Big Fluffy Buttermilk Biscuits Recipe 425

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.

FLUFFY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 F and place your cast iron skillet pan or baking tray in the oven.
• In a bowl, add the flour, salt and baking powder. Then add the shortening or butter. Using a pastry cutter or 2 round bladed knives, combine everything until the mixture resembles breadcrumbs.
• Add the buttermilk to the flour mix and incorporate until all wet. You may need to add a little bit of additional milk, just to make the mix workable.
• Once the mixture turns into a dough, shape and gently pat the dough so it is of an even thickness of about 1 inch thick with your hands. Then using a round cutter, cut the biscuits.
• When you have cut the biscuits out, remove the heated skillet / baking tray from the oven and spray or brush with vegetable oil. Then place the biscuits on the pan / tray and return to oven. Bake for about 15 minutes or until lightly golden. Once ready, remove from the oven and brush the tops with melted butter and serve warm.

BIG, FLUFFY BUTTERMILK BISCUITS RECIPE - (4.2/5)

Steps:

• Measure the flour into a large mixing bowl, then place the bowl with the flour and the butter in the freezer for at least 15 minutes before making the biscuits. Meanwhile, prepare a floured work surface. Melt 2 tablespoons salted butter or margarine then set aside. Preheat the oven to 450°F. Place a black cast-iron skillet in the oven to preheat. (Skillet needs to be about 12-inches) Working quickly, cut the cold butter into the flour with a pastry cutter until butter is pea-size. Working in sections of the flour mixture, add a little buttermilk at a time and mix that section just until a soft dough forms. Continue mixing in sections until all the flour mixture has been incorporated, then lightly stir the sections together. Turn the dough out onto a floured surface; sprinkle top with flour and lightly pat into a 1-inch-thick circle. Using a 2 1/2 to 3-inches biscuit cutter, cut out 8 to 10 biscuits (leave them where they were cut.) Carefully remove the hot skillet from the oven and add the oil or shortening. Place the biscuits in the hot skillet with sides touching. Bake for 15 to 20 minutes, or until golden brown. Brush tops with melted butter and serve hot. NOTES: Instead of all butter in the biscuits, I used half stick (1/4-cup) salted butter and 1/4 cup Crisco vegetable shortening. I used lard in the biscuits in the skillet.

J.P.'S BIG DADDY BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
• Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
• Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

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.

FLUFFY BAKING POWDER BISCUITS

Steps:

• Preheat oven to 425 degrees. Grease two 8-inch cake pans.
• Put the flour, salt, baking powder, and sugar in a bowl.
• Cut in the shortening until mixture resembles coarse meal.
• Add the milk all at once and stir just until the dough forms a ball around the fork.
• Turn dough out onto a lightly floured board and knead 14 times.
• Pat until 1/2-inch thick.
• Cut into rounds with a 2-inch cookie cutter.
• Place, touching each other, in the cake pans and bake for 15-20 minutes.
• CRUSTY BISCUITS.
• Roll biscuits to 1/4-inch thick and place 1-inch apart in pan.
• Bake in a 450 degree oven for 12 minutes.
• Yields almost double the biscuits.
• BUTTERMILK BISCUITS.
• Use 2/3 cup buttermilk instead of sweet milk, 1/2 teaspoons baking soda and only 2 teaspoons baking powder.
• CHEESE BISCUITS.
• Add 1/2 cup grated sharp cheddar cheese to dry ingredients.
• DROP BISCUITS.
• Add additional 1/3 cup milk and use a baking sheet.

TALL AND FLUFFY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees.
• In a food processor process all dry ingredients.
• Add 4 tbs butter cubed and process for 10ea 1 second pulses.
• Place mix in a mixing bowl and stir in Buttermilk.
• Spray a 9" metal cake pan with non-stick spray.
• Spray 1/3 measuring cup with non-stick spray and use it to scoop out biscuit dough from mixing bowl.
• Place the dough in a shallow pan with the 1 cup flour and roll into balls and place into cake pan. do this until you get 8-9 dough balls.
• Brush with 2 TBS melted butter and bake until golden brown.