Country Buttermilk Biscuits Recipes

SOUTHERN BUTTERMILK BISCUITS

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.

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.

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.

HOMEMADE BUTTERMILK BISCUITS

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

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.

SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425°F. Line a sheet tray with parchment paper.
• Grate 8 tablespoons of the butter or dice it very small and place it in the freezer for 15 minutes. Add the buttermilk to the freezer during this time as well.
• In a large bowl stir together the flour, baking powder, sugar, salt, and baking soda. Add the butter.
• Cut it in with a pastry cutter or you can use two forks. The mixture should appear crumbly with no larger than pea-sized pieces of butter.
• Pour in ¾ cup of buttermilk (if any of the buttermilk started to freeze, just break it up with a fork). Stir until combined, mixture will be crumbly, with some of the flour not fully mixing in.
• Lightly dust a clean work surface with more flour. Pour out the dough mixture and work it with your hands to form a ball.
• Roll the dough out into ½ inch thick rectangle.
• Fold ⅓ of one side over the center. Fold the other ⅓ on top. Roll it out into a ½ inch rectangle again and fold the same way. Repeat 1 more time.
• Do the tri-fold one last time but this time roll out the dough into a 1-inch thickness.
• Using a 2 ½ inch biscuit cutter, cut out the biscuits. DO NOT TWIST THE BISCUIT CUTTER. Place the biscuits slightly touching onto the parchment-lined sheet tray.
• Roll the scraps back into a ball and roll it out again to cut more biscuits. Keep doing this until you have 8 biscuits.
• Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk. Bake for 13-15 minutes until puffed up and the tops are golden brown.
• While the biscuits are cooking, melt the remaining 2 tablespoons of butter.
• Immediately brush the tops of the biscuits with the melted butter. Let cool slightly and serve.

COUNTRY BISCUITS

Steps:

• Preheat oven to 425 degrees. In large bowl, whisk together dry ingredients. Gently cut in butter then add yogurt. Mix with hands without overworking dough. Dough should be slightly sticky. Pour onto lightly floured counter and roll to 1-inch thickness. Cut out 2-inch rounds and place on unlined non-stick baking tray. Refrigerate for at least 30 minutes. Brush tops with heavy cream and bake 10 to 12 minutes.

SADIE'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk together flour, salt, baking soda, cream of tartar, and baking powder. Cut lard into flour mixture using a pastry blender until crumbly; stir in buttermilk. Turn mixture onto a floured surface and knead just a few times to form a moist dough.
• Roll dough out 1-inch thick; cut biscuits with a cookie cutter or round glass. Place biscuits on an ungreased baking sheet.
• Bake in the preheated oven until tops are golden, about 12 minutes.

COUNTRY SAUSAGE GRAVY AND BUTTERMILK BISCUITS

Steps:

• Before you get started, get your biscuit's on a pan following the pkg. directions.
• While your sausage if frying up, put your biscuits in the oven, by time your done make this, your biscuits will be done, and nice and hot.
• In a large frying pan, brown your sausage and break it up with a snake potato masher or fork.
• Once it is nicely browned, pull sausage to the sides of the pan so that the drippings drain into the middle.
• Spoon a 1/2 cup of the flour into the drippings and mix good till it's nice and brown, add a little more flour if need be.
• Once you have the flour browned, start folding in the sausage.
• Mix 2 cups water with 1 cup milk and stir together.
• Start slowly pouring the milk and water mix into the the sausage mixture,.
• Only pour what you need to get a nice consistency.
• (Tip): if you need to add more flour after the milk and water have been added, you need to add the flour to a little cool water, stir till smooth, then add that to your sausage mixture, otherwise like any other gravy, you will get flour lumps.
• Use your judgement on adding more milk or water to your taste.
• * Don't forget: heat of flame must be at least Medium High heat so that the flour will expand and smooth out.
• Once you get it to how you like it, turn your heat down, you don't want to burn your gravy. AND -- the gravy will thicken as it sits, so don't make it too thick.
• Add salt and pepper and a teaspoons of sage. (the sage is to your taste also, but we've been using it since I was born., and it just makes it wonderful. If you like Bob Evans sausage gravy, you love this even more).
• Pour over freshly baked buttermilk biscuits -- or your own.
• ( but if your making your own, make them first before you even think of making this gravy).
• Enjoy!