Fluffybuttermilkbiscuitsandvariations Recipes

FLUFFY BISCUITS

Steps:

• Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

FLUFFY BUTTERMILK BISCUITS

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.

FLAKY BUTTERMILK BISCUITS

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.

FLUFFY BUTTERMILK BISCUITS

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.

FLUFFY BUTTERMILK BISCUITS (AND VARIATIONS)

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.

FLUFFY BUTTERMILK BISCUITS

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.