THE BEST FLAKY BUTTERMILK BISCUITS
We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again 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.
LIGHT AND FLAKY BISCUITS
Flaky and light biscuits. Perfect addition to homemade soup.
Provided by Mindy Foster
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Whisk milk and egg together.
- Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine.
- Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits.
- Bake in the preheated oven until golden brown, about 12 minutes.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 23.7 g, Cholesterol 14.7 mg, Fat 10.6 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 406.7 mg, Sugar 2.8 g
FLAKY BUTTERMILK BISCUITS
The best buttery and flaky buttermilk biscuits you'll ever have.
Provided by Brendan Biernacki
Categories Bread Quick Bread Recipes Biscuits
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, baking powder, sugar, baking soda, and salt together in a large bowl. Cut butter in with a pastry blender or 2 knives until it resembles bread crumbs. Gently stir in 1 1/2 cups buttermilk.
- Put biscuit dough onto a floured surface and sprinkle a bit of extra flour on top. Cut out 16 biscuits with a biscuit or cookie cutter and place on the prepared baking sheet. Brush tops with remaining buttermilk.
- Bake in the preheated oven until golden brown on top, about 10 minutes.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 26.1 g, Cholesterol 31.5 mg, Fat 12 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 7.5 g, Sodium 381.7 mg, Sugar 2.1 g
ULTIMATE FLAKY BUTTERMILK BISCUITS RECIPE - (3.7/5)
Provided by DreiFromBK
Number Of Ingredients 7
Steps:
- We prefer King Arthur all-purpose flour for this recipe, but other brands will work. Use sticks of butter. In hot or humid environments, chill the flour mixture, grater, and work bowls before use. The dough will start out very crumbly and dry in pockets but will be smooth by the end of the folding process; do not be tempted to add extra buttermilk. Flour the counter and the top of the dough as needed to prevent sticking, but be careful not to incorporate large pockets of flour into the dough when folding. 1. Line rimmed baking sheet with parchment paper and set aside. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Coat sticks of butter in flour mixture, then grate 7 tablespoons from each stick on large holes of box grater directly into flour mixture. Toss gently to combine. Set aside remaining 2 tablespoons butter. 2. Add buttermilk to flour mixture and fold with spatula until just combined (dough will look dry). Transfer dough to liberally floured counter. Dust surface of dough with flour; using your floured hands, press dough into rough 7-inch square. 3. Roll dough into 12 by 9-inch rectangle with short side parallel to edge of counter. Starting at bottom of dough, fold into thirds like business letter, using bench scraper or metal spatula to release dough from counter. Press top of dough firmly to seal folds. Turn dough 90 degrees clockwise. Repeat rolling into 12 by 9-inch rectangle, folding into thirds, and turning clockwise 4 more times, for total of 5 sets of folds. After last set of folds, roll dough into 8 1/2-inch square about 1 inch thick. Transfer dough to prepared sheet, cover with plastic wrap, and refrigerate for 30 minutes. Adjust oven rack to upper-middle position and heat oven to 400 degrees. 4. Transfer dough to lightly floured cutting board. Using sharp, floured chef's knife, trim 1/4 inch of dough from each side of square and discard. Cut remaining dough into 9 squares, flouring knife after each cut. Arrange biscuits at least 1 inch apart on sheet. Melt reserved butter; brush tops of biscuits with melted butter. 5. Bake until tops are golden brown, 22 to 25 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 15 minutes before serving.
COOKING LIGHT'S FLAKY BUTTERMILK BISCUITS
Even though we may be on a diet, my family couldn't stand the thought of giving up biscuits. I have been looking for good homemade biscuits that were a little lighter. I don't know if these qualify as lighter or not, but they are good. CALORIES 131 (32% from fat); FAT 4.7g (sat 2.9g, mono 0.9g, poly 0.2g); PROTEIN 4.2g; CARB 18.5g; FIBER 0.5g; CHOL 13mg; IRON 0.9mg; SODIUM 239mg; CALC 98mg WW points 3.
Provided by Erindipity
Categories Breads
Time 32m
Yield 14 Biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 400°.
- Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
- Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times.
- Roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour.
- Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
- Reroll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour.
- Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
- Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
- Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
- Bake at 400° for 12 minutes or until golden.
- Remove from pan; cool 2 minutes on wire racks. Serve warm.
Nutrition Facts : Calories 117.3, Fat 4.3, SaturatedFat 2.6, Cholesterol 10.9, Sodium 184.7, Carbohydrate 17.9, Fiber 0.5, Sugar 3.8, Protein 1.9
FLAKY BUTTERMILK BISCUITS
Make and share this Flaky Buttermilk Biscuits recipe from Food.com.
Provided by daisygrl64
Categories Breads
Time 24m
Yield 8 biscuits
Number Of Ingredients 5
Steps:
- heat oven to 425*F.
- in large bowl combine flour, baking powder and salt. cut in shortening until crumbly.
- stir in buttermilk just until moistened.
- turn dough onto lightly floured surface; knead until smooth.
- roll out dough to 3/4" thickness.
- cut into 8 (2") biscuits, place 1" apart on cookie sheet.
- bake for 10 to 14 minutes or until lightly browned.
Nutrition Facts : Calories 275.2, Fat 17.6, SaturatedFat 4.5, Cholesterol 0.9, Sodium 351.6, Carbohydrate 25.5, Fiber 0.8, Sugar 1.2, Protein 4
FLAKY BUTTERMILK BISCUITS
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
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.
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FLAKY BUTTERMILK BISCUITS RECIPE | MYRECIPES
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4.5/5 (52)Calories 121 per serving
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
- Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
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