Flaky Buttermilk Biscuits Recipes

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FLAKY BUTTERMILK BISCUITS



Flaky Buttermilk Biscuits image

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

4 cups Wheat flour, white, all-purpose, enriched, bleached
4 teaspoons baking powder
3 teaspoons white sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup cold salted butter, cubed
1 ½ cups buttermilk
2 tablespoons buttermilk

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

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

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.

EXTRA-FLAKY SOUTHERN BUTTERMILK BISCUITS



Extra-Flaky Southern Buttermilk Biscuits image

These biscuits are folded, creating a layered effect. These biscuits are well worth the effort--tender and very flaky. For best results, use White Lily all-purpose flour. It is ground from a special low-gluten soft wheat and is perfect for making biscuits.

Provided by SharleneW

Categories     Breads

Time 35m

Yield 15 serving(s)

Number Of Ingredients 9

4 1/2 cups white lily all-purpose flour
2 teaspoons cream of tartar
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cup margarine or 1/2 cup shortening, cut into pieces
1 3/4-2 cups cold buttermilk
1/2 cup unsalted butter, plus
1 tablespoon unsalted butter, softened to room temperature,cut into 1 tablespoon portions
1 tablespoon unsalted butter or 1 tablespoon margarine, melted,for brushing tops

Steps:

  • Preheat oven to 450° (500° if using a convection oven).
  • Line a large baking sheet with parchment paper.
  • In bowl, combine flour, cream of tartar, baking soda and salt.
  • Cut cold butter or shortening into dry ingredients with a pastry blender.
  • (Mixture will resemble coarse crumbs, with no large chunks of butter.) If butter gets very soft at this point, refrigerate mixture for 20 minutes.
  • Add 1 3/4 cups buttermilk, stirring just to moisten all ingredients.
  • Dough should be soft and moist; add remaining 1/4 cup as needed.
  • Turn dough out onto lightly floured work surface and knead gently about 10 times, or just untl dough holds together.
  • Roll or pat dough into a 14-by-10-inch rectangle.
  • With short side nearest you, spread top two-thirds of dough with 3 tablespoons soft butter, leaving bottom third, closest to you, unbuttered.
  • Fold dough into thirds (like you would fold a letter) by pulling bottom third up over center and then pulling top third over middle.
  • Turn dough so short side faces you.
  • Pat into a 9-by-12-inch rectangle.
  • In same manner, spread again with 3 tablespoons soft butter and fold letter style.
  • Turn once more in the same manner.
  • Pat into a 9-by-12-inch rectangle; spread with remaining 3 tablespoons soft butter and fold up.
  • Work quickly and gently so as not to overwork dough.
  • Pat dough into rectangle 3/4-inch thick on floured surface.
  • Cut into squares with a sharp chef's knife.
  • Place on pan, 1 inch apart.
  • Lightly brush tops with melted butter.
  • Bake in center of hot oven about 20 minutes (about 12 minutes in convection), until golden brown and firm.
  • Serve hot, warm or room temperature.

Nutrition Facts : Calories 271.1, Fat 14.4, SaturatedFat 9, Cholesterol 37.8, Sodium 433.2, Carbohydrate 30.2, Fiber 1, Sugar 1.5, Protein 5

FLAKY BUTTERMILK BISCUITS



Flaky Buttermilk Biscuits image

Use this recipe to make our Southern Fried Eggs over Buttermilk Biscuits with Sausage Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12

Number Of Ingredients 9

3 cups all-purpose flour, plus more for surface and cutter
1 cup cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
2 tablespoons plus 1 teaspoon granulated sugar
1 stick (1/2 cup) cold unsalted butter, cut into small pieces, plus 2 tablespoons melted butter for brushing
1/2 cup vegetable shortening,cut into small pieces and chilled
1 1/2 cups buttermilk

Steps:

  • Preheat oven to 400 degrees. Sift together flours, baking powder, baking soda, salt, and sugar. Repeat. Using a pastry cutter, cut in butter and shortening until mixture resembles coarse meal. Make a well in center, and add buttermilk. Stir until dough holds together.
  • Turn dough onto a generously floured surface. Fold dough over on itself 3 or 4 times. Pat to 1 inch thick. Cut out rounds with a floured 3-inch biscuit cutter. Place rounds 2 inches apart on a parchment-lined baking sheet. Gather scraps, and repeat. Brush tops with melted butter.
  • Bake until golden brown, 15 to 18 minutes. Serve warm, or let cool completely and store in an airtight container at room temperature for up to 3 days.

FLAKY BUTTERMILK BISCUITS



Flaky Buttermilk Biscuits image

To make theses biscuits into shortcakes, just split the biscuits, spoon on your favorite fruit (either sugared or plain), and dollop with whipped cream. Or just eat the biscuits for breakfast with butter. Classic and quick to bake; you can't go wrong.

Provided by Melissa Clark

Categories     quick, side dish

Time 30m

Yield 10 to 12 biscuits

Number Of Ingredients 7

230 grams (about 2 cups) all-purpose flour
50 grams (about 1/2 cup) cake flour
15 grams (about 1 tablespoon) baking powder
8 grams (about 2 teaspoons) sugar
6 grams (about 1 1/4 teaspoon) fine sea salt
9 tablespoons unsalted butter, chilled and cubed
1 cup buttermilk, chilled

Steps:

  • Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment.
  • In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold). Make a well in the center of the flour mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
  • Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits. Do not re-roll the scraps, but pat them together and cut into rounds. Transfer biscuits to the baking sheet.
  • Melt remaining 1 tablespoon butter. Brush butter lightly over the tops of biscuits. Bake until puffed and golden, about 15 to 20 minutes. Cool 5 minutes before serving.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 152 milligrams, Sugar 2 grams, TransFat 0 grams

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