Grandmas Southern Buttermilk Biscuit Recipes

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BUTTERMILK BISCUITS: RELOADED



Buttermilk Biscuits: Reloaded image

Light and flaky buttermilk biscuits like my grandma used to make - but better.I never really thought I could beat my grandmother's biscuits. Since she passed away, I've come close by realizing that her arthritis was actually an ingredient. Her fingers hurt so much that she couldn't really bend them when she kneaded the dough. When I started imitating her movements, my biscuits got better. Here's how I do it. Both U.S. standard and metric measures are listed, but for consistently delicious results, go metric. This recipe first appeared in Season 1 of Good Eats: Reloaded.

Provided by Level Agency

Categories     Breakfast

Time 45m

Number Of Ingredients 7

2 cups plus 6 tablespoons all-purpose flour, plus an additional 1/2 cup for dusting
5 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/3 cup leaf lard, chilled
2 tablespoons unsalted butter, sliced into very thin pats and chilled
1 cup low-fat buttermilk, chilled

Steps:

  • Heat oven to 450ºF.
  • In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Working quickly (so the fats don't melt), use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs.
  • Make a well in the center of the dry mixture and pour in the chilled buttermilk. Stir with a wooden spoon until the dough just begins to come together. It will be very sticky. While it's still in the bowl, fold the dough over on itself two times so that it picks up any remaining flour, and then turn it out onto a lightly floured work surface.
  • Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself eight more times, turning one quarter turn between each folding motion. Press dough into a 1-inch-thick round. Cut out biscuits with a floured 2 1/2-inch cutter, being sure to press straight down through the dough without twisting. Flour the cutter between cuts.
  • Center biscuits on a baking sheet, shoulder to shoulder, so that they just touch. Reform scrap dough, working it as little as possible, and continue cutting until you have 8 biscuits total.
  • Bake for 10 minutes. Rotate the pan 180 degrees in the oven and continue baking until tall and lightly gold on top, 8 to 12 more minutes.
  • Remove the biscuits to a bowl lined with a clean kitchen towel and fold towel over to preserve warmth and steam. Serve with butter and jam, or mustard and thin-cut ham, or sausage patties or just... eat them.

GRANDMA'S SOUTHERN BUTTERMILK BISCUITS



Grandma's Southern Buttermilk Biscuits image

TRIED & TRUE* SOUTHERN, FROM-SCRATCH BUTTERMILK BISCUITS THAT BAKE UP TENDER AND FLUFFY! SO EASY TO MAKE!

Provided by Divas Can Cook

Categories     bread     Side Dish

Time 14m

Number Of Ingredients 9

2 cups White Lily Flour + more for work surface
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon granulated sugar
1/4 cup butter-flavored shortening (cold)
3 tablespoons unsalted butter + more for brushing (cold)
1 cup buttermilk (cold)
1 Tablespoon mayonnaise, milk or heavy whipping cream (cold (for brushing))

Steps:

  • Preheat oven to 425 F.
  • In a large bowl, sift together flour, baking powder, salt, baking soda and sugar.
  • Cut in butter-flavored shortening with a pastry cutter.
  • Grate in butter, tossing occasionally.
  • Stir in buttermilk until dough is wet and sticky.
  • Generously flour a work surface.
  • Turn dough out onto floured surface.
  • Sprinkle a little flour on the dough and your hands and begin to gently knead and fold the dough.
  • Add more flour as needed, but not too much, just enough so that the dough is manageable. Wet dough makes the best biscuits!
  • Fold the dough over several times.(This will create layers.)
  • Pat the dough out into a 1-inch thick rectangle.
  • Dip the biscuit cutter into flour and cut out the biscuits. (do not twist the cutter)
  • Place biscuits on pan, with the sides touching.
  • Brush tops of biscuits with a very light coating of mayonnaise.
  • Bake for 14 minutes or until tops are golden. (For a dark golden color, flip the oven to a low broil for the last 2 minutes. Be sure to keep your eyes on it at all times)
  • Remove from oven and brush with butter.
  • Serve warm.

OLD-FASHIONED BUTTERMILK BISCUITS



Old-Fashioned Buttermilk Biscuits image

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

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/4 teaspoon salt
2/3 cup buttermilk
2 tablespoons canola oil
1 tablespoon reduced-fat sour cream

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

SOUTHERN BUTTERMILK BISCUITS



Southern Buttermilk Biscuits image

These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.

Provided by P48422

Categories     Breads

Time 22m

Yield 10 biscuits

Number Of Ingredients 6

2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx)

Steps:

  • Preheat your oven to 450°F.
  • Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  • Cut the butter into chunks and cut into the flour until it resembles course meal.
  • If using a food processor, just pulse a few times until this consistency is achieved.
  • Add the buttermilk and mix JUST until combined.
  • If it appears on the dry side, add a bit more buttermilk. It should be very wet.
  • Turn the dough out onto a floured board.
  • Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
  • Use a round cutter to cut into rounds.
  • You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
  • Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
  • If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  • Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
  • Do not overbake.
  • Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
  • The dough must be handled as little as possible or you will have tough biscuits.
  • I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
  • You also must pat the dough out with your hands, lightly.
  • Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
  • Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
  • When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

GREG'S SOUTHERN BISCUITS



Greg's Southern Biscuits image

Light and fluffy and the closest thing I've found to my grandmother's biscuits. Delicious for jams, butter, honey, corn syrup, or just great bread for any meal. My grandmother used to make them pretty much every day.

Provided by GregWmson

Categories     Bread     Quick Bread Recipes     Biscuits

Time 35m

Yield 8

Number Of Ingredients 9

½ teaspoon lard
2 cups all-purpose flour
¾ teaspoon salt
¼ teaspoon baking soda
2 teaspoons baking powder
2 tablespoons butter, frozen
2 tablespoons lard, frozen
1 teaspoon bacon drippings
1 cup buttermilk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with 1/2 teaspoon of lard.
  • Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky.
  • Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch.
  • Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 25.6 g, Cholesterol 12.7 mg, Fat 7.5 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 433.4 mg, Sugar 1.6 g

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