Amazing Buttermilk Biscuits Recipes

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BEST BUTTERMILK BISCUITS



Best Buttermilk Biscuits image

This recipe makes fluffy, light, and tasty biscuits.

Provided by Carol Reese Hardbarger

Categories     Bread     Quick Bread Recipes     Biscuits

Time 55m

Yield 12

Number Of Ingredients 4

2 ¼ cups self-rising flour
¼ teaspoon baking soda
½ cup butter-flavored shortening (such as Crisco®)
1 cup buttermilk

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.

Nutrition Facts : Calories 170 calories, Carbohydrate 18.4 g, Cholesterol 0.8 mg, Fat 9.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 345.3 mg, Sugar 1 g

CHEF JOHN'S BUTTERMILK BISCUITS



Chef John's Buttermilk Biscuits image

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

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing

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

AMAZING BUTTERMILK BISCUITS



Amazing Buttermilk Biscuits image

These biscuits are pretty amazing. They just melt in you mouth. This is my one and only go to recipe for fantastic biscuits.

Provided by Mebriella

Categories     Breads

Time 27m

Yield 10 biscuits, 10 serving(s)

Number Of Ingredients 6

2 cups flour
1 cup buttermilk
6 tablespoons butter, very cold
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda

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.

BUTTERMILK BISCUITS



Buttermilk Biscuits image

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

2 cups all-purpose flour, plus more, for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon fine salt
7 tablespoons cold unsalted butter, sliced
3/4 cup buttermilk, plus more, for brushing

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.

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2017-03-24  · Preheat oven to 425°F (218°C). Make the biscuits: Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse …
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  • Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
  • Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.
  • Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
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2020-01-25  · So let’s make the softest, fluffiest, flakiest, most tender buttermilk biscuits EVER! How to Make the BEST Buttermilk Biscuits. Let’s get started! Preheat oven …
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5/5 (25)
Total Time 27 mins
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  • Preheat oven to 450 degrees F. In a large bowl combine the flour, baking powder, baking soda and salt. Add the lard and cut into the dry ingredients using a pastry cutter or fork (you can also pulse it with a food processor) until it resembles coarse crumbs. Add the cold buttermilk and stir it until just barely combined (a few little lumps are fine), be careful not to over-stir. (If adding any herbs or cheese, add them in with the buttermilk.) The dough will be fairly wet, this is normal.
  • Flour a work surface and turn the dough out onto the surface, using floured hands to very gently pat the dough until it's uniformly 1 inch thick. Gently fold the dough in half, turn it 90 degrees, then fold it in half again. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
  • On a floured work surface, gently pat out the dough to 1 inch thick again and use a 3" round biscuit cutter (lightly floured) to cut out rounds, pressing straight down and pulling straight up without twisting or wiggling the cutter. Gather up the scraps, gently knead them together and pat the dough out to 1 inch thickness. Cut out the remaining rounds.
  • Place the biscuits on a lined sheet pan and bake for about 12 minutes or until the biscuits are golden brown. Brush the hot biscuits with butter (the biscuits will readily absorb it) and serve the biscuits immediately while warm.
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2018-10-09  · 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 …
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5/5 (7)
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2020-05-16  · These Perfect Buttermilk Biscuits are golden brown and fluffy.With soft, flaky insides, they are full of delicious buttery flavor and taste great with so many dishes. For some ideas on how to enjoy these buttermilk biscuits, even more, try our AMAZING sausage gravy recipe for the perfect biscuits and gravy breakfast combination.. Perfect buttermilk biscuits
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Total Time 1 hr 45 mins
Category Bread
Calories 275 per serving
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5/5 (1)
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Total Time 1 hr
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Stir in buttermilk just until moistened. STEP 3. Turn dough onto lightly floured surface; knead about 10 times or until smooth. Roll out dough to 3/4-inch thickness. Cut with 2 1/2-inch biscuit cutter. STEP 4. Place 1-inch apart onto ungreased baking sheet. Brush biscuits …
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2018-09-26  · When applying the egg wash to the top of the biscuits to get that amazing golden-brown, only apply the egg wash to the TOP of the biscuit! Do not let it run …
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  • Using a box grater, grate in the frozen butter. This will ensure it is evenly distributed and create a super flaky texture.
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2018-10-21  · Make sure to give my amazing Fluffy Buttermilk Pancakes and Lemon Blueberry Scones a try! Almost every weekend I whip up a batch of these easy homemade biscuits. It’s by far my favorite biscuit recipe and since it’s so easy, we make them all the time. There is nothing quite like a warm, buttery, flaky biscuit …
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Calories 246 per serving
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2020-02-04  · Looking for an Easy Biscuits Recipe that tastes amazing? This Buttermilk Biscuits Recipe laminates the dough like puff pastry making them extremely flaky! If you’ve never been able to make biscuits that taste like they were made by a Southern grandma, I’ve got you covered with a homemade biscuit recipe …
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5/5 (4)
Total Time 30 mins
Category Bread
Calories 375 per serving
  • In a bowl, whisk together the dry ingredients. Cut in shortening in with pastry blender or a couple of knives till the size of peas. Cut butter into 8 pieces and, one at a time, rub them into the flour with your fingers till they are flattened into thin sheets (they will break apart). You'll want all the butter separated into these pieces so when they melt in the oven, they will make the biscuits flaky.
  • Add all the buttermilk except for the last two tablespoons. Mix gently with a spatula. If the dough is too dry, you may add the remaining buttermilk. Lightly flour another Silpat and roll the dough out to cover the surface (11 x 16). Fold the dough into thirds, then roll to an inch thick.
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EASY SOUTHERN BUTTERMILK BISCUITS THAT JUST CAN'T FAIL
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2018-05-07  · Most biscuits are made with buttermilk because it is acidic and the acid reacts with the baking soda to create carbon dioxide and that gives the dough "lift", helping it rise and add airiness and lightness since there is no yeast involved for fermentation (see the sidebar). But most of us don't keep buttermilk on hand. To make a cup of buttermilk …
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4/5 (54)
Category Bread, Dinner, Lunch, Side Dish
Cuisine American, Southern
  • Divide the butter into a 5 tablespoons hunk and a 3 tablespoons hunk. Keep the paper on the 5 ounce chunk so you can hold it without melting it all over your hands. Roll the paper back and grate the 5 ounce chunk with the large holes on a box grater right onto the baking sheet, then mix it into the flour with a fork, a handful at a time, until all the grated butter is coated. This is a brilliant trick that I discovered reading every recipe I could find. So fast and easy.
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SOUTHERN-STYLE BUTTERMILK BISCUITS - ONCE UPON A CHEF
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2020-11-05  · Southern buttermilk biscuit recipes typically call for White Lily flour, a low-protein brand primarily available in the southern U.S. states that makes for ultra-tender, melt-in-your-mouth biscuits. I can’t find White Lily flour easily where I live, so I use a blend of all-purpose flour and cornstarch to get a similar effect. These buttermilk biscuits …
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Total Time 30 mins
Category Breads
Calories 179 per serving
  • Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.
  • In the bowl of a food processor, combine the flour, cornstarch, baking powder, baking soda, sugar and salt. Pulse a few times to mix. (Alternatively, combine the ingredients in a mixing bowl.)
  • Add the butter and pulse until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (If making by hand, "cut" the butter into the dry ingredients with a pastry cutter, two knifes, or your fingertips.) Transfer the mixture to a mixing bowl.
  • Add the buttermilk and stir with a spoon or rubber spatula until the dough comes together into a shaggy mass. If the dough seems too dry, add a few more tablespoons of buttermilk. Do not over-mix.
See details


HOW TO MAKE AMAZING BUTTERMILK BISCUITS | EPICURIOUS
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2015-07-31  · Buttermilk biscuits used to elude—haunt, even—our writer. But the perfect recipe brought her to biscuit heaven. By Adina Steiman. July 31, 2015 . Maybe it's …
From epicurious.com
Estimated Reading Time 5 mins
See details


AMAZING BUTTERMILK BISCUITS – EASY FREEZER MEALS
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2020-02-25  · Amazing Buttermilk Biscuits. Post Views: 886. Buttermilk biscuits. A staple in Southern cuisine and can be eaten for breakfast, lunch, or dinner. I personally love these quick breads and when the time came to make buttermilk biscuits as a freezer meal I was incredibly excited. First let me tell you that not all biscuit recipes …
From easyfreezermeals.net
Cuisine American
Total Time 1 hr 15 mins
Category Breakfast
Calories 409 per serving
See details


GRANDMA'S FLAKY BUTTERMILK BISCUITS - COOKING MANIAC
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2015-09-17  · These Buttermilk Biscuits were amazing I used fresh homemade buttermilk and butter and top them off with honey they were great. Reply. Yolanda says. September 29, 2018 at 2:08 PM . Should the buttermilk be cold? Reply. Ann says. October 1, 2018 at 1:18 PM. Hi Yolanda! the buttermilk …
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4.9/5 (72)
Total Time 30 mins
Cuisine Southern Comfort Food
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BEST-EVER BUTTERMILK BISCUITS (TIPS & TRICKS TOO)
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2010-09-12  · To make amazing buttermilk biscuits, you don’t have to make them by hand. Using a stand mixer is the way to go when changing up a few ingredients that yield tender, flaky biscuits every time.. This recipe also calls for cake flour which is not the norm for biscuits…
From noblepig.com
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BUTTERY BUTTERMILK BISCUITS RECIPE - GRACE PARISI | FOOD ...
2013-12-07  · Step 1. Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. Add the chilled butter …
From foodandwine.com
5/5
Total Time 40 mins
Servings 15
  • Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
  • Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
  • Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
  • Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
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THE SECRET TO AMAZING BUTTERMILK BISCUITS – GARDEN & GUN
2014-12-02  · The Secret to Amazing Buttermilk Biscuits. Makes about 2 cups butter and 2 cups buttermilk. Cultured Butter and Buttermilk . By Jed Portman. December 2, 2014. photo: Margaret Houston . Most every biscuit maker has a secret ingredient. For some, it’s the family biscuit bowl, worn through by years of use. For others, it’s a spoonful of mayonnaise in the dough, or salt sprinkled over …
From gardenandgun.com
Estimated Reading Time 4 mins
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HUNGRY JACK BUTTERMILK BISCUITS - ALL INFORMATION ABOUT ...
Hungry Jack Biscuits Recipe | SparkRecipes great recipes.sparkpeople.com. View full nutritional breakdown of Hungry Jack Biscuits calories by ingredient. Introduction Quick and yummy biscuits. Quick and yummy biscuits. Minutes to Prepare: 10. Minutes to Cook: 10. Number of Servings: 6. Ingredients. 1 cup Hungry Jack Buttermilk Pancake mix 1/2 ...
From therecipes.info
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BUTTERMILK AND CHEDDAR BISCUITS FROM "BLESSINGS FROM MY ...
My easy to make Cheddar Bacon Chive biscuits are loaded with cheddar cheese, crispy bacon, and fresh chives making them perfect to serve with breakfast or dinner! The savory flavors are found in each bite of these tender, flaky buttermilk biscuits!! Source: Bake It With Love
From recipes-avenue.com
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Top Asked Questions

How do you make buttermilk biscuits at home?
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.
What makes southern buttermilk biscuits so crispy?
This low-protein, low-gluten flour gives Southern buttermilk biscuits that perfectly crisp-on-the-outside, light-on-the-inside texture. Baking powder and baking soda: the leavening that helps the biscuits rise.
What kind of flour do you use for buttermilk biscuits?
Southern buttermilk biscuit recipes typically call for White Lily flour, a low-protein brand primarily available in the southern U.S. states that makes for ultra-tender, melt-in-your-mouth biscuits. I can’t find White Lily flour easily where I live, so I use a blend of all-purpose flour and cornstarch to get a similar effect.
How big should the dough be for buttermilk biscuits?
The dough should be about 3/4 inch thick and the biscuits will rise as they bake. The honey butter topping is optional, but it will set your biscuits apart from the rest. When the biscuits come out of the oven, brush with a mix of melted butter + honey. You use both ingredients in the biscuit dough, keeping the count at 6 ingredients total.

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