The Best Buttermilk Biscuits Food

CHEF JOHN'S BUTTERMILK BISCUITS

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.

THE BEST BUTTERMILK BISCUITS

Steps:

• Position oven rack in the middle of the oven; preheat to 450°; line a baking sheet with parchment paper.
• Pulse the flour, buttermilk powder, sugar, baking powder, salt, and baking soda together in a food processor to combine, about 3 pulses.
• Scatter the butter and shortening evenly over the top and continue to pulse until the mixture resembles coarse meal, about 15 pulses.
• Transfer the flour mixture to a big bowl; stir in the milk with a rubber spatula until the dough comes together.
• Turn the dough out onto a well floured surface; lightly flour your hands and the dough, and knead the dough gently until uniform, about 30 seconds.
• Roll the dough into a 10 inch round, about 1 inch thick.
• Using a floured 2 1/2 inch biscuit cutter, stamp (don't twist) out 12 biscuits, gently patting the dough scraps back into a uniform 1-inch thick piece as needed.
• Arrange biscuits upside down on the prepared baking sheet, spaced about 1 1/2 inches apart.
• Bake for 5 minutes; rotate the pan, decrease heat to 400°, and continue to bake until golden brown, 12-15 minutes.
• Transfer to a wire rack, let cool for 5 minutes and serve warm.

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.

BEST BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F.
• In a large mixing bowl, stir together flour, baking powder, sugar, salt and cream of tartar.
• Slice butter into cubes and cut into flour mixture until pea-sized crumbs form.
• Add buttermilk and stir with a fork untl mixture is moistened.
• Turn dough onto a lightly floured surface, kneeding and folding dough until it holds together. Be careful not to handle too much, or the biscuits will become tough and butter will melt.
• With a lightly floured rolling pin, roll dough until 1/4-inch thick. Cut out biscuits with a 2 1/2-inch biscuit cutter and place 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until raised and golden brown.
• Serve warm.