Southern Homemade Buttermilk Biscuits Food

OUR FAVORITE BUTTERMILK BISCUIT

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.

SOUTHERN BUTTERMILK BISCUITS

Steps:

• In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

SOUTHERN BISCUITS

Steps:

• Preheat oven to 450 degrees.
• In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
• Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
• Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

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.

CLASSIC SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat the oven and set up: Preheat the oven to 475°F. Place a little flour in a shallow dish and keep it next to your dough.

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, 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.

SOUTHERN BUTTERMILK BISCUITS

Steps:

• Heat oven to 450 and adjust oven rack to center position.
• In a large bowl, combine flour, baking powder, soda, and salt.
• Cut in chilled shortening and butter until you have pieces the size of small peas.
• Make a well in center of dry ingredients; pour in buttermilk. With a wooden spoon, gently blend dry ingredients into the buttermilk, just until mixture is clumping together. If necessary, add a few more teaspoons of buttermilk.
• Transfer dough to a lightly floured board.
• Pat out in a circle about 8 inches in diameter and 1/2-inch thick. Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on ungreased baking sheet.
• Bake on center oven rack for about 10 to 12 minutes, until tops are browned.

SOUTHERN FLAKY BUTTERMILK BISCUITS

Steps:

• 1. Preheat oven to 450.
• 2. Combine the dry ingredients and mix to distribute everything.
• 3. Add butter and shortening (all cubed) and quickly break up the fats with your fingers until there are no large pieces.
• 4. Add in butter milk and stir just enough to combine.
• 5. Turn out dough until floured surface and fold 5-6 times.
• 6. Press out so dough is about 1" thick.
• 7. Use a 2-inch cutter to cut out the biscuits. Place them on a cookie sheet just touching each other.
• 8. Reform dough and continue to cut out biscuits.
• 9. Bake for 10-12 minutes until lightly golden.

BUTTERMILK BISCUITS - SOUTHERN

Steps:

• Preheat oven to 425°.
• Line a baking sheet with parchment paper or a silicone mat.
• Whisk the flours, baking powder, baking soda, sugar and salt in a large mixing bowl.
• Drop in butter and using your fingers, toss to coat the pieces with flour and cut and rub the butter into the flour mixture until it is pebbly with different sized pieces from very small to pea-size.
• Pour the buttermilk over the dry ingredients and toss gently with a fork and turn the ingredients until you have a nice soft dough.
• In the bowl, give the dough 3- 4 kneads to bring the dough together.
• Lightly dust a work surface with flour and turn out the dough.
• Dust the top of the dough very lightly with flour and quickly pat the dough with your hands until it is about 1/2-inch high.
• Use a biscuit cutter to cut as many biscuits as you can.
• Re-roll remaining dough and cut more biscuits until dough is used up.
• Place biscuits on baking sheet.
• Bake the biscuits for 14- 18 minutes or until puffed and golden brown.

SOUTHERN HOMEMADE BUTTERMILK BISCUITS

Steps:

• 1. Sift together the flour, baking powder, baking soda, and salt.
• 2. Cut in the shortening, add the buttermilk, and mix well.
• 3. Turn out on a floured board.
• 4. Roll out and cut.
• 5. Bake at 450F until browned.