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
ITALIAN-STYLE DROP BISCUITS
My husband and I worked together to create this recipe by adding green chilies to our favorite garlic-cheese biscuits. They're even better this way!-LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Time 20m
Yield 6 biscuits.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the biscuit mix, cheese and chiles. Stir in water until a soft dough forms. , Drop dough into six mounds in a small ungreased cast-iron or other ovenproof skillet. Bake at 450° until golden brown, 8-10 minutes. , In a small bowl, combine the butter, parsley, garlic powder and Italian seasoning. Brush over biscuits. Serve warm.
Nutrition Facts : Calories 138 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 301mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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.
BUTTERMILK HERB BISCUITS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 20 biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large bowl, whisk together 4 cups flour, baking powder, baking soda, sugar, and salt. Using a pastry cutter, cut shortening into dry ingredients until texture resembles rolled oats. Add herbs and remaining 2 cups flour; gently toss to combine. Cover with plastic wrap, and chill in refrigerator for at least 20 minutes.
- Make a well in center of chilled mixture. Pour in buttermilk, and stir in quickly with your hands or a large spoon until just combined. It does not matter if there are bits of unincorporated flour left in the bowl.
- Turn mixture out onto a lightly floured work surface, and divide in two. Shape dough lightly into rough rectangles. Place one piece on top of the other. Transfer right onto a nonstick baking mat-lined baking sheet, preferably without sides. Roll dough out quickly and gently, being careful to not overwork dough. Pat edges to make them straight. Cut into 2-inch square pieces.
- Brush tops with heavy cream. Bake until golden, 20 to 25 minutes; cover with parchment paper-lined foil if browning too quickly. Place sheets on wire racks to cool.
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 ITALIAN BISCUITS
Keeping the biscuit mix on hand makes it easy to stir up a batch of these tender Italian biscuits. Spread them with butter...or omit the Italian seasoning and serve them with honey. -Tami Christman, Soda Springs, Idaho
Provided by Taste of Home
Time 30m
Yield 8 biscuits.
Number Of Ingredients 3
Steps:
- In a small bowl, mix biscuit baking mix and Italian seasoning; stir in cream just until moistened. Turn onto a lightly floured surface; knead gently 10 times. Pat or roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter., Place 2 in. apart on an ungreased baking sheet. Bake at 425° for 13-16 minutes or until golden brown. Serve warm.
Nutrition Facts :
FLAKY BUTTERMILK BISCUITS
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
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.
ITALIAN HERB BUTTERMILK DROP BISCUITS
These are a nice variation of the typical drop biscuit. Super quick and just as delicious, they go with almost any meal.
Provided by Cynna
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Lightly spoon flour into measuring cup.
- Combine flour, baking powder, sugar, herbs, garlic and onion powder, and salt in a bowl, cut in butter until the mixture resembles coarse meal.
- Add milk, stir just until moist.
- Drop batter by spoonfuls onto lightly greased baking sheet.
- Bake at 450 degrees for 12 minutes or until golden.
- Remove from sheet immediately, place on a wire rack.
- Store any leftover biscuits in a zip loc plastic bag.
Nutrition Facts : Calories 121.6, Fat 4.2, SaturatedFat 2.6, Cholesterol 11, Sodium 243.5, Carbohydrate 17.9, Fiber 0.6, Sugar 1.6, Protein 2.9
GARLIC-HERB BUTTER DROP BISCUITS
Excellent drop biscuits made with lots of real butter, garlic, and herbs!
Provided by slyorkie
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
- Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
- Bake in preheated oven until lightly browned, about 15 minutes.
- Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 18.2 g, Cholesterol 37.3 mg, Fat 13.6 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 8.5 g, Sodium 214.3 mg, Sugar 1.8 g
More about "italianherbbuttermilkdropbiscuits recipes"
GRANDMA'S FLAKY BUTTERMILK BISCUITS - COOKING MANIAC
From cookingmaniac.com
4.9/5 (72)Total Time 30 minsCuisine Southern Comfort Food
BEST EVER BUTTERMILK BISCUITS - THE DARING GOURMET
From daringgourmet.com
5/5 (27)Total Time 27 minsCategory Bread, Side DishCalories 179 per serving
BUTTERMILK DROP BISCUITS - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 35 minsCategory SnackCalories 209 per serving
PARMESAN HERB DROP BISCUITS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
HOW TO MAKE HOMEMADE BUTTERMILK BISCUITS RECIPE - COOKING …
From cookingitalianwithjoe.com
EASY BUTTERMILK DROP BISCUITS - GATHER FOR BREAD
From gatherforbread.com
6 INGREDIENT HOMEMADE BISCUITS (EASY RECIPE!) - SALLY'S BAKING …
From sallysbakingaddiction.com
SIMPLE ITALIAN BISCUITS - THE RED BISTRO
From theredbistro.com
EASY HERB BUTTERMILK DROP BISCUITS - KIMVERSATIONS
From kimversations.com
MAMA’S BUTTERMILK BISCUITS - TASTE OF SOUTHERN
From tasteofsouthern.com
ITALIAN HERB BISCUITS - DASH OF SANITY
From dashofsanity.com
BUTTERMILK DROP BISCUITS - COOKING CLASSY
From cookingclassy.com
SOFT AND TENDER BUTTERMILK DROP BISCUITS - MY COUNTRY TABLE
From mycountrytable.com
3 INGREDIENT BUTTERMILK DROP BISCUITS - THE FEATHERED NESTER
From thefeatherednester.com
SIMPLE HERB DROP BISCUITS RECIPE - BAKING FOR FRIENDS
From bakingforfriends.com
EASY FLAKY BUTTERMILK BISCUITS READY TO EAT IN 20 MINUTES
From melissaknorris.com
FLAKY MILE HIGH BISCUITS - DAMN DELICIOUS
From damndelicious.net
EASY FLAKY HOMEMADE BUTTERMILK BISCUITS - INSPIRED TASTE
From inspiredtaste.net
TRADITIONAL ITALIAN BREAKFAST COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
COPYCAT RESTAURANT STYLE BISCUITS RECIPE- ALL SHE COOKS
From allshecooks.com
THE ULTIMATE FLAKY BUTTERMILK BISCUITS {ALL BUTTER RECIPE}
From ofbatteranddough.com
BUTTERMILK DROP BISCUITS RECIPE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
EASIEST BUTTERMILK BISCUITS HOMEMADE IN 30 MINS - VEENA
From veenaazmanov.com
SKILLET BUTTERMILK BISCUITS - DAMN DELICIOUS
From damndelicious.net
BUTTERMILK BISCUITS - THE CHUNKY CHEF
From thechunkychef.com
FLUFFY BUTTERMILK BISCUITS FROM SCRATCH - THE FEATHERED NESTER
From thefeatherednester.com
BUTTERMILK DROP BISCUITS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
BUTTERMILK DROP BISCUITS - TWO SISTERS
From twosisterscrafting.com
BUTTERMILK DROP BISCUITS WITH SELF RISING FLOUR FOR FLUFFY ... - RITZY …
From ritzymom.com
SIMPLE BUTTERMILK DROP BISCUITS - MEL'S KITCHEN CAFE
From melskitchencafe.com
TENDER & FLAKY BUTTERMILK BISCUITS - MY COUNTRY TABLE
From mycountrytable.com
FLUFFY & FLAKY BUTTERMILK BISCUITS - BAKING SENSE®
From baking-sense.com
BASIC BUTTERMILK BISCUITS | BAKE WITH ANNA OLSON
From bakewithannaolson.com
BUTTERMILK BISCUITS - DINNER, THEN DESSERT
From dinnerthendessert.com
THE BEST BUTTERMILK BISCUITS | ULTIMATE BISCUIT RECIPE
From blessthismessplease.com
3-INGREDIENT BUTTERMILK BISCUITS - SOUTHERN STYLE FAIL-PROOF RECIPE
From divascancook.com
ULTIMATE TALL FLAKY BUTTERMILK BISCUITS - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love