FEATHER-LIGHT BISCUITS
I usually used a glass as a cutter so the biscuits are bigger than average size, and I always baked some extras to send home with the kids. They liked to split them and fill them with cheese or peanut butter and strawberry jam. -Eleanore Hill, Fresno, California
Provided by Taste of Home
Time 30m
Yield about 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the baking mix, sugar and yeast. Cut in shortening until mixture resembles coarse crumbs. Stir in enough warm water to form a soft and slightly sticky dough. Turn onto a floured surface; knead gently 3-4 times. , Roll dough to 3/4-in. thickness; cut with a 2-1/2-in. round biscuit cutter. Place on ungreased baking sheets. Brush tops with melted butter. Bake at 400° until lightly browned, 10-12 minutes.
Nutrition Facts : Calories 173 calories, Fat 9g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 397mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
BEST BUTTERMILK BISCUITS
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
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
CHEF JOHN'S BUTTERMILK BISCUITS
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
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
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
FEATHERWEIGHT BUTTERMILK BISCUITS
Make and share this Featherweight Buttermilk Biscuits recipe from Food.com.
Provided by Bev I Am
Categories Breads
Time 27m
Yield 12 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 450F degrees.
- Sift together first 6 ingredients into large bowl.
- Add butter and rub in with fingertips until mixture resembles coarse meal.
- Add buttermilk and stir until dough forms.
- Turn dough out onto floured surface; knead until smooth, about 8 turns.
- Roll out the dough to 1 inch thickness.
- Using 2 inch diameter biscuit cutter, cut out biscuits.
- Gather scraps and roll out to 1 inch thickness and cut out additional biscuits.
- Transfer biscuits to large ungreased baking sheet.
- Bake until golden, about 12 minutes.
- Serve warm.
Nutrition Facts : Calories 122.9, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.8, Sodium 226.9, Carbohydrate 18.5, Fiber 0.6, Sugar 1.8, Protein 2.7
LIGHT AS A FEATHER COATED BISCUIT
Steps:
- Preheat oven to 450 degrees. Put self-rising flour in a large bowl. Cut in shortening with a pastry blender or two knives until it is the size of grains of rice. Add buttermilk and toss gently with a fork until the mixture leaves the side of the bowl ? mixture should be very wet and sticky. Turn out onto a lightly floured surface and knead just until the mixture holds together. Divide dough into 12 equal pieces and round into a ball. Dip each biscuit into melted butter then into one of the desired coating mixtures below. Place in an ungreased 12 ? inch round pan. Once all of the biscuits are in the pan, press the tops slightly so that they spread and are just barely touching. If there is any coating left over, sprinkle it evenly on top. Bake in a preheated 450 degree oven for 10 to 12 minutes until golden brown.
- Cinnamon/Sugar Coating: In a small bowl combine 2 teaspoons cinnamon 1/3 cup granulated sugar and 1/3 cup unbleached flour.
- Herb Coating: In a small bowl combine 1/3 cup Parmesan cheese, ? cup finely chopped fresh basil, 2 tablespoons unbleached flour, and 1 teaspoon garlic powder.
- Spiciy Coating: In a small bowl combine 1/3 cup finely chopped Cheddar cheese and 3 tablespoons unbleached flour.
- One of the coatings listed below.
LIGHT AS A FEATHER COATED BISCUIT
Steps:
- Preheat oven to 450 degrees. Put self-rising flour in a large bowl. Cut in shortening with a pastry blender or two knives until it is the size of grains of rice. Add buttermilk and toss gently with a fork until the mixture leaves the side of the bowl - mixture should be very wet and sticky. Turn out onto a lightly floured surface and knead just until the mixture holds together. Divide dough into 12 equal pieces and round into a ball. Dip each biscuit into melted butter then into one of the desired coating mixtures below. Place in an ungreased 12 - inch round pan. Once all of the biscuits are in the pan, press the tops slightly so that they spread and are just barely touching. If there is any coating left over, sprinkle it evenly on top. Bake in a preheated 450 degree oven for 10 to 12 minutes until golden brown.
- Cinnamon/Sugar Coating: In a small bowl combine 2 teaspoons cinnamon 1/3 cup granulated sugar and 1/3 cup unbleached flour.
- Herb Coating: In a small bowl combine 1/3 cup Parmesan cheese, 1/4 cup finely chopped fresh basil, 2 tablespoons unbleached flour, and 1 teaspoon garlic powder.
- Spiciy Coating: In a small bowl combine 1/3 cup finely chopped Cheddar cheese and 3 tablespoons unbleached flour.
- One of the coatings listed below.
FLUFFY BUTTERMILK BISCUITS
These old-fashioned biscuits are made with buttermilk, so they're melt-in-your-mouth soft with a lovely fluffy golden top and lightly crisp bottom. And best of all, they are ready to enjoy warm from the oven in under 30 minutes.
Provided by Renae
Categories Breakfast Appetizer Side Dish Brunch Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375º F. Prepare the baking sheet by lining it with parchment paper or a Silpat liner. For biscuits with a crispier bottom, grease the baking sheet.
- In a large bowl, whisk together 2¾ cups of flour, sugar, baking powder, salt, and baking soda. Cut in butter or shortening, using a dough whisk or pastry cutter until it is the size of small peas. Make a well in the center of the flour mixture.
- In a small bowl, stir together the buttermilk and egg. Pour into the well of the flour mixture. Stir just until biscuit dough comes together, it will be sticky. Do not overmix.
- Add 1/4 cup of flour to a shallow bowl to dip the biscuit cutter into, then use that flour to lightly flour the countertop or wooden board. Place the biscuit dough on top of the flour. With floured hands, pat dough into a 1" thick flat rectangle or square.
- Dip the biscuit cutter into the flour, then press the biscuit cutter straight down and up (do not twist!). Place biscuits on the prepared baking sheet about 1" apart.
- Bake at 375ºF for 20-23 minutes, until lightly golden on top. Serve warm with butter and honey or jam, or with sausage gravy.
Nutrition Facts : ServingSize 1 biscuit, Calories 311 kcal, Carbohydrate 38 g, Protein 6 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 530 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 5 g
FEATHERWEIGHT BUTTERMILK BISCUITS
Categories Bread Dairy Side Bake Christmas Fourth of July Picnic Thanksgiving Kid-Friendly Kentucky Derby Winter Potluck Pastry Bon Appétit Small Plates
Yield Makes 12 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Sift first 6 ingredients into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough forms.
- Turn dough out onto floured surface; knead until smooth, about 8 turns. Roll out dough to 1-inch thickness. Using 2-inch-diameter biscuit cutter or cookie cutter, cut out biscuits. Gather scraps; roll out to 1-inch thickness and cut out additional biscuits.
- Transfer biscuits to large ungreased baking sheet. Bake until golden, about 12 minutes. Serve warm.
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