GRAPEVINE KY BUTTERMILK BISCUITS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h
Yield 10 biscuits
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
- Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
- Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes.
BUTTERMILK BISCUITS
Keep this classic recipe for fluffy biscuits: You'll use it over and over.
Provided by Food Network Kitchen
Time 40m
Yield about 8 biscuits
Number Of Ingredients 7
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.
KENTUCKY BISCUITS
This is a great recipe, different than the usual biscuit. Serve piping hot with butter, jam, or honey.
Provided by COOKIN4MY3BOYS
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.
- Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 17.9 g, Cholesterol 20.9 mg, Fat 8 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 230.6 mg, Sugar 1.8 g
1960 ORIGINAL KENTUCKY BUTTERMILK BISCUIT
This is an old recipe--I will not tell where from--but it is 1960 original Kentucky biscuit scaled down from an original I have. It is absolutely to die for. You will never make another biscuit after this.
Provided by STARTERWIFE
Categories Breads
Time 30m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour, baking powder, baking soda, and salt.
- Cut in shortening.
- Add buttermilk; mix well.
- As told in recipe, look for a texture like "velvet". If sticky, dust with flour and work till smooth as velvet and either roll out by hand or on a floured surface ½-inch thick and cut.
- Bake at 450°F for 15-25 minutes on a lightly sprayed pan. Depending on oven, just make it golden brown. (Brush tops of biscuits with butter when you take them out of oven for a nice finish and taste).
Nutrition Facts : Calories 366.4, Fat 14, SaturatedFat 3.6, Cholesterol 2.5, Sodium 907.1, Carbohydrate 51.2, Fiber 1.7, Sugar 3.1, Protein 8.5
More about "grapevine kentucky buttermilk biscuits recipes"
GRAPEVINE KY BUTTERMILK BISCUITS - 5* TRENDING RECIPES …
From food.theffeed.com
28 BEST BISCUIT RECIPES | EASY HOMEMADE BISCUITS - FOOD COM
From foodnetwork.com
Author By
GRAPEVINE KENTUCKY BUTTERMILK BISCUITS | RECIPE | BUTTERMILK …
From pinterest.com
GRAPEVINE KY BUTTERMILK BISCUITS | RECIPE | BISCUIT RECIPE, …
From pinterest.com
GRAPEVINE KENTUCKY BUTTERMILK BISCUITS | RECIPE | BUTTERMILK …
From pinterest.com
RECIPES -- COOKING US: GRAPEVINE KENTUCKY BUTTERMILK BISCUITS ...
From pinterest.ca
GRAPEVINE KENTUCKY BUTTERMILK BISCUITS | PUNCHFORK
From punchfork.com
KENTUCKY GRAPEVINE BUTTERMILK BISCUITS | DOWNLOAD THE FOOD …
From facebook.com
GRAPEVINE KENTUCKY BUTTERMILK BISCUITS - ALEX BECKER MARKETING
From alexbecker.org
GRAPEVINE KENTUCKY BUTTERMILK BISCUITS RECIPES
From tfrecipes.com
GRAPEVINE KENTUCKY BUTTERMILK BISCUITS – RECIPES NETWORK
From recipenet.org
GRAPEVINE KENTUCKY BUTTERMILK BISCUITS | RECIPE | FOOD NETWORK …
From pinterest.co.uk
GRAPEVINE KENTUCKY BUTTERMILK BISCUITS - SUSAN RECIPES
From susanrecipe.com
GRAPEVINE KENTUCKY BUTTERMILK BISCUITS RECIPE | JEFF MAURO | FOOD …
From benedetta.is-a-chef.com
HOW TO MAKE KENTUCKY GRAPEVINE BUTTERMILK BISCUITS - FACEBOOK …
From facebook.com
GRAPEVINE, KY BUTTERMILK BISCUITS | PUNCHFORK
From punchfork.com
JEFF MAURO MAKES KENTUCKY GRAPEVINE BISCUITS | FOOD NETWORK
From youtube.com
You'll also love