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.
FLAKY TENDER BISCUITS
These biscuits are light, flaky and tender. So good with breakfast or serve them with strawberries and cream. Only mix the dough until it comes together. I cannot stress enough that this dough should not be overworked and that a light hand is needed. If you end up with a hard and doughy biscuit, you will know to mix the dough less the next time. The credit goes to Joyofbaking.com
Provided by YungB
Categories Breads
Time 30m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
- In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.).
- Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.
- Roll out dough to 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
- Makes about 12 3-inch (7.5 cm) biscuits.
Nutrition Facts : Calories 370.2, Fat 18.6, SaturatedFat 11, Cholesterol 115.4, Sodium 338, Carbohydrate 41.8, Fiber 1.4, Sugar 0.3, Protein 8.6
THE ULTIMATE FLAKY BUTTERMILK BISCUIT RECIPE
If you're craving fluffy, tender biscuits with hundreds of flaky, buttery layers, stop right here. These are soft in the inside, slightly crispy on the outside, and rise to impressive heights.
Provided by Rebecca Blackwell
Categories Biscuits and Scones
Time 1h3m
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees F (218 degrees C). Rub the inside of a cast iron skillet with a bit of vegetable oil or melted shortening. This will create a deliciously crispy bottom on the biscuits. (*You can also bake these in a baking dish. See note below.)
- Cut the butter into small 1/2-inch pieces, put them on a plate or in a bowl, and pop it into the freezer for about 10 minutes. You want the butter to be very cold, but not frozen.
- Put the cake flour, all-purpose flour, baking powder, baking soda, salt, and sugar in the bowl of a food processor OR in a mixing bowl. Pulse a few times to blend, OR stir with a wire whisk.
- Add the butter and pulse 3 or 4 times, just until the butter is incorporated enough for the mixture to look like coarse crumbs. Alternatively, use a pastry cutter to cut the butter into the dry ingredients. You can also just use your fingers; rub the butter into the dry ingredients just until the mixture looks like coarse crumbs. (See photos above for guidance.)
- If you've been using a food processor, dump the mixture into a mixing bowl. Set a small bowl of flour nearby just incase you need it later.
- Make a well in the center of the mixture and pour in the buttermilk. Use a spoon or rubber spatula to gently mix the ingredients until a shaggy dough begins to form. Then, use your hands to gently knead the dough until it holds together completely. (See notes below about under and over working the dough.)
- Dump the dough out onto a clean work surface. Pat or roll it out into a rectangle that's about 1-inch thick. If it's really sticking to the work surface, sprinkle with a bit of flour. Use only enough flour to keep the dough from sticking.
- Fold one side of the dough to the center, then fold the whole thing over again, like you're folding a letter. (See photos above for guidance.)
- Give the dough a quarter turn and roll or pat it out into a 1-inch thick rectangle again. Repeat the folding process, give the dough a quarter turn, and repeat the folding process once more.
- Roll or pat the dough back out into a 1-inch thick rectangle and use a 3 1/2-inch biscuit cutter to cut out the biscuits. As you cut them out, set them on a plate. Reroll the dough as necissary, cutting out biscuits until you have 8-10 biscuits.
- Set the plate of biscuits in the freezer for 10 minutes. Then, remove the biscuits from the plate and place them in the cast iron pan (or baking dish). Set the biscuits very close together inside the pan so that their sides are touching. This will help them rise while they bake.
- Brush the tops of the biscuits with 2 tbsp (1oz/ 28g) melted butter and place in the oven. Bake for 18-20 minutes, until their tops are golden brown. Biscuits are best served immediatly, while still warm, drizzled with honey or spread with jam.
Nutrition Facts : Calories 286 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 biscuit, Sodium 603 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
EASY HOMEMADE SIMPLE BISCUITS
Steps:
- Pre-heat oven to 425° (215° C). Line a cookie sheet with parchment paper.
Nutrition Facts : Calories 365 kcal, Carbohydrate 37 g, Protein 6 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 60 mg, Sodium 295 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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
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.
More about "tender flaky buttermilk biscuits food"
TENDER & FLAKY BUTTERMILK BISCUITS - MY COUNTRY TABLE
From mycountrytable.com
5/5 (2)Category BreadServings 9Total Time 6 mins
- Grease a 9-inch iron skillet and set aside. If you don’t have an iron skillet lightly grease a round cake pan or small cookie sheet. I don’t recommend buttering your skillet or pan. Butter causes biscuits to brown too much on the bottom before the tops get brown enough. I always use solid Crisco shortening to grease my pan, but liquid shortening should work too.
- Add the flour, baking powder, baking soda, salt and sugar to a large bowl. Use a fork or whisk to thoroughly combine the dry ingredients.
- Cut the stick of butter into 3 long pieces. Flip the butter over one turn and repeat. (see picture above). Now slice the butter off into small chunks and transfer them to the bowl of flour. Using a pastry cutter, cut the butter into the flour until the butter is about the size of peas.
HOMEMADE FLAKY BISCUITS RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.8/5 (10)Total Time 50 minsCategory Breakfast, SnackPublished 2022-02-28
- Preheat the oven to 425 degrees F.In a large bowl combine flour, kosher salt, sugar, and baking powder.Cut the butter into chunks.
SUPER FLAKY BUTTERMILK BISCUITS - FOOD DUCHESS
From foodduchess.com
- Prepare a large baking sheet with parchment, a silicone baking mat, or simply a light coating of grease. In a large mixing bowl, add flour, sugar, baking powder, salt, and baking soda. Whisk to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas.
- Turn the dough out onto a floured work surface and pat into a 1” square – try to make the edges as clean and even as possible (a bench scraper helps)
- Cut the biscuits out using a cookie cutter, and transfer the biscuits onto the prepared baking sheet, and place into the fridge for 30 minutes. Meanwhile, preheat oven to 425°F.
FLAKY BUTTERMILK BISCUITS RECIPE | MYRECIPES
From myrecipes.com
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
- Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
THE BEST FLAKY BUTTERMILK BISCUITS | MEL'S KITCHEN CAFE
From melskitchencafe.com
- Preheat the oven to 450 degrees F. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into the flour mixture until the mixture is like coarse meal and the butter is in small, pellet-sized pieces (slightly smaller than a pea). This will take a few short pulses in the food processor.
- Pour in the buttermilk and mix/pulse only until just combined. The dough should start to come together but you don't want to overmix the dough. If there are lots of dry patches throughout the dough, add a bit more buttermilk, just a tablespoon or two at a time until the dough comes together.
- Scrape the dough out of the food processor or bowl onto a lightly floured counter. Gently pat (do not roll with a rolling pin!) the dough to about 1/2-inch thick. Gently fold the dough in half or in thirds, repeating for a total of 4-5 times and pressing it gently to 1-inch thick after the last fold. These folds, combined with the cold butter, are what help to create flaky layers in the biscuits.
FLAKY BUTTERMILK BISCUITS - TORI AVEY
From toriavey.com
- In a large bowl combine the flour, baking powder, sugar, and salt. Whisk until the mixture is well combined.
- With your fingers, rub the butter into the flour mixture until half the butter has been thoroughly combined and the other half is in small and medium sized pieces – roughly pea to hazelnut sized.
CHICKEN POT PIE WITH BISCUITS - THE FOOD CHARLATAN
From thefoodcharlatan.com
- In a large skillet, melt the butter with the olive oil over medium heat.When it is hot, add the onions, carrots, and celery.
MAKE TENDER FLAKY BUTTERMILK BISCUITS | BISCUIT RECIPES
From cookingnook.com
- Sift the flour, baking powder, salt and sugar together. Cut in the cold butter and lard or cold butter and vegetable shortening with a wire pastry cutter.
- Add the egg and milk or buttermilk to the mixture, but just enough to create a dough that is light and soft but stiff enough to handle.
25 BEST BISCUIT RECIPES | EASY HOMEMADE BISCUITS | RECIPES ...
From foodnetwork.com
Author By
TENDER & FLAKY HOMEMADE BISCUITS RECIPE - ZOëBAKES
From zoebakes.com
BISCUIT RECIPES BUTTERMILK FLUFFY - APR 2022
From somanyrecipes.com
CARLA HALL'S BUTTERMILK BISCUITS | FOOD & WINE
From foodandwine.com
GRANDMA'S FLAKY BUTTERMILK BISCUITS - COOKING MANIAC
From cookingmaniac.com
OLD FASHIONED BUTTERMILK BISCUITS • FOOD FOLKS AND FUN
From foodfolksandfun.net
TENDER, FLAKY, BUTTERMILK BISCUITS | RECIPE | BUTTERMILK ...
From pinterest.co.uk
FLAKY BUTTERMILK BISCUITS - RECIPE FOR TENDER, FLAKY ...
From pinterest.ca
TENDER & FLAKY BUTTERMILK BISCUITS - MY COUNTRY TABLE ...
From pinterest.ca
BUTTERMILK BISCUITS | NOBIGGIE
From nobiggie.net
THE BEST FLAKY BUTTERMILK BISCUITS RECIPE - FOOD NEWS
From foodnewsnews.com
FLAKY BUTTERMILK BISCUITS BEST RECIPES - COOKINGTODAY.NET
From cookingtoday.net
TENDER FLAKY BISCUITS RECIPE | RECIPELAND
From recipeland.com
BISCUIT RECIPES FOR TENDER AND FLAKY BISCUITS
From breadexperience.com
TENDER BUTTERMILK BISCUITS RECIPE - FOOD NEWS
From foodnewsnews.com
ASTRAY RECIPES: TENDER FLAKY BISCUITS
From astray.com
BUTTERMILK BISCUITS | SIDE DISH | THE BEST BLOG RECIPES
From thebestblogrecipes.com
TENDER AND FLAKY BUTTERMILK BISCUITS | RECIPE | BUTTERMILK ...
From pinterest.com
BUTTERMILK BISCUITS (SOFT, FLAKY, AND BUTTERY!) - FAVORITE ...
From favfamilyrecipes.com
THE BEST FLAKY BUTTERMILK BISCUITS - CARNALDISH
From carnaldish.com
BUTTERMILK-BISCUITS - FOOD REPUBLIC
From foodrepublic.com
HOMEMADE BUTTERMILK BISCUITS - SO FLAKY! - COOKTHESTORY
From cookthestory.com
TENDER FLAKY BISCUITS - BIGOVEN.COM
From bigoven.com
FLAKY BUTTERMILK BISCUITS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SUPER-FLAKY BUTTERMILK BISCUITS | THE FOOD LAB
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love