Ultimate Flaky Buttermilk Biscuits Recipe 375 Food

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
• Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.

ULTIMATE FLAKY BUTTERMILK BISCUITS RECIPE - (3.7/5)

Steps:

• We prefer King Arthur all-purpose flour for this recipe, but other brands will work. Use sticks of butter. In hot or humid environments, chill the flour mixture, grater, and work bowls before use. The dough will start out very crumbly and dry in pockets but will be smooth by the end of the folding process; do not be tempted to add extra buttermilk. Flour the counter and the top of the dough as needed to prevent sticking, but be careful not to incorporate large pockets of flour into the dough when folding. 1. Line rimmed baking sheet with parchment paper and set aside. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Coat sticks of butter in flour mixture, then grate 7 tablespoons from each stick on large holes of box grater directly into flour mixture. Toss gently to combine. Set aside remaining 2 tablespoons butter. 2. Add buttermilk to flour mixture and fold with spatula until just combined (dough will look dry). Transfer dough to liberally floured counter. Dust surface of dough with flour; using your floured hands, press dough into rough 7-inch square. 3. Roll dough into 12 by 9-inch rectangle with short side parallel to edge of counter. Starting at bottom of dough, fold into thirds like business letter, using bench scraper or metal spatula to release dough from counter. Press top of dough firmly to seal folds. Turn dough 90 degrees clockwise. Repeat rolling into 12 by 9-inch rectangle, folding into thirds, and turning clockwise 4 more times, for total of 5 sets of folds. After last set of folds, roll dough into 8 1/2-inch square about 1 inch thick. Transfer dough to prepared sheet, cover with plastic wrap, and refrigerate for 30 minutes. Adjust oven rack to upper-middle position and heat oven to 400 degrees. 4. Transfer dough to lightly floured cutting board. Using sharp, floured chef's knife, trim 1/4 inch of dough from each side of square and discard. Cut remaining dough into 9 squares, flouring knife after each cut. Arrange biscuits at least 1 inch apart on sheet. Melt reserved butter; brush tops of biscuits with melted butter. 5. Bake until tops are golden brown, 22 to 25 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 15 minutes before serving.

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough 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.

FLAKY BUTTERMILK BISCUITS

Steps:

• Chill all the ingredients (except for the buttermilk) and all the equipment in the freezer, including the blade and bowl of the food processor. Combine the flour, baking powder, baking soda, kosher salt, and butter in the bowl of the food processor. Pulse the mixture until it is the texture of fine meal.
• Transfer the flour mixture to a large mixing bowl. Make a well in the center, pour the buttermilk into the well, and mix by hand until the dough comes together.
• Turn the dough onto a clean work surface, dust with flour, and roll it into a ½-inch thick rectangle, applying even pressure and squaring off the edges. Laminate the dough by folding it into thirds, like a letter, and dust with flour; then roll the dough into a ½-inch thick rectangle again. Repeat this procedure a total of seven times, dusting with flour as necessary.
• Use the dough scraper to cut the dough into 2x2-inch squares; discard the excess dough. Place the cut biscuits on a baking sheet close together, with about ¼-inch or less between them, so they'll touch gently when they bake. Chill the cut biscuits for an hour.
• Preheat the oven to 425 degrees F. Brush the tops of the biscuits with melted butter and sprinkle them with the sea salt. Bake the biscuits until they are golden brown, about 20 minutes. Remove them from the oven and serve warm.

BUTTERMILK BISCUITS

Steps:

• Preheat oven to 375 degrees F.
• Line large cookie sheet with parchment.
• Sift dry ingredients into a large bowl.
• Cut in butter using pastry blender or fingers until mixture resembles fine meal.
• Beat buttermilk and egg in a small bowl to blend; add to dry ingredients and mix until just combined - do not overmix.
• Roll dough out on lightly-floured surface to 1 inch thick round.
• Cut out biscuits using floured 2-inch cutter.
• Gather and re-roll scraps; cut out additional rounds.
• Transfer to cookie sheet, spacing 1 inch apart.
• Bake until golden-brown, 25-30 minutes.
• Cool biscuits slightly before serving with lots of butter.

EXTRA-FLAKY SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450° (500° if using a convection oven).
• Line a large baking sheet with parchment paper.
• In bowl, combine flour, cream of tartar, baking soda and salt.
• Cut cold butter or shortening into dry ingredients with a pastry blender.
• (Mixture will resemble coarse crumbs, with no large chunks of butter.) If butter gets very soft at this point, refrigerate mixture for 20 minutes.
• Add 1 3/4 cups buttermilk, stirring just to moisten all ingredients.
• Dough should be soft and moist; add remaining 1/4 cup as needed.
• Turn dough out onto lightly floured work surface and knead gently about 10 times, or just untl dough holds together.
• Roll or pat dough into a 14-by-10-inch rectangle.
• With short side nearest you, spread top two-thirds of dough with 3 tablespoons soft butter, leaving bottom third, closest to you, unbuttered.
• Fold dough into thirds (like you would fold a letter) by pulling bottom third up over center and then pulling top third over middle.
• Turn dough so short side faces you.
• Pat into a 9-by-12-inch rectangle.
• In same manner, spread again with 3 tablespoons soft butter and fold letter style.
• Turn once more in the same manner.
• Pat into a 9-by-12-inch rectangle; spread with remaining 3 tablespoons soft butter and fold up.
• Work quickly and gently so as not to overwork dough.
• Pat dough into rectangle 3/4-inch thick on floured surface.
• Cut into squares with a sharp chef's knife.
• Place on pan, 1 inch apart.
• Lightly brush tops with melted butter.
• Bake in center of hot oven about 20 minutes (about 12 minutes in convection), until golden brown and firm.
• Serve hot, warm or room temperature.

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 375 degrees F.
• Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
• Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.

FLAKY BUTTERMILK BISCUITS

Steps:

• Brush softened butter on a sheet pan.
• In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Set aside.
• In a large glass measuring cup measure the buttermilk. Add the shortening. With an immersion blender on high, blend the shortening into the buttermilk until smooth.
• Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated. Lightly pinch the butter pieces into the flour.
• Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk/shortening mixture to the flour/butter mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
• Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the palms of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Pat the dough out again, sprinkle with a little flour, and fold it into thirds again. Turn the dough 90 degrees (this time folding in the open ends first.) Repeat one more time. Dough should no longer be sticky.
• With a floured 2- or 2 1/2- inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
• Preheat the oven to 450 degrees F. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.

SHARON'S FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. Melt 4 tbl butter in a 8 or 9-inch square baking pan. Set aside.
• Mix together flour, baking powder, baking soda and salt. Cut in remaining butter until mixture resembles coarse cornmeal.
• Make a hole in the dry ingredients and add buttermilk all at once. Stir only to moisten and until dough is free from sides of the bowl.
• Knead gently 10 to 12 times. Do not overknead or biscuits will be tough.
• Roll out to be about 1 inch thick. Cut with a 2-3 inch round "cookie" cutter that has been dipped in flour. Place biscuits in pan over melted butter, and turn so both sides are coated. Bake 12-15 minutes, serve immediately.

FLAKY BUTTERMILK BISCUITS

Steps:

• heat oven to 425*F.
• in large bowl combine flour, baking powder and salt. cut in shortening until crumbly.
• stir in buttermilk just until moistened.
• turn dough onto lightly floured surface; knead until smooth.
• roll out dough to 3/4" thickness.
• cut into 8 (2") biscuits, place 1" apart on cookie sheet.
• bake for 10 to 14 minutes or until lightly browned.