SOUTHERN BUTTERMILK BISCUITS
The recipe for these four-ingredient biscuits has been handed down for many generations. -Fran Thompson, Tarboro, North Carolina
Provided by Taste of Home
Time 30m
Yield 8 biscuits.
Number Of Ingredients 4
Steps:
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.
Nutrition Facts : Calories 222 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 508mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
BREAKFAST-SAUSAGE-AND-GRUYERE DROP BISCUITS
With their craggy exteriors and cakey middles, these savory buttermilk biscuits are the breakfast equivalent of a warm hug. And because they are scooped straight from the mixing bowl onto a baking sheet-no shaping or cutting required-you can whip them up while still half asleep. For an equally savory vegetarian biscuit, check out these Feta-and-Dill Drop Biscuits.
Provided by Sarah Carey
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment, then crumble sausage onto it. Roast until cooked through, 10 to 15 minutes. Let cool 10 minutes, then remove sausage from pan and break into small pieces (you should have 3/4 cup).
- In a large bowl, whisk together flour, baking powder, baking soda, salt, thyme, and red-pepper flakes. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in cooked sausage and cheese.
- Add buttermilk and stir to create a thick, sticky batter (do not overmix). Using two spoons, scoop and drop 8 (approximately 1/2-cup) biscuits onto same baking sheet, leaving about 2 inches between them.
- Brush tops with buttermilk and sprinkle with thyme sprigs. Bake until golden brown and cooked through, 20 to 25 minutes. Let cool 10 minutes before serving. Biscuits are best eaten still warm from the oven, but can be stored at room temperature, lightly covered, up to 1 day, or frozen up to 1 month. Reheat (after defrosting if frozen) in a 350° oven to refresh, about 10 minutes.
CHEESY BUTTERMILK DROP BISCUITS
Make and share this Cheesy Buttermilk Drop Biscuits recipe from Food.com.
Provided by truebrit
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350, and mix dry ingredients in a bowl.
- Cut in butter until it resembles coarse crumbs.
- Mix in cheese.
- Add buttermilk, and blend until dry ingredients are moistened; DON'T OVERMIX!
- Divide dough between 12 greased muffin tins, and bake for 25 minutes, or until lightly browned.
BUTTERMILK-THYME DROP BISCUITS
Make and share this Buttermilk-Thyme Drop Biscuits recipe from Food.com.
Provided by KLHquilts
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- In a large bowl, combine flour, thyme, baking powder, salt, and baking soda.
- Using a fork or pastry blender, cut butter into flour until mixture resembles coarse meal.
- Mix in buttermilk until a sticky dough forms. (You may need to add up to 1 tablespoons more buttermilk.).
- Drop 8 mounds (about 1/3 cup apieces) on to a nonstick baking sheet; lightly pat tops to flatten slightly.
- Bake until golden brown, about 15 to 20 minutes, rotating sheet halfway through. Transfer to rack to cool slightly, but serve warm.
Nutrition Facts : Calories 178.1, Fat 6.3, SaturatedFat 3.9, Cholesterol 16.5, Sodium 466.4, Carbohydrate 25.8, Fiber 0.9, Sugar 1.6, Protein 4.3
CHEDDAR-THYME FLAKY BISCUITS
Anxious to utilize my herb garden, I took advantage of my favorite biscuit recipe -- excellent with chicken and salad!
Provided by laura902
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
- Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
- Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 24.4 g, Cholesterol 31.8 mg, Fat 11.7 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 7.3 g, Sodium 419.9 mg, Sugar 4.7 g
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