Buttermilk Biscuits Arm And Hammer Recipes

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.

BEST BUTTERMILK BISCUITS

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.

KILLER BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F. Butter an 8 or 9-inch cake pan.
• Place the dry ingredients in a mixing bowl and with a paddle attachment mix in the shortening until pea sized pieces remain. With a wooden spoon stir in the cream, milk, and buttermilk and let sit 2 minutes. The dough should be very wet and look like cottage cheese.
• Place the 1 cup of flour on a sheet pan with a wall and flour your hands. Using a small or medium ice cream scoop, dip into the batter and place scoops of batter onto the flour until the pan is full. Carefully toss the scoops of batter in the flour. Carefully lift the coated pieces of batter out and place around the edge of the buttered cake pan, packing them tightly, then place some in the center of the pan.
• Bake in the center of the oven for 15 to 20 minutes. As you take them from the oven brush them with melted butter and serve them hot with butter and jam.
• Notes about the recipe: I've tried a lot of biscuit recipes and love my whipped cream biscuits recipe but this is even better and it's easy and fun to do with kids. It's a version of a recipe I learned from Shirley Corriher but I like mine a little less sweet and not quite as rich as hers. All you need is an ice cream scoop for shaping. And use Lily White Flour if you can get it. I keep a bag in my pantry in a zip lock bag that Shirley gave me.

TEST KITCHEN'S FAVORITE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl.
• Slowly drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
• To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with butter and jam.

HAM AND CHEESE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, baking powder, salt, baking soda, and garlic powder in a bowl. Whisk to combine.
• Dice the cold butter up into chunks, and cut it into the dry mixture with your fingers, a fork, or a pastry cutter, until the mixture resembles coarse sand, and butter is well blended in. Stir in cheese and ham, gently stirring to evenly coat all the cheese and ham pieces with the flour mixture.
• Use a fork and stir in 1 cup buttermilk. If the mixture is still dry, add a little more liquid at a time until the dough just comes together (it should be a little bit sticky, but not "wet").
• Shape dough into a ball by hand, handling the dough gently. Then pat the dough out on a lightly floured surface to 1/2- to 3/4-inch thickness. Use a small biscuit cutter to cut 12 to 15 biscuits out, and arrange them on a baking sheet with sides just barely touching.
• Bake in the preheated oven until just golden brown around the edges/tops/bottoms and cooked through in the center, 12 to 15 minutes.
• Cool briefly on the baking sheet before moving to a platter or cooling rack. Best served warm!

SMALL-BATCH BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Toss butter into flour mixture to evenly coat, then work between your fingers to incorporate butter into mixture.
• Drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten into a 5-by-7-inch rectangle, about 3/4 inch thick. Fold dough in half, turn 90 degrees, and fold again.
• Press dough into a 5-inch square, about 1 inch thick. Use a serrated knife to cut into 4 equal biscuits and separate, so there are a few inches between formed biscuits. Brush tops with buttermilk.
• Bake until biscuits are puffed and golden and hollow-sounding when tapped on bottoms, 16 to 20 minutes. Transfer to a basket lined with a clean kitchen towel to keep warm. Serve with honey and salted butter.

OLD-FASHIONED BUTTERMILK BISCUITS

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.

SMALL-BATCH BUTTERMILK BISCUITS

Steps:

• In a medium bowl, whisk the flour, baking powder and salt to combine. Add the cold cubed butter, and toss until each cube is well coated with flour. Using your hands or a pastry cutter, cut the butter into the flour until the mixture resembles a coarse meal.
• Make a well in the center of the bowl, and pour in the buttermilk. Use your hands or a silicone spatula to mix the ingredients together until they form a homogenous dough. (It will look quite shaggy.) If the dough is not coming together, add more buttermilk by tablespoons.
• Wrap the dough in plastic wrap and refrigerate for 30 minutes. Toward the end of chilling, heat the oven to 400 degrees.
• Butter a 9-inch square baking pan, a 9-inch round cake pan, an oven-safe skillet or a baking sheet.
• On a lightly floured surface and using floured hands, pat the dough into a rectangle 1/2-inch thick. Fold the dough in quarters. Using floured hands, pat the dough out again to a square about 1 1/4-inch thick.
• Cut the square of biscuit dough into four even pieces. Transfer the biscuits to the prepared pan in a cluster, with about 1/2 inch of space between each biscuit.
• In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over the surface of the biscuits, and bake until deeply golden brown on top, 25 to 30 minutes. Cool at least 10 minutes before carefully separating and serving.