SWEET BUTTERMILK BISCUITS
Steps:
- Preheat oven to 450 degrees.
- Cut butter into small pieces. Spread the butter pieces on a dinner plate and place in the freezer while you measure out and mix the dry ingredients. The butter should be cold but not frozen.
- In a large bowl, sift together flour, sugar, baking soda, baking powder and salt.
- Note: It is very important that you work quickly through these next steps so the butter does not warm up and soften too much.
- With a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles small crumbs (the size of a pea).
- Make a hole in the middle of the flour and add buttermilk. Gently stir until the dough is mixed together but still tacky. If it's too dry, add more buttermilk.
- Pour the mixed dough out onto a floured surface and pat gently into a rectangle.
- Fold the dough onto itself six times then pat down to 1 inch thick.
- With a 2 ½ inch round biscuit cutter, push down to cut the dough and pull up without twisting the cutter and the dough. Any leftover scraps can be combined and cut again - but just once; reusing any scraps after that will make the biscuits tough.
- Arrange the biscuits on a parchment-lined cookie sheet almost touching each other and bake for 12-15 minutes until browned.
- Optional: After they are baked, you can also brush the tops with melted butter and sprinkle more sugar on top if you wish for added sweetness.
BUTTERMILK PANCAKES II
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!
Provided by BURYGOLD
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g
PERFECT BUTTERMILK PANCAKES
Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.
Provided by Alison Roman
Categories breakfast, brunch, pancakes, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
- Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
- Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
SWEET CREAM BUTTERMILK PANCAKE BISCUITS
If you like biscuits, you’ll love these! They are fragrant, light and delicious. Basic Preparation Preheat oven to 450 degrees. Baking time is approx.8 minutes. Yield: 8 standard (2 1/2 inch) size biscuits.
Provided by quickfixing
Categories Breads
Time 18m
Yield 12 Biscuits, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Mix ingredients lightly. Place dough on pancake mix floured surface. Knead 10 times. Roll dough gently to ½ inch thick. Cut with 2 to 2 1/2inch cutter. Place on ungreased cookie sheet and bake until golden brown.
- After removing from oven, brush with butter and enjoy.
Nutrition Facts : Calories 301, Fat 5.1, SaturatedFat 1.6, Cholesterol 21.1, Sodium 1199.1, Carbohydrate 54, Fiber 2, Protein 8.7
BISQUICK BUTTERMILK PANCAKES
Make and share this Bisquick Buttermilk Pancakes recipe from Food.com.
Provided by Stephanie Z.
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375ºF; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.).
- Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden.
Nutrition Facts : Calories 223.1, Fat 8, SaturatedFat 2.3, Cholesterol 34.7, Sodium 728.4, Carbohydrate 30.5, Fiber 0.9, Sugar 8.4, Protein 6.8
PANCAKE MIX BISCUITS
You want to make biscuits fast, but you discover that you're all out of biscuit mix (or flour...I'm guilty of this one)! Oh no! What can you do? You can grab your off-the-shelf pancake-and-waffle mix off the shelf, and get to work. That's what you can do!
Provided by ThatCaptJim
Categories Breads
Time 22m
Yield 8 biscuits, 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450.
- Mix together pancake mix and sugar.
- Cut in shortening until mix resembles coarse cornmeal.
- Add milk, a little at a time, until a soft dough forms.
- Turn out on floured board (or wax paper) and knead about 10 times until dough is smooth and elastic.
- Let dough rest about 5 minutes.
- Roll out to 1/2 - 3/4 inch thick and cut with 2-1/4 inch biscuit cutter.
- Bake 8-12 minutes until done (keep an eye on them, they'll burn fast!).
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