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.
THE BEST FLAKY BUTTERMILK BISCUITS
We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again 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.
TENDER BUTTERMILK BISCUITS
Our recipe for Tender Buttermilk Biscuits is so easy, there's no need to use packaged biscuits again. All you need is Country Crock®, buttermilk, a few other ingredients, and 20 minutes for warm, comforting, homemade biscuits.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in Country Crock® Spread with pastry blender or two knives, until mixture is the size of coarse crumbs. Gradually drizzle in buttermilk, then stir until just moistened. Gently press into an 8-inch round on lightly floured board.
- Cut out 6 biscuits using a 3-inch biscuit cutter. Arrange biscuits on ungreased baking sheet.
- Bake 10 minutes or until lightly golden.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 33.8 g, Cholesterol 1.2 mg, Fat 0.7 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 0.2 g, Sodium 482.4 mg, Sugar 1.6 g
CHEF JOHN'S BUTTERMILK BISCUITS
This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g
MITCH'S BUTTERMILK BISCUITS
These are quick buttermilk biscuits that I use for sausage gravy and biscuits. This makes a pretty large batch. The measurements for milk are approximate. You may need to adjust this. Add some water if the dough is too dry. Tips: Use a sharp cookie cutter and don't twist the cutter. This will help the biscuits raise better. Don't knead the dough any more than necessary to mix the ingredients. If you knead too much you'll get bread instead of flaky biscuits.
Provided by Mitch Smith
Categories Breads
Time 35m
Yield 24 large biscuits, 10 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, mix the flour, baking powder and salt.
- Add the lard and cut in with a fork so there are no big chunks.
- Stir in the buttermilk and whole milk.
- Mix thoroughly but avoid kneading.
- Roll the dough out onto a floured surface until it's about 3/8" thick.
- Use a cookie cutter to cut whatever size biscuits you want.
- Place biscuits on a pizza stone or cookie sheet close together.
- Bake at 425 deg. for about 20 minutes or until golden brown.
Nutrition Facts : Calories 485.2, Fat 22.2, SaturatedFat 8.7, Cholesterol 22.9, Sodium 937.8, Carbohydrate 60.8, Fiber 2, Sugar 2.7, Protein 9.3
AMISH BUTTERMILK BISCUITS
These big, flaky, and tender biscuits are a breeze to make with ingredients you most likely have. Ideal breakfast biscuits or for any meal of the day.
Provided by Yoly
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with parchment paper and spray with nonstick cooking spray. Set aside.
- Mix flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in cold butter. Add buttermilk and stir until just combined. Do not overmix.
- Place on a floured surface and pat into a circle about 1-inch thick. Cut biscuits using a 3.5-inch biscuit cutter. Arrange 6 biscuits in a circle, 1 in the center, edges touching.
- Bake in the preheated oven until bottoms are browned and tops are starting to brown, 11 to 14 minutes.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 29.6 g, Cholesterol 24.6 mg, Fat 9.4 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 5.8 g, Sodium 589.5 mg, Sugar 2.1 g
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