HOMEMADE BUTTERMILK BISCUITS
Create the tallest and flakiest buttermilk biscuits you have ever tasted - from scratch! This recipe takes you through every step.
Categories Recipes
Time 33m
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, baking soda, salt, and sugar in a mixing bowl.
- In another bowl whisk eggs, buttermilk and cream together.
- Using a pastry cutter, 2 knives, or fingertips, add the cold butter chunks to the flour mixture until they are roughly the size of blueberries.
- Mix wet ingredients in to dry ingredients just until the mixture forms a dough, be careful not to overwork the dough.
- On a lightly floured work surface, knead dough very gently for 1 minute or until the dough is smooth.
- Cut dough in 1⁄2 and keep one 1⁄2 covered in the refrigerator while rolling and cutting.
- Roll the dough to approximately 3⁄4" to 1" thick and cut using a (dipped in flour) round biscuit cutter, heart shaped cookie cutter or glass rim.
- Gently knead scraps together and roll again.
- Biscuits should be placed on an ungreased sheet pan or baking stone with sides touching to encourage the biscuits to rise high.
- Roll and cut 2nd 1⁄2 of the dough.
- Bake at 425o for 15-18 minutes until biscuits are golden brown and cooked thoroughly.
- Transfer biscuits to a cooling rack.
- Serve warm with your favorite hot beverage.
Nutrition Facts : Calories 278 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 biscuit, Sodium 521 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MILE HIGH BISCUITS
I got this recipe in a church cookbook years ago and have been making them ever since. They are extremely tender with a flavor that no store bought biscuit could ever come up with. Makes breakfast or any meal special. (And they are so easy too)
Provided by Mysterygirl
Categories Breads
Time 25m
Yield 15 Large Biscuits
Number Of Ingredients 8
Steps:
- Combine dry ingredients in a mixing bowl.
- Cut in shortening until mixture resembles coarse crumbs.
- Add egg and milk;mix until dough forms a ball.
- Turn dough out on a lightly floured surface and knead 10- 12 times, only.
- Roll out to 3/4 inch, cut with floured cutter.
- Place on lightly greased baking sheet.
- Bake at 475 degrees for 12- 15 minutes or until light brown.
Nutrition Facts : Calories 177.8, Fat 7.8, SaturatedFat 2.1, Cholesterol 14.1, Sodium 224.4, Carbohydrate 23.4, Fiber 0.7, Sugar 3.4, Protein 3.4
SOUTHERN BISCUITS
For a taste of homemade comfort, bake Alton Brown's buttery, flaky Southern Biscuits recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 40m
Yield 1 dozen
Number Of Ingredients 7
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.
Nutrition Facts : Calories 121, Fat 4.5 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 331 milligrams, Carbohydrate 17 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 1 grams
MILE HIGH BISCUITS
This recipe is from the Tinsley House Cookbook. The Tinsley House is an old farm house that's part of the Museum of the Rockies in Bozeman, MT. I made these biscuits for the first time recently and they are by far the best biscuits I've ever had!
Provided by Judi Harris-Nulle
Categories Biscuits
Time 45m
Number Of Ingredients 9
Steps:
- 1. Combine dry ingredients and cut in butter with pastry blender. Combine egg and milk. Add to dry ingredients and stir until well moistened. Knead 10 times. Roll out 1" inch, cut with 2 1/2" cutter. Bake on ungreased cookie sheet until done 12-15 minutes.
MILE "HIGH" BISCUITS
This recipe came from my MIL who has used it for over 50 years for the farm, sawmill hands, gas & store station, and friends and family. Please, enjoy a real treat just about anytime you want something really special. Be sure to try them the next time you make a stew or soup to die for!
Provided by oilpatchjo
Categories Breads
Time 45m
Yield 12-14 biscuits, 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 Degree's.
- Mix dry ingredients.
- Cut in shortening.
- Add egg in the cup of milk and whisk.
- Add to mixture of dry ingredients mixed with shortening.
- Knead into a ball.
- Pull apart and roll pieces the size of a tennis ball in palm of your hand.
- May be rolled out and cut with a circular dough cutter @ desired thickness.
- Melt butter.
- Put either ball or circular cut out dough on cookie sheet.
- Indent top of biscuit and brush melted butter on top.
- Bake for 15 minutes @450.
- Note:.
- Please, watch carefully as every oven is different.
Nutrition Facts : Calories 274.2, Fat 17.1, SaturatedFat 5.7, Cholesterol 26, Sodium 323.7, Carbohydrate 25.7, Fiber 0.8, Sugar 0.1, Protein 4.5
MILE HIGH BISCUITS
The title of this recipe has nothing to do with Denver, Colorado...I've never even been there! But they rise up so high we just couldn't call them anything else.
Provided by Stacey Vadas
Categories Biscuits
Time 15m
Number Of Ingredients 7
Steps:
- 1. Sift dry ingredients. Add butter and mix with a pastry blender until crumbly. Add milk and mix until all dry ingredients are moistened.
- 2. Turn onto a floured surface and knead dough 2 minutes. Roll out and cut into biscuits.
- 3. Bake on an ungreased cookie sheet at 450 degrees for 10 to 12 minutes, depending on the thickness of your biscuits. Serve warm from the oven.
SOUTHERN LIVING'S MILE HIGH BISCUITS RECIPE - (4.3/5)
Provided by AbbyIvie
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients and mix well-cut in the shortening with pastry blender. Combine egg and milk-add to flour/butter mixture-turn dough out on lightly floured surface-knead 10 times. Roll dough to 1 inch thickness-cut with 2 1/2 inch biscuit cutter (or a glass about that size). Bake on ungreased sheet at 450 for 15 minutes.
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.
LEX'S SOUTHERN RAISED BISCUITS
Make and share this Lex's Southern Raised Biscuits recipe from Food.com.
Provided by Lanae Peterson
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine yeast and warm water.
- Let stand 5 minutes or until bubbly.
- Add buttermilk to yeast mixture, and set aside.
- Combine dry ingredients in a large bowl.
- Cut in shortening until mixture resembles coarse meal.
- Add buttermilk mixture, mixing with a fork until dry ingredients are moistened DO NOT OVER MIX!
- Turn dough out on a floured surface, and knead lightly 3 or 4 times.
- Roll dough to .5 inch thickness.
- Cut with a 2.75 inch biscuit cutter, and place on a lightly greased baking sheet, touching each other.
- Cover and let rise 1 hour.
- Bake at 450 for 10-12 minutes.
Nutrition Facts : Calories 382.8, Fat 18, SaturatedFat 4.6, Cholesterol 1.6, Sodium 482.6, Carbohydrate 48, Fiber 1.7, Sugar 7.6, Protein 7.2
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