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.
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
BISCONES
This is part biscuit, part scone, and all delicious! Brush with milk before baking, if desired.
Provided by Hazel1014
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Combine flour, baking powder, sugar, and salt together in a bowl. Cut butter into flour mixture using a fork, your hands, or a pastry blender until mixture resembles coarse crumbs. Mix buttermilk into flour mixture until dough starts to stick together.
- Turn dough onto a floured work surface and shape into a 1/2-inch-thick circle. Cut dough into 4 wedges and then into 8 wedges using a sharp knife. Arrange wedges on the prepared baking sheet.
- Bake in the preheated oven until biscones are lightly browned, about 20 minutes.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 27.2 g, Cholesterol 23.8 mg, Fat 9.1 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 5.6 g, Sodium 475.2 mg, Sugar 2.8 g
BUTTERMILK BISCUITS
Make these classic buttermilk biscuits for a perfectly flaky, savory side dish or appetizer. Kids and adults alike will love these fluffy biscuits.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes about 3 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Line two baking sheets with Silpats or parchment paper.
- In a large bowl, sift together flour, baking powder, baking soda, and salt.
- Using a pastry cutter, two knives, or your fingertips, blend in 10 tablespoons chilled butter pieces until the mixture resembles coarse meal. Stir in buttermilk, and mix until dough holds together. Turn dough out onto a lightly floured surface, and knead briefly until smooth. Roll out the dough to a 1/2-inch thickness, and cut into rounds using a 2-inch biscuit cutter.
- Place biscuits on prepared baking sheet. Prick the tops with a fork, and brush with melted butter. Bake until just lightly golden, 12 to 15 minutes. Transfer biscuits to a wire rack to cool.
BEST-EVER BUTTERMILK BISCUITS
Nice, big, soft and tender biscuits. Can be used for biscuits and gravy, Chicken and biscuit or just jelly or butter.
Provided by Nikki Kate
Categories Breads
Time 10m
Yield 24 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 80.2, Fat 4.4, SaturatedFat 1.1, Cholesterol 0.3, Sodium 90.1, Carbohydrate 8.8, Fiber 0.3, Sugar 0.7, Protein 1.3
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
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.
MOM'S BUTTERMILK BISCUITS
These fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. -Vera Reid, Laramie, Wyoming
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake until golden brown, 10-15 minutes. Freeze option: Freeze cooled biscuits in a resealable freezer container. To use, heat in a preheated 350° oven 15-20 minutes.
Nutrition Facts : Calories 142 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 281mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
BACK IN THE DAY BUTTERMILK BISCONES
Shared by Jennifer Garner on her Facebook page
Provided by smithdat
Categories Bread
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Line 2 sheet pans with parchment paper Sift dry ingredients together into large mixing bowl. Add cold butter pieces to flour mixture. Cut in butter until crumbs are various size ranging from sandy to pea sized and some larger pieces of butter. Gently stir in add-ins if using. Gradually add buttermilk and stir gently until there are no patches of dry flour. If too dry, add a little more buttermilk. The dough should be moist and slightly sticky. Using a large ice cream scoop, drop balls of dough onto sheet pan, leaving about an inch in between each dough ball. You can use an egg wash to makes these golden brown or sprinkle with sugar if desired. Bake 20-25 minutes, turning the pans halfway through bake. Allow to cool 10 minutes.
Nutrition Facts : Calories 302 calories, Fat 1.29678419694266 g, Carbohydrate 62.0501965758384 g, Cholesterol 2.85833333489422 mg, Fiber 1.4405184007671 g, Protein 8.88554657530905 g, SaturatedFat 0.491869048315426 g, ServingSize 1 1 Serving (150g), Sodium 1239.28431636917 mg, Sugar 60.6096781750713 g, TransFat 0.251072318617656 g
BUTTERMILK SCONES
Steps:
- Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
- Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.
HARDEE'S BUTTERMILK BISCUITS
Make and share this Hardee's Buttermilk Biscuits recipe from Food.com.
Provided by Danny Beason
Categories Breads
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together but do not knead.
- Roll out to 1 inch thick.
- Cut and brush tops with additional buttermilk.
- Place on greased cookie sheet.
- Bake@ 400 degrees for 15 minutes.
Nutrition Facts : Calories 1076.4, Fat 48.6, SaturatedFat 12.5, Cholesterol 6.5, Sodium 2651.2, Carbohydrate 136.8, Fiber 4.5, Sugar 12.4, Protein 21.9
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