Grandmother Johansens Buttermilk Biscuits Recipes

Steps:

• Make the biscuits: Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray.
• In a large mixing bowl, combine the flour and the cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour mixture and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to come together into a ball. (The dough will be slightly dry.)
• Dust a clean work surface with flour, coat your palms and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll out the dough until about 1/2 inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour and then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits. Repeat until the dough is gone.
• Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 15 minutes. While the biscuits are still hot, brush with the melted butter.
• Make the molasses butter: Stir the butter and molasses together to combine. Serve the warm biscuits with the molasses butter.

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.

Steps:

• For the biscuits: Preheat the oven to 450 degrees F. Grease a baking sheet.
• In a large mixing bowl, combine the flour and the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Alternatively, combine the flour and chilled butter in a food processor and pulse to combine until it resembles coarse meal, then transfer to a large mixing bowl.
• Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
• Dust a clean work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Pat the dough into a rectangle and then roll the dough to about 1/2-inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour, and then cut out the biscuits. Alternatively, use a knife to cut the biscuits into 3-inch squares. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat this process until the dough is gone.
• Place the biscuits on the baking sheet and bake until the tops are golden brown, 12 to 14 minutes. While the biscuits are still hot, brush the biscuits with the 2 tablespoons softened butter.
• For the butter: Stir or mash the butter and molasses or honey together to combine, leaving a few streaks of molasses visible.
• Serve the flavored butter with the warm biscuits.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
• Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

Steps:

• Preheat oven to 450°. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake until golden brown, 10-15 minutes. Freeze option: Freeze cooled biscuits in a resealable freezer container. To use, heat in a preheated 350° oven 15-20 minutes.

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.