Buttermilk Biscuit 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

BUTTERMILK BISCUITS



Buttermilk Biscuits image

These soft and tender biscuits are made with cultured butter, which is made with cream that is cultured, or fermented, before it is churned. Cultured butter can be made at home, but it is becoming easier to find in supermarkets. It's worth seeking out. Any true butter fanatic should try it at least once.

Provided by Melissa Clark

Categories     breakfast, easy, quick, side dish

Time 30m

Yield 12 to 15 biscuits

Number Of Ingredients 10

335 grams all-purpose flour (2 2/3 cups)
75 grams cake flour (3/4 cup)
10 grams baking soda (2 teaspoons)
4 grams baking powder (1 teaspoon)
6 grams fine sea salt (2 teaspoons)
15 grams granulated sugar (1 1/2 tablespoons)
2 sticks salted, cultured butter, chilled and cubed (1 cup)
1 1/2 cups buttermilk, chilled
1 large egg
1 tablespoon milk

Steps:

  • Heat oven to 425 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together flours, baking powder, baking soda, salt and sugar.
  • Using a pastry cutter or fork, quickly cut butter into flour mixture until it forms pea-size crumbs and is uniformly mixed. (For flaky biscuits, you want the butter to remain cold.) Make a well in center of mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
  • Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Do not twist the cutter; doing so prevents proper rising. To prevent sticking, dip the cutter lightly in flour between biscuits. Also, do not reroll scraps, but pat them together and cut into rounds. Transfer biscuits to baking sheet.
  • Whisk egg and milk together with a fork. Generously brush egg wash on top of each biscuit. Bake until brown, 15 minutes. Serve hot.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 273 milligrams, Sugar 3 grams, TransFat 1 gram

HOMEMADE BUTTERMILK BISCUITS



Homemade Buttermilk Biscuits image

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

4 cups all-purpose flour, plus more for work surface
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cut into pieces
2 cups buttermilk

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.

BUTTERMILK BISCUITS



Buttermilk Biscuits image

"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

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cold shortening
3/4 cup buttermilk

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.

BUTTERMILK BISCUITS



Buttermilk Biscuits image

This mouthwatering buttermilk biscuit recipe comes from "Martha Stewart's Baking Handbook."

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 dozen

Number Of Ingredients 7

4 cups all-purpose flour, plus more for dusting
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1 3/4 cups buttermilk, plus more for brushing

Steps:

  • Preheat oven to 375 degrees. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few large clumps remaining.
  • Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky; do not overmix.
  • Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.)
  • Place the biscuits about 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops of biscuits with buttermilk. Bake, rotating sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer biscuits to a wire rack to cool.

SOUTHERN BUTTERMILK BISCUITS



Southern Buttermilk Biscuits image

These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.

Provided by P48422

Categories     Breads

Time 22m

Yield 10 biscuits

Number Of Ingredients 6

2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx)

Steps:

  • Preheat your oven to 450°F.
  • Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  • Cut the butter into chunks and cut into the flour until it resembles course meal.
  • If using a food processor, just pulse a few times until this consistency is achieved.
  • Add the buttermilk and mix JUST until combined.
  • If it appears on the dry side, add a bit more buttermilk. It should be very wet.
  • Turn the dough out onto a floured board.
  • Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
  • Use a round cutter to cut into rounds.
  • You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
  • Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
  • If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  • Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
  • Do not overbake.
  • Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
  • The dough must be handled as little as possible or you will have tough biscuits.
  • I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
  • You also must pat the dough out with your hands, lightly.
  • Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
  • Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
  • 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

"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot's Diner, a cozy place that serves wonderful breakfasts," writes Kimberly McClain of Harris, Iowa. "The biscuit that came with my meal was baked to perfection. I would drive all the way to Colorado just to go to Dot's again." This classic recipe produces biscuits with a lovely light texture.

Categories     Bread     Milk/Cream     Breakfast     Brunch     Bake     Vegetarian     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 7

3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk

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.

OUR FAVORITE BUTTERMILK BISCUIT



Our Favorite Buttermilk Biscuit image

However you make them, you'll be rewarded with layer upon buttery layer of biscuit perfection.

Provided by Southern Living Editors

Time 50m

Yield Makes 12 to 14 biscuits

Number Of Ingredients 5

½ cup unsalted butter (1 stick), frozen
2 ½ cups self-rising flour
1 cup chilled buttermilk
Parchment paper
2 tablespoons butter, melted

Steps:

  • Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
  • Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
  • Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
  • Roll dough to ½-inch thickness. Cut with a 2 ½-inch floured round cutter, reshaping scraps and flouring as needed.
  • Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.

BUTTERMILK BISCUITS



Buttermilk Biscuits image

Provided by Guy Fieri

Time 56m

Yield 9 biscuits

Number Of Ingredients 8

1/2 cup unsalted butter, cold, plus 1 tablespoon
1 1/2 cups cake flour
3/4 cups all-purpose flour, divided, plus more for work surface
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons sea salt, divided
2 tablespoons shortening, cold
1 cup buttermilk

Steps:

  • Cut 1/2 cup of the butter into 1/2-inch pieces and refrigerate it along with the shortening. In the bowl of a food processor, fitted with the steel blade, pulse together the cake flour, 3/4 cup of the all-purpose flour, baking powder, baking soda and 1 teaspoon salt. Add the butter and shortening and pulse to combine, until small crumbles are present. 6 to 8 times, or Add the buttermilk and pulse until a dough ball forms, about 5 to 6 times.
  • Dust a dry work surface with flour and have the remaining 1 cup ready for kneading. Turn the dough out onto the floured work surface. With floured hands, gently press the dough out into an 11 by 8-inch rectangle, about 1/4 to 1/2-inch thick, dust lightly with flour and gently fold it over in thirds, like a letter. Roll or press out to a 6 by 6-inch rectangle again about 2 inches thick. Cut the dough into 9 squares (2 by 2 inches each) with a pizza cutter. Transfer the biscuits to a silicone mat or parchment paper lined baking sheet about 1/2-inch apart. Cover loosely with plastic wrap and let them rest at room temperature for 15 minutes.
  • Preheat oven to 500 degrees F. Melt the remaining tablespoon butter and brush tops with melted butter, then sprinkle with the remaining 1/4 teaspoon of sea salt.
  • Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F. Bake for 12 to 16 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few 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.

SOUTHERN BUTTERMILK BISCUITS



Southern Buttermilk Biscuits image

The recipe for these four-ingredient biscuits has been handed down for many generations. -Fran Thompson, Tarboro, North Carolina

Provided by Taste of Home

Time 30m

Yield 8 biscuits.

Number Of Ingredients 4

1/2 cup cold butter, cubed
2 cups self-rising flour
3/4 cup buttermilk
Melted butter

Steps:

  • In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

Nutrition Facts : Calories 222 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 508mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

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2022-05-03 Instructions. 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 …
From blessthismessplease.com


EASY BUTTERMILK BISCUITS - SOUTHERN BITE
2019-11-13 Get the latest recipes delivered right to your inbox and get my Breakfast Bites E-Book - all for FREE! Easy Buttermilk Biscuits . November 13, 2019. Jump to Recipe. Making perfect, mile-high, tender, flaky biscuits is an art for sure. But it doesn’t have to be super complicated. I’ve been making biscuits for something like 30 years, so I’ve picked up a few …
From southernbite.com


FLAKY GOLDEN BROWN BUTTERMILK BISCUITS - BAKER BY NATURE
2022-04-06 I have dozens of buttermilk biscuit recipes and have been looking for the best and final. This is IT!. and the honey butter glaze really puts it over the top. Super light and delicate. I also made the Buttermilk pancakes today and so BakerbyNature is 2 for 2- …
From bakerbynature.com


THIS MONTH'S RECIPES | ANNA OLSON
Preheat the oven to 400oF (200oC) and line 2 baking trays with parchment paper. In 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.
From annaolson.ca


EASY BUTTERMILK BISCUITS {JUST 4 INGREDIENTS!} | LIL' LUNA
2020-03-20 Stir in buttermilk just until moistened. Turn onto a lightly floured surface and knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 425° until golden brown, 10-12 minutes. Brush tops with melted butter. Serve warm.
From lilluna.com


HOMEMADE BUTTERMILK BISCUITS - SALLY'S BAKING ADDICTION
2017-03-24 Instructions. 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 until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor.
From sallysbakingaddiction.com


I TRIED FOUR POPULAR BISCUIT RECIPES — HERE'S THE BEST | KITCHN
2020-09-30 3. The Soft and Buttery Popeye’s Dupe: Carla Hall’s Flaky Buttermilk Biscuits. Overall rating : 8/10. Get the recipe: Flaky Buttermilk Biscuits from Carla Hall. Read more: The Surprising Ingredient That Makes Carla Hall’s Buttermilk Biscuits So Irresistible.
From thekitchn.com


BISQUICK BUTTERMILK BISCUITS RECIPES
2022-05-04 Use a fork or pastry cutter to cut the butter and shortening into the Bisquick mixture untilit becomes crumbly. Make a well in the center of the bowl. In a separate mixing bowl, combine one cup of cold buttermilk and one-quarter of a cup ofheavy cream. Mix until well combined. Add the wet ingredients to the center of the well.
From bisquick-recipes.com


HOMEMADE BUTTERMILK BISCUITS - ERREN'S KITCHEN
2021-11-22 The biscuits will cling to each other and rise up together rather than spread and flatten. Whisk together the egg and water for the egg wash. Brush the tops with the egg wash, and bake for 15 to 20 minutes. You want them to be golden brown on the bottom and lightly browned on top. Serve warm.
From errenskitchen.com


EASY BUTTERMILK BISCUITS - COMPLETELY DELICIOUS
2019-09-12 Preheat oven to 400 degrees. Line a sheet pan with parchment paper. In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add 3/4 cup buttermilk and stir until the dough starts to come together.
From completelydelicious.com


SOUTHERN-STYLE BUTTERMILK BISCUITS - ONCE UPON A CHEF
2020-11-05 Instructions. 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.
From onceuponachef.com


HOMESTYLE BUTTERMILK BISCUITS - THE BAKERMAMA
2021-08-18 How to Make Homestyle Buttermilk Biscuits. First, preheat the oven to 450°F. Then in a large bowl, whisk together the flour, sugar, baking powder and kosher salt. Cut in the butter with a pastry blender or two knives in opposite directions. Add the buttermilk and stir with a wooden spoon or your hands until well combined.
From thebakermama.com


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