Sarabeths Bakery Buttermilk Biscuits Food

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.

BLUE RIBBON BUTTERMILK BISCUITS

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking powder, salt and sugar in a large bowl. Cut in butter until the mixture has the consistency of coarse meal. Set aside.
• In a separate bowl, whisk together 1 egg and the buttermilk and add to the flour and butter mixture. Working quickly, mix just until all the ingredients are moist and the dough comes together. Be careful not to overmix.
• Transfer the dough to a smooth, well-floured surface. Roll or pat the dough to a 3/4-inch thickness and cut with a 3-inch cookie or biscuit cutter. Place on baking sheet lined iwth parchment paper so the biscuits are touching eachother. Beat second egg and brush tops of biscuits to glaze.
• Bake for 2- minutes or until golden brown. Slide onto rack to cool slightly. Break apart and serve.

LORETTA LYNN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl mix the flour, shortening, and salt together.
• Work in shortening with a fork until it looks like meal.
• Add in just enough buttermilk to make a nice stiff dough. If it looks too sticky, add just a little more flour, but do not overwork the dough. Touch it as little as possible.
• Roll out onto a floured board 1/2 inch thick. Cut out biscuits with a floured coffee cup or biscuit cutter. Place onto an ungreased baking sheet.
• Bake until golden brown. Remove from the oven and top each with a pat of butter.

SARABETH'S BAKERY BUTTERMILK BISCUITS

Steps:

• Position a rack in the center of the oven; preheat to 400°.
• Line a half-sheet pan with parchment paper.
• Sift the flour, sugar, baking powder, and salt together into the bowl of a stand mixer.
• Attach the bowl to the mixer and fit with paddle attachment.
• Add the butter; mix on low speed until the mixture resembles coarse meal with some pea-size pieces of butter.
• Add the buttermilk, mixing just until the dough barely comes together.
• Scrape the dough onto a lightly floured surface and knead a few times until the dough is smooth.
• Sprinkle the top of the dough with flour and roll out a little more than 3/4 inch thick.
• Using a 2 1/4 inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the biscuits and place 1 inch apart on the pan.
• Gently press the scraps together (do not overhandle the dough); repeat rolling and cutting.
• Bake until the biscuits are well risen and golden brown, 18-20 minutes.
• Serve hot or warm.
• To reheat biscuits, wrap them in foil and bake in preheated 350° for about 10 minutes.