FLUFFY BUTTERMILK BISCUITS
Fluffy Buttermilk Biscuits. Homemade, simple, regular ingredients and very easy to make! Serve with a lovely stew or alongside a breakfast. Delicious!
Provided by Lovefoodies
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 F and place your cast iron skillet pan or baking tray in the oven.
- In a bowl, add the flour, salt and baking powder. Then add the shortening or butter. Using a pastry cutter or 2 round bladed knives, combine everything until the mixture resembles breadcrumbs.
- Add the buttermilk to the flour mix and incorporate until all wet. You may need to add a little bit of additional milk, just to make the mix workable.
- Once the mixture turns into a dough, shape and gently pat the dough so it is of an even thickness of about 1 inch thick with your hands. Then using a round cutter, cut the biscuits.
- When you have cut the biscuits out, remove the heated skillet / baking tray from the oven and spray or brush with vegetable oil. Then place the biscuits on the pan / tray and return to oven. Bake for about 15 minutes or until lightly golden. Once ready, remove from the oven and brush the tops with melted butter and serve warm.
Nutrition Facts : Calories 267 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 212 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
FLUFFY SOUTHERN BUTTERMILK BISCUITS
Steps:
- 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 into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.
- Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet but, slightly sticky.
- Roll or pat out on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up. Re-roll any scraps and repeat.
- Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
- Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed.
- Brush with melted butter after removing from the oven. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 32 g, Protein 6 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 570 mg, Fiber 1 g, Sugar 3 g, Calories 254 kcal
FLUFFY BUTTERMILK BISCUITS (AND VARIATIONS)
These are the only biscuits I make for any meal or occasion. Fast, easy, delicious, freeze and bake later!!
Provided by R Foodie
Categories Breads
Time 20m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 8
Steps:
- Makes 1 dozen 2 1/2 inch biscuits.
- Preheat oven to 450*. Sift dry ingredients together in a mixing bowl. Cut in shortening until mixture resembles corn meal. Add water and mix until dough is pliable. Do not overbeat! Turn dough onto lightly floured surface and knead 30 seconds. Roll or pat 1/2 inch thick, no less. Cut with floured cutter. Place close together on ungreased baking sheet. Bake 10-12 minutes until golden brown.
- Variations:.
- Add parmesean and grated cheddar to the batter and brush with garlic butter on top for a savory biscuit.
- Roll out and sprinkle with brown sugar and cinnamon, rolling up to make cinnamom rolls. Bake 15-18 minutes. Drizzle with icing.
Nutrition Facts : Calories 137.6, Fat 6, SaturatedFat 1.5, Cholesterol 1.5, Sodium 318.6, Carbohydrate 17.8, Fiber 0.6, Sugar 1.8, Protein 2.9
BUTTERMILK BISCUITS II
These biscuits are moist and crumbly and rich. Their delicate texture comes from the lack of handling and the wetness of the dough.
Provided by TAUREDHEL
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease one baking sheet.
- In a large bowl, mix together flour, sugar and salt. Cut in shortening until mixture resembles coarse meal. Stir in cream and buttermilk until dough resembles cottage cheese.
- Generously sprinkle a smooth surface with flour. Spoon out batter into four lumps spaced well apart on the floured surface. Flour the top of the dough and your hands. Turn dough balls in the flour, shake off excess flour and place on prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until lightly browned. Remove from oven, brush with melted butter and serve.
Nutrition Facts : Calories 569.6 calories, Carbohydrate 62.9 g, Cholesterol 64.4 mg, Fat 31.5 g, Fiber 1.7 g, Protein 9.1 g, SaturatedFat 14.6 g, Sodium 1184.3 mg, Sugar 15.6 g
OLD-FASHIONED BUTTERMILK BISCUITS
My family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. -Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Time 20m
Yield 8 biscuits.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 276mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic exchanges
FLUFFY BUTTERMILK BISCUITS
Ever in search of biscuits that actually rise, I tried this recipe and they DID, indeed, rise! HINT: Do not twist the biscuit cutter, just punch through the dough. Twisting "seals" the edges and the biscuit doesn't rise as well. The secret to this recipe, according to the author, is the type of flour. The lower the protein content, the higher the biscuit will rise. "Southern" flours such as White Lily, are recommended. Since Southern flours aren't always available, she came up with this preparation.
Provided by HisPixie
Categories Breads
Time 20m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees.
- Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an ungreased baking sheet handy.
- Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball.
- Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, 3/4 - 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.
- Bake biscuits: place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.
Nutrition Facts : Calories 120.4, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.8, Sodium 245, Carbohydrate 18, Fiber 0.5, Sugar 0.8, Protein 2.5
FLUFFY BUTTERMILK BISCUITS
Enjoy these fluffy buttermilk biscuits with our Quick Jambalaya and Iceberg Salad with Creamy Honey Dressing.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cut in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and cream; stir to combine.
- Turn out dough onto a lightly floured work surface, and pat into a 6 1/2-inch round (about 1 inch high). Using a lightly floured 2 1/2-inch cutter, cut out rounds. Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart. Gather scraps, reshape, and cut out. Brush tops with buttermilk. Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.
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
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