Easy Buttermilk Biscuits From Scratch Food Processor Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERMILK BISCUITS



Buttermilk Biscuits image

Keep this classic recipe for fluffy biscuits: You'll use it over and over.

Provided by Food Network Kitchen

Time 40m

Yield about 8 biscuits

Number Of Ingredients 7

2 cups all-purpose flour, plus more, for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon fine salt
7 tablespoons cold unsalted butter, sliced
3/4 cup buttermilk, plus more, for brushing

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.

BUTTERMILK BISCUITS - FOOD PROCESSOR



Buttermilk Biscuits - Food Processor image

These are so simple to make in the food processor. Using a food processor makes for a more tender biscuit, because you aren't handling the dough as much. A few pulses, and you have biscuit dough. You can make this recipe as you would any other scratch biscuit if you don't have a food processor. Enjoy! My photos

Provided by Cassie *

Categories     Biscuits

Time 20m

Number Of Ingredients 6

2 c unbleached all-purpose flour, plus more for dusting the board
1/4 tsp baking soda
1 Tbsp baking powder
1 tsp kosher salt
6 Tbsp unsalted butter, very cold
1 c buttermilk , maybe a little less

Steps:

  • 1. Preheat oven to 450°F. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  • 2. 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.
  • 3. 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.
  • 4. Gently pat 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.
  • 5. If you like soft sides, place the biscuits touching each other on a lightly greased cookie sheet. If you like crunchy sides, put them about 1 inch apart these will not rise as high as the biscuits put close together. I brushed the biscuits with milk, and cracked some fresh black pepper on top. Bake for 10 - 12 minutes ( do not over bake )
  • 6. Enjoy with sausage gravy, jam, honey or just a slather of butter.

EASY BUTTERMILK BISCUITS FROM SCRATCH (FOOD PROCESSOR)



Easy Buttermilk Biscuits from Scratch (Food Processor) image

Worry about over-mixing? No problem using my food processor method. These biscuits are light and fluffy. I hate to say anything is the 'best ever', but these are pretty close!!

Provided by Paula

Categories     bread     Breakfast     breakfast or side     Side Dish

Time 22m

Number Of Ingredients 3

⅓ cup cold butter (cut into pieces)
2 cups self-rising flour
¾ cup buttermilk

Steps:

  • Add flour and butter to a food processor. Pulse until combined and crumbly.
  • Add buttermilk and pulse until buttermilk is incorporated into the flour mixture. Do not over mix.
  • Pour out onto a lightly floured surface; Pat dough to ½-inch thickness and fold the dough over on itself. Repeat two more times. Cut into biscuits and place on a greased pan.
  • Bake at 425°F for 11 to 15 minutes or until golden.

Nutrition Facts : Calories 195 kcal, Carbohydrate 24 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 92 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GO-TO BUTTERMILK BISCUITS



Go-To Buttermilk Biscuits image

Every recipe box needs a simple go-to biscuit. These are light, buttery and ready in no time.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 16 biscuits

Number Of Ingredients 6

2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 tablespoons baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and frozen
1 cup buttermilk, plus more for brushing

Steps:

  • Preheat oven to 425 degrees F. Pulse the flour in a food processor with the baking powder, sugar and salt.
  • Add the butter and pulse until the butter is in pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.
  • Turn out on to a floured surface and pat into a thick 8-by-8 inch square. Cut into sixteen 2-inch square biscuits. Arrange on an ungreased baking sheet, brush with buttermilk and bake until golden, 12 to 15 minutes.

SOUTHERN BUTTERMILK BISCUITS



Southern Buttermilk Biscuits image

The recipe for these four-ingredient biscuits has been handed down for many generations. -Fran Thompson, Tarboro, North Carolina

Provided by Taste of Home

Time 30m

Yield 8 biscuits.

Number Of Ingredients 4

1/2 cup cold butter, cubed
2 cups self-rising flour
3/4 cup buttermilk
Melted butter

Steps:

  • In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

Nutrition Facts : Calories 222 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 508mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

QUICK FOOD PROCESSOR BISCUITS



Quick Food Processor Biscuits image

These light, tasty biscuits are very quick when made in the food processor, but you can also make them without it. I adapted this recipe from one I found on the back of a baking powder can.

Provided by Holly Short

Categories     Quick Breads

Time 17m

Yield 6-8 biscuits, 4 serving(s)

Number Of Ingredients 5

2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening (I use butter )
3/4 cup milk

Steps:

  • Preheat the oven to 475 degrees.
  • Put the flour, baking powder and salt in the food processor. Pulse several times to mix.
  • If your shortening is hard cut it up before dropping on the food processor. Pulse until shortening is in bits about the size of small peas.
  • Add milk and pulse until dough comes together.
  • Dump on to a floured board and knead for a minute or two.
  • Roll to 1/2 inch thick and cut dough with a floured biscuit cutter.
  • Brush the biscuits with melted butter before baking on a lightly greased cookie sheet for 12-15 minutes.

Nutrition Facts : Calories 409.1, Fat 19.4, SaturatedFat 5.4, Cholesterol 6.4, Sodium 541.3, Carbohydrate 50.5, Fiber 1.7, Sugar 0.2, Protein 8

SOUTHERN BUTTERMILK BISCUITS



Southern Buttermilk Biscuits image

These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.

Provided by P48422

Categories     Breads

Time 22m

Yield 10 biscuits

Number Of Ingredients 6

2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx)

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



Chef John's Buttermilk Biscuits image

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Biscuits

Time 35m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing

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.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g

More about "easy buttermilk biscuits from scratch food processor recipes"

BUTTERMILK BISCUITS FROM SCRATCH RECIPE - THE SPRUCE EATS
buttermilk-biscuits-from-scratch-recipe-the-spruce-eats image
2010-01-04 Preheat oven to 425 F. In a mixing bowl, whisk together the dry ingredients to thoroughly combine. Cut in the ice cold butter slices using a …
From thespruceeats.com
4.3/5 (26)
Total Time 55 mins
Category Side Dish, Bread
Calories 121 per serving


BUTTERMILK BISCUITS FROM THE FOOD PROCESSOR - TASTY …
buttermilk-biscuits-from-the-food-processor-tasty image
⅓ cups Shortening ¾ cups Buttermilk Preparation Preheat oven to 450 degrees. Put dry ingredients into food processor bowl, pulse to combine. Add shortening, pulse 3-4 times until mixture resembles course crumbs. Add buttermilk, pulse …
From tastykitchen.com


EASY BUTTERMILK BISCUITS - LIVE WELL BAKE OFTEN
easy-buttermilk-biscuits-live-well-bake-often image
2022-08-02 ¾ cup cold buttermilk plus more for the tops of the biscuits (180 ml) Instructions Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside. In a large mixing …
From livewellbakeoften.com


EASY PEASY BUTTERMILK BISCUITS | RENEE'S KITCHEN …
easy-peasy-buttermilk-biscuits-renees-kitchen image
2012-12-27 3/4- 1 cup COLD lowfat buttermilk skim milk for brushing on top of unbaked biscuits instructions: Preheat oven to 425 degrees F. Spray baking sheet with cooking spray. In food processor*, with blade attached, add in …
From reneeskitchenadventures.com


FLUFFY SOUTHERN BUTTERMILK BISCUITS
2019-03-20 Preheat the oven to 450°F and line a baking sheet with parchment paper. Sift together the dry ingredients in a large mixing bowl. Cube the butter or shortening then cut it …
From melissassouthernstylekitchen.com


RECIPE FOR BUTTERMILK BISCUITS FROM SCRATCH
1/4 tsp baking soda. 1 TBS baking powder (without aluminum) 1 tsp kosher or sea salt. 6 TBS unsalted butter, very cold. 3/4 cup buttermilk*, very cold. Preheat oven to 450 degrees; you …
From misshomemade.com


HOMEMADE BUTTERMILK BISCUITS - SALLY'S BAKING ADDICTION
2017-03-24 Instructions. Preheat oven to 425°F (218°C). Make the biscuits: Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse …
From sallysbakingaddiction.com


EASY BUTTERMILK BISCUITS RECIPE | TODAY'S CREATIVE IDEAS
How to make easy buttermilk biscuits! Preheat the oven to 425 degrees. Place 2 tablespoons of butter into a 12 to 15 inch cast iron skillet. Put The skillet in the oven until the butter is melted. …
From todayscreativeideas.com


BISCUITS FROM SCRATCH RECIPE (EASY & DELICIOUS) - BOOMHAVEN FARMS
2020-06-06 Step 2: Use a metal fork to cut the butter into the flour. To do this, use the fork to mix the flour into the butter until it forms pea-sized crumbs. Once combined, place the mixture …
From boomhavenfarms.com


BUTTERMILK BISCUITS - (FOR FOOD PROCESSOR) MAKES 12
Insert the chopping blade into the work bowl of the food processor. Add both flours, cream of tartar, and baking soda and process for 10 seconds. Add the sugar, salt and pepper and …
From cuisinart.com


BUTTERMILK BISCUITS FROM SCRATCH RECIPE WITH VIDEO
2022-05-16 Measure and sift out your flour,. 3/4 cup buttermilk* 3 tablespoons honey instructions preheat oven to 400° combine flour, baking powder, and salt in a large bowl. Grate …
From thecakeboutiquect.com


AIR FRYER BISCUITS FROM SCRATCH (EASY & DELICIOUS RECIPE …
2022-10-29 Lightly dust a flat surface with flour, and flatten dough to 1 1/2 inches thick. Using a wide mouth mason jar, or something of a similar size, punch out the biscuits. Re-knead and …
From msn.com


SWEET CORN BUTTERMILK BISCUITS RECIPE | EPICURIOUS
2022-11-10 Step 1. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a 13 × 18-inch half-sheet pan with parchment paper. Step 2
From epicurious.com


HOMEMADE BUTTERMILK BISCUITS : 7 STEPS - INSTRUCTABLES
Step 2: Mix Those Dry Ingredients With the Butter Add the cold butter to a large bowl. Add the flour, baking powder, baking soda, and salt to the bowl. NOTE: You can sift or whisk together …
From instructables.com


BUTTERMILK BISCUITS FROM SCRATCH {RECIPE} - EASY RECIPES
Preheat oven to 500ºF.. Lightly grease a baking pan or skillet with lard or butter. Fill a sifter with flour, about 4 cups. Sift flour into a large wide bowl.
From recipegoulash.cc


FOOL-PROOF BUTTERMILK BISCUITS FROM SCRATCH | FOODLOVE.COM
2020-09-02 Place the bowl of flour mixture in the freezer. Measure 1 cup of milk into a bowl and add the vinegar. Let it sit for 10 minutes. After the 10 minutes, remove the bowl from the …
From foodlove.com


EASY SOUTHERN BUTTERMILK BISCUITS RECIPE - MSN.COM
2022-11-06 Add buttermilk to the flour and pieces of butter and mix well with a spoon. The mixture will be “sticky.”. Sprinkle your work surface with flour and then place your dough on …
From msn.com


MASHED POTATO BISCUITS - PLAIN CHICKEN
2022-11-08 Using a box grater, grate half of a stick of butter. Place grated butter into the freezer to keep it super cold. In a large bowl, whisk together flour, salt, and baking powder. …
From plainchicken.com


Related Search