My Best Buttermilk Biscuits Recipes

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:

• 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.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
• Cut biscuits out with biscuit cutter and transfer to a baking sheet.
• Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.

Steps:

• Preheat oven to 450°F.
• In a large mixing bowl, stir together flour, baking powder, sugar, salt and cream of tartar.
• Slice butter into cubes and cut into flour mixture until pea-sized crumbs form.
• Add buttermilk and stir with a fork untl mixture is moistened.
• Turn dough onto a lightly floured surface, kneeding and folding dough until it holds together. Be careful not to handle too much, or the biscuits will become tough and butter will melt.
• With a lightly floured rolling pin, roll dough until 1/4-inch thick. Cut out biscuits with a 2 1/2-inch biscuit cutter and place 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until raised and golden brown.
• Serve warm.

Steps:

• In a medium mixing bowl combine flour, baking powder, sugar, cream of tartar, salt and baking soda.
• Using pastry blender, cut in shortening until mixture resembles coarse crumbs.
• Making a well in the center of dry mixture. Add buttermilk all at once to dry mixture.
• Using a fork, stir just until moistened.
• Turn dough out onto lightly floured surface. Quickly knead dough by folding and gently pressing 10 to 12 strokes or until dough is nearly smooth.
• Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts.
• Place biscuits 1 inch apart on an ungreased baking sheet.
• Bake 450°F oven for 10 to 12 minutes or until golden.

Steps:

• Heat the oven to 500°F and line a rimmed baking sheet with parchment.
• Whisk flours, baking powder, baking soda, salt and sugar in a large mixing bowl.
• Add the butter cubes and, using your fingers, break them up into the flour until the mixture is filled with pea-sized bits (you should have definite "butter" pieces). Don't work the butter too hard, it will melt the butter.
• Add the buttermilk and stir until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse, slightly sticky lump.
• Turn out the dough on a well-floured surface.
• With floured hands, press the dough into a ½"-thick rectangle.
• Starting from the shorter ends, letter-fold the dough. Rotate 90°.
• Press out again into a ½"-thick rectangle and repeat the letter-folding (again from the "new" short ends).
• Turn dough 90°, press out and fold one more time. You will have folded a total of three times.
• Press out into a ¾"-thick rectangle.
• Use a sharp knife to cut the rectangle into 10 even pieces. Do not "saw" the dough. If using a glass or biscuit cutter, don't twist down - it seals all the edges.
• If you are using a cutter, you'll be able to re-press the scraps about two more times with similar flakiness.
• Place biscuits on the sheet, brush with buttermilk and place in the oven.
• Immediately drop the temperature to 450°F and bake 8 minutes.
• Rotate the pan 180° and bake a further 6 minutes.
• Immediately place biscuits on a wire rack to cool.