ROLLED BUTTERMILK BISCUITS
I scribbled down this recipe when our family visited The Farmers' Museum in Cooperstown, New York, many years ago. I must have gotten it right, because these biscuits turn out wonderful every time. —Patricia Kile, Elizabeth, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 8 biscuits.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in enough buttermilk just to moisten dough. , Turn onto a lightly floured surface; knead 3-4 times. Pat or roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place in a large ungreased cast-iron or other ovenproof skillet. , Brush with milk. Bake until golden brown, 12-15 minutes.
Nutrition Facts : Calories 162 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 412mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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.
BUTTERMILK BISCUIT ROLLS
In Camarillo, California, buttermilk is the key to Bonita Coleman's tender, fluffy biscuits. Your family will devour them fresh from the oven or topped with creamy butter or a favorite jam.
Provided by Taste of Home
Time 25m
Yield 10 biscuits.
Number Of Ingredients 5
Steps:
- In a bowl, combine flour, baking powder and salt. Cut in the shortening until crumbly. Stir in the buttermilk just until moistened. Knead on a floured surface for 1 minute. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 149mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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
BIG AND THICK BUTTERMILK BISCUITS
These biscuits are very thick and rich. Very easy to make. Wonderful for Sunday breakfast. Makes 6 large biscuits or 8 medium.
Provided by EmilieLearnstoCook
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl mix flour with the shortening. (I like to use my hands). Pour in the Buttermilk. Use a spatula or spoon to blend.
- Once mixture is firm, (If mixture is still liquid add a little more flour -about 1/2 a cup) use your hands to knead and fold until the mixture forms a firm dough.
- Place the dough on a floured cutting board or hard surface. Roll out dough and eventually put into the 9x13-inch baking pan. Press dough into the edges of the pan so the dough is laying flat and even across the pan.
- Use a butter knife to cut 6 or 8 even squares into the dough. Make sure to leave half an inch of space between each square. Bake at 350°F for 15 - 20 minutes or until biscuits are slightly golden brown.
- Melt butter either in a sauce pan or in the microwave. Drizzle melted butter on top of the hot biscuits. Serve with jam, honey or peanut butter (my husband's favorite).
Nutrition Facts : Calories 574, Fat 24.4, SaturatedFat 8.4, Cholesterol 18.1, Sodium 1077.3, Carbohydrate 75.5, Fiber 2.6, Sugar 3.6, Protein 12.1
FAVORITE BUTTERMILK BISCUITS
Quick, delicious, low fat biscuits made with 1/3 cup vegetable oil as the only fat. This family-treasured recipe is from a 1961 Betty Crocker cookbook
Provided by Gwamma Kaff
Categories Breads
Time 22m
Yield 10 biscuits, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Combine dry ingredients. Measure oil and buttermilk in measuring cup and pour all at once into flour mix. Combine until blended and knead on wax paper. Pat out dough to approximately 1/4-1/2 inch thick. Cut with biscuit cutter until all dough is used. Place on ungreased baking pan and bake 10-12 minute.
Nutrition Facts : Calories 405.4, Fat 19.1, SaturatedFat 2.7, Cholesterol 1.6, Sodium 885.7, Carbohydrate 50.2, Fiber 1.7, Sugar 2.1, Protein 7.8
SAUSAGE LINK ROLL UPS WITH BUTTERMILK BISCUITS
I came up with this recipe to clean out the frige. The biscuits were coming up on expiration and i was hungry for something cheesey. This is so simple and rather tasty.
Provided by Misti_Country_Girl
Categories Breakfast
Time 26m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- So incredibly simple.
- Heat oven to 350*.
- Open biscuits, on a lightly floured surface roll them flat.
- Place a slice of cheese and 2 sausage links on the biscuits. Roll up.
- (I used frozen links and thawed them partially in the microwave first.).
- Place on the baking sheet, seam side down.
- Bake until golden brown about 15-18 minutes.
- To complete the breakfast, make your favorite eggs, grab a piece of fruit and enjoy!
Nutrition Facts : Calories 541.6, Fat 36.5, SaturatedFat 15.6, Cholesterol 76.6, Sodium 1542.7, Carbohydrate 30, Fiber 0.9, Sugar 4.7, Protein 23.2
STIR AND ROLL BISCUITS (BETTY CROCKER COOKBOOK)
I'm a biscuit fanatic--over the course of my final two years of college, I must have made several dozen batches of biscuits for all occasions! This recipe is my favorite to make because of its simplicity and its deliciousness. Taken and embellished upon from a 1970s-era Betty Crocker Cookbook. These are also great as the top crust of chicken pie!
Provided by finch stew
Categories Breakfast
Time 20m
Yield 16 1 3/4 inch biscuits, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees.
- Measure and sift (important!) dry ingredients into bowl.
- Pour oil and milk into measuring cup- do not stir together; pour all at once into flour mixture.
- Stir until mixture cleans side of bowl and forms a ball. If dough is too sticky, add some flour. If it's not sticking together enough, add a bit more milk.
- To knead dough, turn onto a sheet of wax paper (or plastic wrap--I use plastic wrap because it's much cheaper and I don't always have wax paper) that's big enough so that you can fold the paper (or plastic) over on to the ball of dough and press it flat. Fold the dough over on itself several times or until it looks smooth. This is kind of like kneading bread dough.
- Pat or roll the dough until it's 1/2 inch thick.
- Cut dough with unfloured biscuit cutter (or just a regular knife--square biscuits are just as delicious as round ones!). Ensure that each of the biscuit has been cut around its entire perimeter; the cut edges have the best texture! I usually make a dough rectangle and then cut it into squares with a sharp non-serrated knife, taking care to cut off the outer 1/4 inch so that all of the biscuits have four nice cut edges.
- Place on ungreased, single-layer baking sheet. Bake 10-12 minutes or until golden brown. Be sure to check to see if the bottoms have browned before removing from oven!
Nutrition Facts : Calories 415.7, Fat 20.2, SaturatedFat 2.3, Cholesterol 5.7, Sodium 729.5, Carbohydrate 50.4, Fiber 1.7, Sugar 0.2, Protein 7.8
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