUITS
We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
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.
BUTTERMILK BISCUITS
Keep this classic recipe for fluffy biscuits: You'll use it over and over.
Provided by Food Network Kitchen
Time 40m
Yield about 8 biscuits
Number Of Ingredients 7
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.
MY BEST BUTTERMILK BISCUITS
Adapted from Peter Reinhart. My sister loves buttermilk biscuits, and this method of letter-folding the dough (like in puff pastry) ensures perfectly flaky layers every time. It's an extra step, but it is SO worth it!
Provided by YummySmellsca
Categories Breads
Time 44m
Yield 10 biscuits, 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 500°F and line a rimmed baking sheet with parchment.
- Whisk flours, baking powder, baking soda, salt and sugar in a large mixing bowl.
- Add the butter cubes and, using your fingers, break them up into the flour until the mixture is filled with pea-sized bits (you should have definite "butter" pieces). Don't work the butter too hard, it will melt the butter.
- Add the buttermilk and stir until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse, slightly sticky lump.
- Turn out the dough on a well-floured surface.
- With floured hands, press the dough into a ½"-thick rectangle.
- Starting from the shorter ends, letter-fold the dough. Rotate 90°.
- Press out again into a ½"-thick rectangle and repeat the letter-folding (again from the "new" short ends).
- Turn dough 90°, press out and fold one more time. You will have folded a total of three times.
- Press out into a ¾"-thick rectangle.
- Use a sharp knife to cut the rectangle into 10 even pieces. Do not "saw" the dough. If using a glass or biscuit cutter, don't twist down - it seals all the edges.
- If you are using a cutter, you'll be able to re-press the scraps about two more times with similar flakiness.
- Place biscuits on the sheet, brush with buttermilk and place in the oven.
- Immediately drop the temperature to 450°F and bake 8 minutes.
- Rotate the pan 180° and bake a further 6 minutes.
- Immediately place biscuits on a wire rack to cool.
Nutrition Facts : Calories 105.6, Fat 4.9, SaturatedFat 3, Cholesterol 12.9, Sodium 316.7, Carbohydrate 13.4, Fiber 0.4, Sugar 2.2, Protein 2.1
BEST BUTTERMILK BISCUITS
I found a recipe in the 12th Edition of the Better Homes and Gardens cookbook and modified it a bit to suit my liking. I served them along side a hearty beef stew. My husband proclaimed they are by far the best biscuits I've ever made. They turned out flaky and buttery and raised so nicely that we could actually peel the layers apart.
Provided by MarthaStewartWanabe
Categories Breads
Time 27m
Yield 10 biscuits
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- In a large mixing bowl, stir together flour, baking powder, sugar, salt and cream of tartar.
- Slice butter into cubes and cut into flour mixture until pea-sized crumbs form.
- Add buttermilk and stir with a fork untl mixture is moistened.
- Turn dough onto a lightly floured surface, kneeding and folding dough until it holds together. Be careful not to handle too much, or the biscuits will become tough and butter will melt.
- With a lightly floured rolling pin, roll dough until 1/4-inch thick. Cut out biscuits with a 2 1/2-inch biscuit cutter and place 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until raised and golden brown.
- Serve warm.
Nutrition Facts : Calories 323, Fat 19.1, SaturatedFat 11.9, Cholesterol 50, Sodium 572.9, Carbohydrate 33.2, Fiber 1, Sugar 4.1, Protein 5.1
BEST-EVER BUTTERMILK BISCUITS
Nice, big, soft and tender biscuits. Can be used for biscuits and gravy, Chicken and biscuit or just jelly or butter.
Provided by Nikki Kate
Categories Breads
Time 10m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a medium mixing bowl combine flour, baking powder, sugar, cream of tartar, salt and baking soda.
- Using pastry blender, cut in shortening until mixture resembles coarse crumbs.
- Making a well in the center of dry mixture. Add buttermilk all at once to dry mixture.
- Using a fork, stir just until moistened.
- Turn dough out onto lightly floured surface. Quickly knead dough by folding and gently pressing 10 to 12 strokes or until dough is nearly smooth.
- Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts.
- Place biscuits 1 inch apart on an ungreased baking sheet.
- Bake 450°F oven for 10 to 12 minutes or until golden.
Nutrition Facts : Calories 80.2, Fat 4.4, SaturatedFat 1.1, Cholesterol 0.3, Sodium 90.1, Carbohydrate 8.8, Fiber 0.3, Sugar 0.7, Protein 1.3
CHEF JOHN'S BUTTERMILK BISCUITS
This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g
SOUTHERN BUTTERMILK BISCUITS
These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.
Provided by P48422
Categories Breads
Time 22m
Yield 10 biscuits
Number Of Ingredients 6
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.
BEST BUTTERMILK BISCUITS
This recipe makes fluffy, light, and tasty biscuits.
Provided by Carol Reese Hardbarger
Categories Bread Quick Bread Recipes Biscuits
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
- Cut biscuits out with biscuit cutter and transfer to a baking sheet.
- Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.
Nutrition Facts : Calories 170 calories, Carbohydrate 18.4 g, Cholesterol 0.8 mg, Fat 9.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 345.3 mg, Sugar 1 g
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BA'S BEST BUTTERMILK BISCUITS RECIPE | BON APPéTIT
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4.8/5 (176)推定読み取り時間 8 分対象人数 12合計時間 50 分
- Preheat oven to 425°. Pulse baking powder, salt, sugar, baking soda, and 3½ cups flour in a food processor to combine. Add chilled butter and pulse until largest pieces of butter are the size of a pea. Transfer to a large bowl and gradually drizzle buttermilk over top, tossing with a fork as you go to incorporate. Knead mixture a few times in bowl until a shaggy dough forms (mixture will look a little dry), then turn out onto a clean surface and pat into a 1"-thick square.
- Using a knife or bench scraper, cut dough into 4 pieces. Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift up dough with bench scraper and dust surface with flour. Roll dough into a 1"-thick rectangle and trim a thin border around sides of dough to create clean edges. Cut into a 4x3 grid to make 12 biscuits (don’t reroll scraps). Transfer to a parchment-lined baking sheet, spacing 2" apart; freeze 10 minutes.
- Brush tops of biscuits with melted butter and place in oven. Reduce oven temperature to 400° and bake biscuits until deep golden brown on bottom and golden on top, 20–25 minutes. Do Ahead: Biscuits (unbaked) can be made 1 month ahead. Freeze, uncovered, on baking sheet until solid, then transfer to a resealable plastic bag. Do not thaw before baking, but add a few minutes to baking time.
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