TENDER BUTTERMILK BISCUITS
These flaky biscuits benefit from, but do not require, butter and spicy-sweet pepper jelly.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 to 10 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Whisk flour, baking powder, salt, and sugar in a large bowl. Cut in butter with a pastry blender (or rub in with your fingers) until pea-size crumbs form. Cut in yolk. Stir in buttermilk until just combined.
- Turn dough out onto a lightly floured surface, and knead twice. Pat dough to a 1-inch thickness. Using a 2 1/4-inch round cutter, cut out biscuits, and transfer to a nonstick baking sheet. Repat dough scraps, and repeat once.
- Lightly brush biscuit tops with buttermilk. Bake until tops are golden brown, 20 to 22 minutes. Serve hot with butter and pepper jelly on the side.
THE BEST FLAKY BUTTERMILK BISCUITS
We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again 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.
TENDER BUTTERMILK BISCUITS
Our recipe for Tender Buttermilk Biscuits is so easy, there's no need to use packaged biscuits again. All you need is Country Crock®, buttermilk, a few other ingredients, and 20 minutes for warm, comforting, homemade biscuits.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in Country Crock® Spread with pastry blender or two knives, until mixture is the size of coarse crumbs. Gradually drizzle in buttermilk, then stir until just moistened. Gently press into an 8-inch round on lightly floured board.
- Cut out 6 biscuits using a 3-inch biscuit cutter. Arrange biscuits on ungreased baking sheet.
- Bake 10 minutes or until lightly golden.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 33.8 g, Cholesterol 1.2 mg, Fat 0.7 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 0.2 g, Sodium 482.4 mg, Sugar 1.6 g
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
TENDER BUTTERMILK BISCUITS
Tender, melt-in-your-mouth buttermilk biscuits adapted from Local Milk. These biscuits come together with minimal ingredients. Because of that, it's important to use the best ingredients you can find. I've listed the brands I prefer for this recipe. A general rule for biscuits: keep everything cold and work the dough as gently as possible. You can manage this by working quickly.
Provided by Melissa
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Line a baking sheet with parchment paper or a Silpat. Set aside.
- In a medium bowl, stir together the flour, baking powder, and salt. Cut the butter into tablespoons and add into the flour mixture. Using a pastry cutter, cut the butter into the flour until pea-sized. In a measuring cup, measure out the buttermilk and heavy cream. If using a lower fat buttermilk, adjust the proportions to use a bit more heavy cream. (The liquids should still measure 1 cup.) Make a well in the center of the flour mixture and pour in the liquid mixture. Using a large pastry fork or spoon, gently stir together until a shaggy mass forms. The dough is more wet than it is dry.
- Turn the dough out onto a lightly floured surface. Add a bit of flour to your hands and gently press the dough into a rectangle (about 8″ x 5″). Use enough flour to keep things from sticking and no more. The goal is to add as little additional flour as possible. Using a pastry bench, cut the dough in half. Slide the pastry bench beneath and stack the two. Repeat. Gently press the dough out once more until about 1.5″ thick. Using a 3″ (or so) biscuit cutter, press straight down without a twisting motion to cut out the biscuits. Place on a baking sheet. Repeat and place additional biscuits close to one another so that they'll rub shoulders while baking. Stack the leftover dough making sure the layers are parallel. Gently press out again and cut until most of the dough has been used.
- Using the tiny bit of liquid left in the measuring cup (add a little cream if the cup is dry), lightly brush the tops of the biscuits. Bake for 12-15 minutes until the tops are golden and the sides look baked through. Serve warm.
- To reheat, preheat oven to 350°. Get a paper towel damp. Place on the top of the biscuits and wrap completely with foil. Bake until warm. The damp paper towel will keep the biscuit from drying out.
TENDER AND FLAKY BUTTERMILK BISCUITS
Making buttermilk biscuits from scratch is easy and so much better and store-bought. These biscuits are so tender, flaky, and buttery. You'll love them!
Provided by Tania
Categories Baked Goods Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F. Line a small sheet pan with parchment paper. Set aside.
- In a large bowl, whisk flour with sugar, salt, baking powder, and baking soda. Alternatively, you can pulse everything in a food processor.
- Add the COLD cubed butter (freeze the butter beforehand). Using a pastry blender, cut the butter into smaller pieces, incorporating it with the flour until you get pea-sized pieces. You may also need to use your fingers to work the butter into the flour. If using a food processor, pulse a few times until you get pea-sized pieces.
- Gradually add the buttermilk and incorporate using a rubber spatula until you get a shaggy and crumbly dough. If using a food processor, pulse a few times until a shaggy and crumbly dough forms. The pieces of butter should be visible in the dough.
- Transfer the shaggy dough onto a working surface. Bring everything together and press the dough to form a 1-inch thick rectangle. Fold it over, from short end to short end, and press it down again to re-form a 1-inch thick rectangle. Tip: I like to transfer the dough to a large piece of parchment paper and use it to press the dough - it's much easier, less messy, and helps keep the dough cold.
- Cut into 9 biscuits using a 3-inch round biscuit cutter. Note: Do not twist the biscuit cutter as you press it down, as this can seal the edges and prevent the biscuits from rising and forming flaky layers.
- Arrange biscuits in the prepared sheet pan, about 1 inch apart (biscuits tend to rise taller when you place them close together). Brush the tops with some heavy cream. Bake at 450 degrees F for 15 to 16 minutes, or until risen and golden brown. Enjoy!
Nutrition Facts : Calories 297 kcal, Carbohydrate 35 g, Protein 5 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 491 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
FLUFFY BUTTERMILK BISCUITS
Enjoy these fluffy buttermilk biscuits with our Quick Jambalaya and Iceberg Salad with Creamy Honey Dressing.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cut in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and cream; stir to combine.
- Turn out dough onto a lightly floured work surface, and pat into a 6 1/2-inch round (about 1 inch high). Using a lightly floured 2 1/2-inch cutter, cut out rounds. Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart. Gather scraps, reshape, and cut out. Brush tops with buttermilk. Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.
OLD-FASHIONED BUTTERMILK BISCUITS
My family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. -Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Time 20m
Yield 8 biscuits.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Combine the buttermilk, oil and sour cream; stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 8-12 minutes or until lightly golden brown. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 276mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic exchanges
BEST-EVER BUTTERMILK BISCUITS
Nice, big, soft and tender biscuits. Can be used for biscuits and gravy, Chicken and biscuit or just jelly or butter.
Provided by Nikki Kate
Categories Breads
Time 10m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a medium mixing bowl combine flour, baking powder, sugar, cream of tartar, salt and baking soda.
- Using pastry blender, cut in shortening until mixture resembles coarse crumbs.
- Making a well in the center of dry mixture. Add buttermilk all at once to dry mixture.
- Using a fork, stir just until moistened.
- Turn dough out onto lightly floured surface. Quickly knead dough by folding and gently pressing 10 to 12 strokes or until dough is nearly smooth.
- Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts.
- Place biscuits 1 inch apart on an ungreased baking sheet.
- Bake 450°F oven for 10 to 12 minutes or until golden.
Nutrition Facts : Calories 80.2, Fat 4.4, SaturatedFat 1.1, Cholesterol 0.3, Sodium 90.1, Carbohydrate 8.8, Fiber 0.3, Sugar 0.7, Protein 1.3
THICK BUTTERMILK BISCUITS
Make and share this Thick Buttermilk Biscuits recipe from Food.com.
Provided by MA HIKER
Categories Breads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees F.
- Place the flour in a medium-sized bowl. Cut the vegetable shortening (or butter) into 1/2 inch cubes and toss the pieces with the flour.
- Cut in the shortening (or butter) until it's the size of small peas (I use a pastry cutter).
- Add 3/4 cup of the buttermilk and toss with a fork until the liquid is absorbed. Add the remaining 1/4 cup and toss well.
- Place the dough on a floured work surface. Mold it with your hands so it holds together. Flatten and fold over twice. Repeat 3 or 4 times.
- Pat the dough into a 1-inch thick circle, rectangle or square. Cut 1 1/2 inch to 3 inch round or square biscuits.
- Place them onto an ungreased baking sheet, and brush the tops with melted butter or buttermilk if desired to make a shiny crust.
- Bake the biscuits for 12 to 14 minutes, until they're golden brown.
- Remove from the oven and serve warm.
- Biscuit dough may be made the day before, refrigerated in an airtight container and then shaped and baked just prior to serving.
- Yum!
Nutrition Facts : Calories 194.3, Fat 9, SaturatedFat 2.6, Cholesterol 0.8, Sodium 418.3, Carbohydrate 24.2, Fiber 0.8, Sugar 1.1, Protein 3.8
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