Buttermilk Biscuits Iii Recipes

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.

BUTTERMILK BISCUITS

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.

3-INGREDIENT BUTTERMILK BISCUITS

Steps:

• Preheat oven to 475°F. Line a baking sheet with parchment paper; set aside.
• Place flour in a large mixing bowl. Using the larger holes on a box grater, grate the stick of butter into the flour. Use your fingers to coat all of the butter with flour, and then work the butter into the flour with your finger tips for about 2 minutes. Chill in the freezer for 10 minutes.
• Make a well in the center of the flour mixture. Add the buttermilk, and stir with a wooden spoon (or with your hands) just until a shaggy dough comes together.
• Turn the dough onto a well-floured work surface. Fold the dough over onto itself 6-8 times, just until it comes together. Pat the dough into a rectangle that's about ¾ inch thick.
• Use a 2 ½ -inch round biscuit cutter to punch out the biscuits (do not twist the cutter). Arrange the biscuits on the parchment-lined baking sheet with sides touching. Re-roll the scraps and cut out additional biscuits until all of the dough is used.
• If time allows, place the biscuits back in the freezer for 10-15 minutes to chill again before baking.
• Bake for 11-15 minutes, or until golden brown. Brush the hot biscuits with the melted butter. Serve warm.

BUTTERMILK BISCUITS III

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• In a large bowl, stir together flour, sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in 2 cups buttermilk, mixing just enough for dough to come together.
• Roll dough out until 1 inch thick. Cut into rounds with a biscuit cutter. Place biscuits on prepared baking pan. Brush biscuits with 2 tablespoons buttermilk.
• Bake in preheated oven for 15 minutes, until golden.

FAVORITE BUTTERMILK BISCUITS

Steps:

• Heat oven to 450 degrees. Combine dry ingredients. Measure oil and buttermilk in measuring cup and pour all at once into flour mix. Combine until blended and knead on wax paper. Pat out dough to approximately 1/4-1/2 inch thick. Cut with biscuit cutter until all dough is used. Place on ungreased baking pan and bake 10-12 minute.

3 INGREDIENT BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. Lightly grease a heavy bottom baking sheet with canola oil.
• Combine your dry ingredients in a large mixing bowl.
• Cut the fat into the flour with your fingers or a pastry cutter until it resembles course meal and there are no pieces of fat bigger than a pea.
• Stir in the buttermilk until just combined.
• Let this sit out to proof for 20 minutes.
• Turn the dough out onto a well floured work surface and sprinkle the top lightly with flour.
• Form dough into a rectangle with the narrow side facing you, about 1 inch thick.
• Fold the dough in half, folding the far side of the dough toward you.
• Turn the dough clockwise, gently pat back out in a rectangle and repeat this three more times, careful not to pat out the air pockets created by the folding, as these are essential to a light, tall, flaky biscuit.
• After the forth fold, shape your dough into a nice circle and make sure your work surface has enough flour to roll the dough out.
• Using a rolling pin gently "bounce" your dough out from the middle until about 2 inches thick, sheen with a little flour, just to smooth dough, and continue to roll out until 3/4 inch thick.
• Using a floured biscuit cutter of your choice, cut the biscuits out starting from the sides.
• Do not twist your biscuit cutter as this will seal the sides of the biscuits and prevent rising.
• Gently place biscuits onto your greased sheet pan.
• Let proof again once cut for another 20 minutes.
• Depending on the size of your biscuits bake for 8-12 minutes.
• Check them often the first time, baking until just golden.
• If your biscuits are done on the outside and doughy on the inside, your oven is too hot.
• Brush tops with butter if desired.
• *Cool biscuits completely before storing in an air tight container. To reheat biscuits, lightly wet tops and microwave or put in the oven. Reheating in the oven will make them dryer.