MOM'S BUTTERMILK BISCUITS
These fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. -Vera Reid, Laramie, Wyoming
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 142 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 281mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
TEXAS BUTTERMILK BISCUITS
Make and share this Texas Buttermilk Biscuits recipe from Food.com.
Provided by pressurecooker
Categories Breads
Time 20m
Yield 8 LARGE, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Mix together well: Flour baking powder,salt, and soda.
- Add shortening with fork, pastry cutter or fingers.
- Add milk and blend till velvety smooth.
- Roll out on lightly floured board and cut 1/4" (or shape a nice little biscuit with your hands).
- Brush tops with milk (optional).
- Bake about 10 minutes, till golden brown.
MAMA'S STARTED IN TEXAS BUTTERMILK BISCUITS
I have been making these biscuits for years and love the almost creamy texture. They always remind me of the time when I was quite young and was cramped on time. I grabbed some bisquick and snuck some of those onto the table. My in laws being ever so gracious declared them the best they ever ate (thinking I needed encouragement!)
Provided by That Napa Chicken R
Categories Breads
Time 22m
Yield 12 biscuits
Number Of Ingredients 6
Steps:
- Heat oven to 450°.
- Mix the dry ingredients in medium size bowl. Cut in the shortning until it looks like little peas.
- Stir in the buttermilk and plop it onto a floured surface. Work in just enough flour to pat the dough into a circle about 1/2 inch thick.
- Take a drinking glass about 3-inches across and cut out your biscuits. Leftover dough is easy to roll back out to sqeeze out a couple more!
- Place on cookie sheet about 1-inch apart and bake for 10-12 minutes until the crust is just brown (Don't overcook!).
- *Note: If a baking recipe calls for butermilk I always use real buttermilk- it certainly does affect the texture. In a pich, use buttermilk powder or even milk.
- Serve warm- we don't even bother with butter but it is your choice. Makes great leftovers if heated in the microwave for 10-15 seconds and topped with jam.
Nutrition Facts : Calories 162, Fat 8.9, SaturatedFat 2.2, Cholesterol 0.6, Sodium 301.1, Carbohydrate 18, Fiber 0.6, Sugar 1.8, Protein 2.7
MOTHER STARTER
Once you've established a seed culture, you need to convert it into a mother starter. This is the starter you'll keep in your refrigerator perpetually and use to build your actual bread dough. To convert a seed culture into a mother starter, you'll use the seed culture to inoculate a larger batch of flour and water to make a firm piece of starter with the consistency of bread dough. The seed culture is full of wild yeast and bacteria, but its structure has been weakened by the buildup of acids and the ongoing activity of enzymes breaking down both protien and starch. To make the mother starter strong enough to function in a final dough, you'll build it with three times as much flour as seed culture (by weight). This 3-to-1 process will give the mother starter about the same feel as a final dough. A little starter goes a long way, so the following instructions call for you to discard half of your seed culture or give it away. (This is great if you know another home baker who would like to avoid the work of making a seed culture.) Or if you'd prefer to keep a larger mother starter on hand, especially if you bake often or in large batches, you can convert the entire seed culture into a mother starter by doubling the weight of the new flour and water. (Some bakers like to split the seed culture into two mother starters, one wheat and one rye, but unless you are making a lot of rye bread on a regular basis, I think this is unnecessary.)
Number Of Ingredients 3
Steps:
- Combine all of the ingredients in the bowl of an electric mixer with the paddle attachment and mix on slow speed for 1 minute. Or, combine all of the ingredients in a bowl and use a large spoon or your hands to mix until the ingredients form a rough, slightly sticky ball. Transfer the starter to a lightly floured work surface and knead for 2 minutes, until the starter is fairly smooth and all of the ingredients are evenly distributed.
- Place the mother starter in a clean, lightly oiled nonreactive bowl, crock, or plastic container large enough to contain the starter after it doubles in size. Cover loosely with plastic wrap or a lid (don't tighten the lid, as the carbon dioxide gas will need to escape). Leave the starter out at room temperature for 4 to 8 hours (or longer if needed), until it doubles in size; the timing will depend on the ambient temperature and the potency of your seed culture. Once it's doubled, the starter should register 4.0 or less if tested with pH paper and have a pleasant acidic aroma.
- When the starter is fermented, degas it by kneading it for a few seconds, then form it back into a ball, cover tightly, and refrigerate. After a few hours in the refrigerator, vent any carbon dioxide buildup by briefly opening the lid or plastic wrap. The mother starter is now ready to use and will be good for up to 5 days. To use it after 5 days, you must refresh all or part of the mother starter, as described below.
- Whenever the mother starter gets low, rebuild it (also called feeding or refreshing it) using 4 ounces (113 g) of the old starter and repeating the instructions above. You can even start with as little as 1 ounce (28.5 g) of mother starter and rebuild it in increments over a number of feedings, using the same ratios as for a 4-ounce (113 g) batch. For example, after a few weeks in the refrigerator, the protein and starches will break down, giving the starter a structure or consistency of potato soup. This is okay; the microorganisms are still viable, though fairly dormant (and maybe even a little drunk on the alcohol they've produced, which rises to the top and looks like gray water).
- To rebuild your mother starter, use 1 ounce (28.5 g) of mother starter and add 3 ounces (85 g) of flour and 2 to 2.25 ounces (56.5 to 64 g) of water. This will produce about 6 ounces (170 g) of starter. You can then build all or part of that into a larger piece using the same ratios: 100 percent flour, 33.3 percent starter, and 66 to 75 percent water. So for 6 ounces (170 g) of starter, use 18 ounces (510 g) flour (6 multiplied by 3) and 12 to 13.5 ounces (340 to 383 g) water (18 multiplied by 66 percent or 75 percent-lower hydration for all white flour, higher hydration for all whole grain flour). As you see, you can build a small piece of starter into a large piece very quickly.
MOM'S SOUTHERN HOMEMADE SIMPLE BISCUITS
I grew up loving my mother's homemade biscuits, so I thought I would share the recipe here! They are very simple to make and go great with breakfast, lunch or dinner!
Provided by Momma Zakaria
Categories Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F.
- Mix all ingredients well. If dough seems dry, add a little bit extra milk until mixes well.
- Place dough onto lightly greased cookie sheet in biscuit shapes. My mother didn't even shape them; she would just put globs of dough down and they would be irregular shapes.
- Lightly dust flour on the top of the biscuits.
- Bake for 25-30 minutes, or until golden brown.
Nutrition Facts : Calories 230.5, Fat 6.7, SaturatedFat 1.4, Cholesterol 4.3, Sodium 610.3, Carbohydrate 36.2, Fiber 1.3, Sugar 0.1, Protein 5.6
MAMA'S EASY BISCUITS
This is from a cookbook my Grandma gave me when I was 10.Guess she knew I would be a foodie LOL I have tried other recipes over the years but always come back to this one.
Provided by wicked cook 46
Categories Breads
Time 30m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 6
Steps:
- Sift dry ingredients. Cut in shortening with a pastry blender or two knives until crumbly.
- Stir in milk until mixture comes together. Empty onto a lightly floured surface and knead gently 5 or 6 times just to form a ball. Pat down then roll to about 1/2 thick with a rolling pin. Cut into circles and place on a baking sheet. Bake 15 minutes at 425.
Nutrition Facts : Calories 265.9, Fat 12.1, SaturatedFat 3.4, Cholesterol 3.8, Sodium 321.3, Carbohydrate 33.7, Fiber 1.1, Sugar 0.1, Protein 5.2
MAMA'S ' BESTEST' BISCUITS
My kids named 'em this 'cuz they is so good! LOL Great with soups, stews, jams, jellies or just by themselves. Who ever said homemade was hard just didn't know Mama! Extra note: Edited 3/07 to answer questions and help you make these come out perfectly. You can even add garlic powder and cheese to make those 'famous restaurant type' biscuits, BUT BETTER. Edited 8/08 to add yes these are basic biscuits. To add additional flavor try adding in herbs and seasonings as stated in the previous edit above. Onion powder, garlic powder, fresh cracked black pepper, herbs like oregano or rosemary. You could even brush the top with melted butter when done baking or add some Butter Buds or Molly McButter if you like. This also doubles very easily. and again 11-08 This dough is very wet and sticky. Make sure your hands are well floured and gently press into shape to knead- do not knead vigorously, you will have a mess. Gently pat and use a kneading motion to gently fold the dough into itself and form into a square shape.
Provided by Mamas Kitchen Hope
Categories Breads
Time 20m
Yield 9-12 serving(s)
Number Of Ingredients 4
Steps:
- Mix flour, milk and mayo together, reserving the second measure of flour for the board.
- Add the second measure of flour to the board and coat your hands. Turn out the dough onto the floured board or counter top. Sprinkle some extra flour on top of the dough. Just enough to make the dough easier for you to work with and not so sticky. You want to get it just to the not too sticky point but not add so much flour that they become dense. It is hard to say how much as this varies with the climate and humidity.
- Knead lightly just until the dough is smooth-about 6 times. The less you handle it, the better the biscuits!
- Pat into a square shape and make long cuts with a very sharp knife from top to bottom and then side to side--like a tic tac toe board and you will havce 9 biscuits. Add one extra line to make 12 squares. I usually cut to make 12, but make them as large or small as you like.
- Place on lightly greased or sprayed cookie sheet just a tiny bit apart- about 1/2 inch- and bake at 450°F for 15 to 20 minutes or until browned on top.
- Brush the tops of biscuits with butter or spray with butter spray and serve immediately.
- Note: Don't have any self-rising flour? Add 1 tsp salt and 1 T baking powder to the flour.
Nutrition Facts : Calories 179, Fat 2.5, SaturatedFat 0.8, Cholesterol 4.6, Sodium 389.6, Carbohydrate 33.3, Fiber 1.1, Sugar 0.3, Protein 5.1
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