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
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.
BASIC BUTTERMILK BISCUITS
In episode Scones & Biscuits of TV show Bake with Anna Olson prepares Anna Olson recipe for Basic Buttermilk Biscuits.
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 F and line 2 baking trays with parchment paper. n a large bowl, sift the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the buttermilk, egg and oil together. Add this to the flour mixture and stir just until blended. Use an ice cream scoop or 2 tablespoons to drop batter (about ¼ cup each) onto the prepared baking trays, leaving 2-inches between them. Bake the biscuits for about 15 minutes until they are a light golden brown and lift away from the parchment easily. Serve the biscuits warm from the oven, or re-heated at 300 for 10 minutes. The biscuits are best enjoyed the day they are baked.
BEST BUTTERMILK BISCUITS
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
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
EASY BUTTERMILK BISCUITS RECIPE
The easiest buttermilk biscuits with so many flaky buttery layers. Add some butter and jam right when they come out of the oven and it's a match made in Heaven.
Provided by Momma Cyd
Categories Side Dish
Time 22m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, and line a baking sheet with parchment paper.
- Cut the 1/2 cup butter into very small chunks. Put in small bowl and place back into the fridge or freezer until ready to use.
- In a large mixing bowl combine the sugar, flour, baking powder, cream of tartar, and salt.
- Add the butter into the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until you have pea sized butter throughout your biscuit dough.
- Then add in the buttermilk and egg. Work it into the mixture just until barely blended. It will be sticky.
- Place the dough on a floured surface. We found that the kitchen counter works great. Knead the dough about 5 to 10 times. Add a small amount of flour if the dough is too sticky. But don't overdo it.
- Pat the dough into a rectangle about 3/4 of an inch thick. Fold it into thirds.
- Gently roll dough into a rectangle again and fold into thirds. Repeat a third time. This will give the biscuits lots of light and fluffy layers.
- Then roll the dough out into 1/2 - 3/4 inch thickness. Cut the biscuits using the biscuit cutter. We used a 3 inch diameter cutter. Be sure to push straight down and then straight up. No twisting.
- Try to cut as many biscuits as you can, cutting them close together. Piece together the extra dough to make more biscuits.
- Place biscuits on the prepared baking sheet. Gently brush biscuits with extra buttermilk. Dip the pastry brush into the buttermilk carton and you'll have enough to spread lightly over each biscuit.
- Bake for 12-15 minutes or until golden brown on top. Remove from oven and baste with 1 Tablespoon melted butter.
- Serve with butter and jam.
Nutrition Facts : Calories 199 kcal, Carbohydrate 24 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 39 mg, Sodium 306 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
SIMPLE BUTTERMILK BISCUITS
The exterior of the perfect biscuit should be golden brown and slightly crisp, while its interior should be light and airy. Avoid overworking the dough; gently combine the ingredients until just blended. A very hot oven is essential. The steam interacts with the baking powder to create the biscuits' ideal exterior and interior textures. Serve warm with butter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 9 two- to three-inch biscuits
Number Of Ingredients 5
Steps:
- Heat oven to 500 degrees. In a bowl, combine flour, baking powder, and salt. With a pastry cutter or two knives, cut butter into the flour mixture until it resembles coarse meal. Pour in buttermilk, and gently mix until just combined. With your hands, gently form the mixture into balls. Place in a round 8-by-2-inch cake pan.
- Bake until golden brown, 8 to 10 minutes. Allow to cool to the touch, and serve immediately.
HOMEMADE BUTTERMILK BISCUITS
Buttermilk makes biscuits airy and tangy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Transfer about 2 1/2 cups flour mixture to a food processor fitted with the steel blade. Add butter, and pulse until the largest pieces are the size of peas. Return butter mixture to the bowl with the flour mixture. Use your fingers to combine.
- Add buttermilk, and stir just until mixture comes together; the batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. Gather scraps together once, pat together and flatten, and cut out.
- Transfer biscuits to prepared baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm.
OLD-FASHIONED BUTTERMILK BISCUITS
My family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. -Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Time 20m
Yield 8 biscuits.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 276mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic exchanges
BUTTERMILK BISCUITS
"These biscuits are made from a recipe that's been in our family for years. They're simple to make and smell so good when baking! The wonderful aroma takes me back to those days when Mom made this meal-it's like I'm there in our family's kitchen again, with her busy at the stove."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together. , Turn onto a lightly floured surface; knead gently, 10-12 times. Roll to 1/2-in. thickness; cut with a floured 2-in. round biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until lightly browned, 11-12 minutes. Serve warm.
Nutrition Facts : Calories 82 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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