Amazing Buttermilk Biscuits Recipes

THE BEST BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or a baking mat.
• In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together to combine well.
• Use a cheese grater to grate the butter into the flour mixture. Then use a pastry cutter or a fork to combine the butter and flour mixture well (you can use a fork for the whole process but using a cheese grater first works super well - I recommend it). The goal is to have pea-sized pieces of butter mixed into your flour mixture.
• Make a well in the center of the flour mixture and add the egg and buttermilk. Use a fork to whisk the two together and slowly bring in the flour mixture.
• Stir until the biscuits just come together, taking care not to over mix.
• Turn the dough onto a lightly floured surface and finish combining by lightly kneading the dough together.
• Roll the dough into a 2-inch-thick slab. Use a biscuit cutter to cut out as many biscuits as you can and place them on the prepared sheet, 1 inch apart.
• Re-roll the dough and cut more biscuits until you have used all of the dough, adding a bit of flour to your work surface and rolling pin as needed. You should end up with 9-12 biscuits.
• Bake the biscuits for 15-18 minutes until the tops are very golden brown.
• Remove from the oven and serve right away.

AMAZING SOUTHERN BUTTERMILK BISCUITS

Steps:

• MIX: Combine the flour, powdered, milk, baking powder, granulated sugar, salt, and baking soda in a bowl. Fold in the grated butter and then using a fork, mix as you pour in the buttermilk. Add half and check and see if the mixture needs more. The dough should be shaggy but not wet, if the dough is really dry, add another tablespoon of buttermilk (up to 2 tablespoons) until the dough is shaggy.
• DOUGH: Dump the dough out onto a lightly floured surface. Gather the dough into a ball. Roll the dough out into a ½ inch thick rectangle (roughly 9x12.) Then fold in thirds (basically grab each side and fold it towards the middle overlapping the second side over the first.) Like you would a letter to put in an envelope. Then, flip the dough 90 degrees, so one of the sides you didn't fold is in front of you. Roll it out again (½ inch thick.) Then, flip the dough 90 degrees, and repeat this step one more time. Roll the dough out into a 1-inch thick rectangle the last time and then cut out biscuits using a 2 ½ - 3-inch cookie cutter going straight down. DO NOT TWIST THE BISCUIT CUTTER. Gently reshape the dough (using that same envelope method, just once and rolling out the dough so it's 1-inch thick) then cut out additional biscuits.
• BAKE: Transfer the biscuits to a large baking sheet lined with parchment paper (placing them so they're touching.) And freeze the biscuit dough for 8-10 minutes. Position a rack in the center of the oven and preheat the oven to 375ºF while the biscuit dough is cooling. Brush the tops of the biscuits with a tablespoon of melted butter. When the oven is hot, bake the biscuits for 30-35 minutes or until the tops are golden brown and the biscuits rise nice and tall. Brush with the remaining two tablespoons of butter before serving. Serve warm!

CHEF JOHN'S BUTTERMILK BISCUITS

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.

OLD-FASHIONED BUTTERMILK BISCUITS

Steps:

• In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Combine the buttermilk, oil and sour cream; stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 8-12 minutes or until lightly golden brown. Serve warm.

BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

BEST-EVER BUTTERMILK BISCUITS

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.

AMAZING BUTTERMILK BISCUITS

Steps:

• Preheat your oven to 450°F.
• Combine the dry ingredients in a food processor.
• Pulse a few times until it resembles large, rough crumbs.
• Add the buttermilk and mix JUST until combined. The dough should be sticky.
• Turn the dough out onto a well floured surface.
• Pat it down into a rough rectangle, about a 1/2 inch thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
• Cut dough into biscuits using a floured glass or biscuit cutter.
• Bake for about 10-12 minutes until golden brown.
• NOTE: You can freeze cut biscuits rounds. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

BEST BUTTERMILK BISCUITS

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.