Carols Best Biscuits Recipes

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

Ingredients

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

BEST BISCUITS

Best Biscuits image

Rich buttermilk biscuits baking in the oven will bring back warm memories of your own mom's kitchen. These have a classic old-fashioned flavor that's stood the test of time. You can make them with little effort.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 6

Ingredients

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

Steps:

In a large bowl, combine the dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 131 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 265mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

FLAKY BUTTERMILK BISCUITS

Flaky Buttermilk Biscuits image

I'm gonna come out and say it because you're gonna think it: these taste like Popeye's biscuits. (At least the back-in-the-day Popeye's.) Why, thank you. They do. These are what biscuits should be. They're flaky, with layers so fine they melt in your mouth. There's just enough flour and leavening to rise them up, so the fat doesn't weigh them down into greasy pucks. And there's plenty of buttermilk to keep them moist. That makes the dough sticky, so work fast and handle the dough as lightly as possible. Featherlight biscuits will be your reward.

Provided by Carla Hall

Categories side-dish

Time 50m

Yield Makes about 15 (2-inch round) or 8 (2 1/2-inch round) biscuits

Number Of Ingredients 9

Ingredients

8 tablespoons (1 stick) cold unsalted butter, plus some softened butter for the pan
2 1/2 cups all-purpose flour, plus more for the dough
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups whole fat, cold, cultured buttermilk
2 tablespoons vegetable shortening
Nonstick cooking spray

Steps:

Brush softened butter on a sheet pan.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Set aside.
In a large glass measuring cup measure the buttermilk. Add the shortening. With an immersion blender on high, blend the shortening into the buttermilk until smooth.
Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated. Lightly pinch the butter pieces into the flour.
Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk/shortening mixture to the flour/butter mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the palms of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Pat the dough out again, sprinkle with a little flour, and fold it into thirds again. Turn the dough 90 degrees (this time folding in the open ends first.) Repeat one more time. Dough should no longer be sticky.
With a floured 2- or 2 1/2- inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
Preheat the oven to 450 degrees F. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.