GRAPEVINE KENTUCKY BUTTERMILK BISCUITS
Provided by Jeff Mauro, host of Sandwich King
Time 40m
Yield 8 biscuits
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
- Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick 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 biscuit cutter or business end of a dry-measuring cup, cut out 8 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 3 tablespoons melted butter. Bake until golden brown, about 15 minutes.
KENTUCKY BISCUITS
Make and share this Kentucky Biscuits recipe from Food.com.
Provided by Ron Joyce Ripple S
Categories Breads
Time 23m
Yield 9 biscuits, 9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425. Sift into mixing bowl flour, salt, sugar and baking powder.
- Make a nest in the flour mix and add milk.
- Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.
- Add milk - if needed - to form, and mix.
- Turn onto floured board, and knead gently 6 to 8 times.
- Pat dough to 1/2" thickness.
- Cut into biscuits.
- Place on baking sheet and brown in oven 10-13 minutes.
Nutrition Facts : Calories 160.7, Fat 8.4, SaturatedFat 2.6, Cholesterol 2.5, Sodium 517.9, Carbohydrate 18.5, Fiber 0.6, Sugar 1.4, Protein 2.8
GRAPEVINE, KY BUTTERMILK BISCUITS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Chill a large mixing bowl, pastry cutter, the flour and 1 stick butter in the freezer for 15 minutes before assembling the biscuits.
- Preheat the oven to 425 degrees F. Place a cast-iron skillet in the oven to preheat.
- Add the chilled flour to the chilled mixing bowl. Working quickly, cut the chilled butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size clumps of butter. In batches, add the buttermilk, mixing, 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 biscuit cutter or the business end of a dry measuring cup, cut out 8 biscuits.
- 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, about 15 minutes.
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.
KENTUCKY BISCUITS
These are different, but so good. They're great slathered with jam. Try them, betcha can't eat just one!
Provided by crazycookinmama
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour, baking powder, baking soda, salt and sugar in a mixing bowl.
- Cut in butte ror shortening with pastry blender until mixture resembles coarse crumbs.
- Add buttermilk, mix quickly to make a soft dough.
- Turn out onto lightly floured surface. Knead a few times to make a soft dough, don't overknead or the biscuits will turn hard and dry.
- Roll out to a 6 inch by 6 inch square. Place on ungreased baking sheet.
- With knife, cut dough into 12 even portions. Do not separate.
- Brush on melted butter, bake at 400°F until golden, about 15 minutes. Dust with flour if desired, when biscuits come out of the oven.
- Serve piping hot with butter, jam or honey.
Nutrition Facts : Calories 162.8, Fat 9, SaturatedFat 5.6, Cholesterol 23.5, Sodium 233.5, Carbohydrate 17.9, Fiber 0.6, Sugar 1.8, Protein 2.8
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
COLONEL SANDERS' KENTUCKY BISCUITS
Make and share this Colonel Sanders' Kentucky Biscuits recipe from Food.com.
Provided by Colonel Sanders
Categories Breads
Time 19m
Yield 13 biscuits, 13 serving(s)
Number Of Ingredients 6
Steps:
- Sift dry ingredients into mixing bowl and nest the flour mixture.
- Add most of buttermilk.
- Cut in the lard.
- Begin squeezing the lard and flour in the milk until thoroughly mixed.
- Add the rest of the buttermilk if needed and mix.
- Turn on to floured board.
- Knead until consistency desired.
- Cut into biscuits.
- Place on a lightly greased baking sheet.
- Bake in a preheated 450°F oven for 12-14 minutes.
Nutrition Facts : Calories 111.7, Fat 5.6, SaturatedFat 2.2, Cholesterol 5.7, Sodium 372.2, Carbohydrate 13.1, Fiber 0.4, Sugar 1.9, Protein 2.1
KFC BISCUITS (COPYCAT)
Make and share this KFC Biscuits (Copycat) recipe from Food.com.
Provided by The Spice Guru
Categories Breads
Time 25m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 400°F; COMBINE 2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, 4 teaspoons baking powder and 1/4 teaspoon baking soda in a large mixing bowl; CUT in shortenings until mixture resembles coarse crumbs.
- STIR in 1 cup buttermilk just until a soft dough forms (dough will be very loose and sticky at this point).
- SPRINKLE flour over a large wooden board; TURN dough onto a floured board and knead gently 10 to 12 times or until no longer sticky, re-flouring board as necessary while kneading.
- DIVIDE dough in half; GENTLY pat or roll each half into an 8-inch circle 1/2-inch thick.
- CUT out biscuits - pressing straight down - with a 2-inch biscuit cutter.
- REFORM scraps, working it as little as possible and continue cutting.
- PLACE cut biscuits on an ungreased baking sheet with edges barely touching; BRUSH tops of the biscuits with whole milk.
- BAKE for 15 minutes, or until golden brown.
- IMMEDIATELY brush biscuits with margarine (or butter) after baking.
- SERVE hot and enjoy.
Nutrition Facts : Calories 173.2, Fat 6.7, SaturatedFat 2.2, Cholesterol 2.1, Sodium 613.1, Carbohydrate 24.4, Fiber 0.8, Sugar 2.8, Protein 3.8
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