FLAKY BUTTERMILK BISCUITS
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
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
HOMEMADE BUTTERMILK BISCUITS
Talk, flaky, melt in your mouth buttermilk biscuits - completely homemade, deceptively simple and delicious!
Provided by Richa
Categories Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 425F/220C. Line a baking sheet and set aside.
- In a bowl, whisk together flour, baking powder, baking soda and salt. Cut the butter into the flour mixture with a pastry cutter or a fork till it resembles coarse crumbs.
- Add the buttermilk and use a spatula to combine till a rough dough forms.
- Turn the dough out on a floured work bench and pat it into a rectangle. Fold the rectangle into thirds.
- Give it a half turn, pat it back into a rectangle, fold it into thirds and repeat this once more.
- Roll the dough out into 1/2 inch thickness. Cut 10-12 biscuits. While cutting the biscuits, don't rotate the cookie cutter.
- Transfer the biscuits onto the lined baking sheet. Brush with buttermilk and bake for 15 minutes till the top is golden brown. Serve warm.
Nutrition Facts : Calories 169 kcal, Carbohydrate 20 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 303 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
FLAKY BUTTERMILK BISCUITS
These biscuits are the perfect balance of buttery, sweet, and savory, resulting in a golden, fluffy addition to any meal. The true mark of perfect biscuits is the many layers, which involves multiple rounds of rolling and folding. When you taste these biscuits, you'll agree they're worth the effort.
Provided by Nancy Silverton
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Chill all the ingredients (except for the buttermilk) and all the equipment in the freezer, including the blade and bowl of the food processor. Combine the flour, baking powder, baking soda, kosher salt, and butter in the bowl of the food processor. Pulse the mixture until it is the texture of fine meal.
- Transfer the flour mixture to a large mixing bowl. Make a well in the center, pour the buttermilk into the well, and mix by hand until the dough comes together.
- Turn the dough onto a clean work surface, dust with flour, and roll it into a ½-inch thick rectangle, applying even pressure and squaring off the edges. Laminate the dough by folding it into thirds, like a letter, and dust with flour; then roll the dough into a ½-inch thick rectangle again. Repeat this procedure a total of seven times, dusting with flour as necessary.
- Use the dough scraper to cut the dough into 2x2-inch squares; discard the excess dough. Place the cut biscuits on a baking sheet close together, with about ¼-inch or less between them, so they'll touch gently when they bake. Chill the cut biscuits for an hour.
- Preheat the oven to 425 degrees F. Brush the tops of the biscuits with melted butter and sprinkle them with the sea salt. Bake the biscuits until they are golden brown, about 20 minutes. Remove them from the oven and serve warm.
FLAKY BUTTERMILK BISCUITS
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
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
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
FLAKY BUTTERY BISCUITS
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 small biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Butter or line a baking sheet.
- In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
- For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
EXTRA-FLAKY SOUTHERN BUTTERMILK BISCUITS
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
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
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
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.
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HOMEMADE FLAKY BISCUITS RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.8/5 (5)Total Time 50 minsCategory Breakfast, SnackCalories 324 per serving
- Preheat the oven to 425 degrees F.In a large bowl combine flour, kosher salt, sugar, and baking powder.Cut the butter into chunks.
HOMEMADE BUTTERMILK BISCUITS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (335)Category Bread
- Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
- Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.
- Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
FLAKY BUTTERMILK BISCUITS - TORI AVEY
From toriavey.com
5/5 (3)Total Time 1 hr 5 minsCategory Side DishCalories 165 per serving
- In a large bowl combine the flour, baking powder, sugar, and salt. Whisk until the mixture is well combined.
- With your fingers, rub the butter into the flour mixture until half the butter has been thoroughly combined and the other half is in small and medium sized pieces – roughly pea to hazelnut sized.
- Add the buttermilk and mix with a spatula until the dry ingredients are just moistened. Add additional buttermilk a tablespoon at a time if the mixture seems too dry.
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FLAKY BISCUITS {A FARMHOUSE FAVORITE!} - THE SEASONED MOM
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GRANDMA'S FLAKY BUTTERMILK BISCUITS - COOKING MANIAC
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FLAKY BUTTERMILK BISCUITS RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.7/5 (27)Calories 144 per servingCategory Main Course, Side Dish
- Combine flour, baking powder, and salt in a large bowl. Grate the frozen butter into the flour mixture and then use a pastry blender or 2 knives to incorporate it until mixture resembles coarse meal. Chill in refrigerator for 10 minutes.
- Add buttermilk mixture to flour mixture and stir just until moist. (The key to making really soft biscuits is not handling the dough too much!)
FLAKY BUTTERMILK BISCUITS RECIPE | MYRECIPES
From myrecipes.com
5/5 (51)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.
THE BEST FLAKY BUTTERMILK BISCUITS EVER! - FUN COUNTRY LIFE
From funcountrylife.com
4.9/5 (8)Category Breakfast, BrunchCuisine AmericanTotal Time 51 mins
- Lay out a stick of butter so it can come to room temperature. This is NOT the stick of butter that you will be using for the grated butter in the recipe.
- Lay a sheet of parchment paper on the cookie sheet that you are going to use and cut it down to fit if needed.
- Rub the butter thoroughly all over the parchment paper. Or if you prefer, you can also use non-stick cooking spray. I prefer to use butter so that you additional butter flavor on your biscuits.
FLAKY BUTTERMILK BISCUITS - RECIPE GIRL
From recipegirl.com
Reviews 9Category BreadCuisine AmericanTotal Time 37 mins
- Preheat the oven to 400 degrees F. Lightly spray a baking pan with nonstick spray (or line with parchment paper).
- Mixing with the food processor: Place the flour, sugar, baking powder, baking soda and salt in the bowl of a food processor. Pulse the dry mixture together a few times to blend. Add the butter and continue to pulse until fine crumbs form. Scrape the mixture into a bowl and stir in the buttermilk with a wooden spoon until the dough is mixed together and a little sticky. Mixing by hand: In a large bowl, whisk together the dry ingredients. Add the butter and use a pastry cutter (or use your fingers) to work the butter into the dry mixture and form fine crumbs. Stir in the buttermilk with a wooden spoon until the dough is mixed together and a little sticky.
- Turn the dough out onto a floured surface; knead lightly and form into a small round. Roll the dough into a 9x5-inch rectangle (½-inch thick); dust the top of the dough lightly with flour. Fold the dough crosswise into thirds (as if you're folding a piece of paper to slide into an envelope). Re-roll the dough into another 9x5-inch rectangle (½-inch thick). Fold into thirds again; roll into another rectangle. Cut the dough with a 1¾-inch biscuit cutter to form 12 to 14 dough rounds. Gather the scraps and gently pat the dough together again to cut more biscuits.
- Place the dough rounds, 1-inch apart, on the prepared baking sheet. Bake for 12 minutes, or until the biscuits are golden brown. Remove the biscuits from the pan; cool 2 minutes on wire racks. Serve warm.
FLAKY, FLUFFY SOUTHERN BUTTERMILK BISCUITS RECIPE | GIRL ...
From girlversusdough.com
4.9/5 (22)Total Time 35 minsCategory BreadCalories 141 per serving
- Heat oven to 450°F. Generously grease bottom of a baking sheet with butter or line with parchment paper.
- Use a box grater to grate cold butter into a small bowl — or, cut butter with a knife into very small cubes. Place bowl in freezer.
- In a large bowl, whisk flour, baking powder, salt and baking soda until well combined. Add grated butter and, using a pastry blender or 2 knives, cut in butter it’s the size of small peas. Pour in cold buttermilk and stir mixture with a wooden spoon just until a dough forms (do not overmix).
- Transfer dough to a lightly floured surface; very gently pat into a rough ball. Use a sharp knife or bench scraper to cut dough in half. Place one half on top of other half, and very gently press halves together, shaping into a rough ball again. Repeat 3 times.
FLAKY HOMEMADE BUTTERMILK BISCUITS RECIPE - SELF ...
From selfproclaimedfoodie.com
Ratings 25Calories 286 per servingCategory Breakfast
- Ensure your butter is extra cold. Stick it in the freezer if that helps. Then grate it like you would cheese.
- In a medium sized bowl, combine flour, baking powder, salt, and sugar. Add in butter and mix well to ensure each piece of butter is coated with the flour mixture.
- Make a well in the middle and add the buttermilk. Use your hands to mix just enough to combine all of the ingredients.
- Dump dough onto a lightly floured surface and gently flatten out to a rectangle that is about 9 inches long and 5 inches wide. Fold the long sides over in thirds so that you now have a rectangle that is 3 inches long and 5 inches wide. Repeat process two more times. This is how you get the layers. Flatten the final rectangle so that its about an inch thick.
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