OUR FAVORITE BUTTERMILK BISCUIT
However you make them, you'll be rewarded with layer upon buttery layer of biscuit perfection.
Provided by Southern Living Editors
Time 50m
Yield Makes 12 to 14 biscuits
Number Of Ingredients 5
Steps:
- Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
- Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
- Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
- Roll dough to ½-inch thickness. Cut with a 2 ½-inch floured round cutter, reshaping scraps and flouring as needed.
- Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.
JOY OF COOKING: BUTTERMILK BISCUITS
Yield 6 biscuits
Number Of Ingredients 7
Steps:
- Pre-heat oven to 400 degrees F. Mix dry ingredients together. Cut butter into dry ingredients. Add buttermilk and stir as little as necessary. Knead gently for half a minute then roll out to a thickness of 1/2 inch. Cut with a biscuit cutter. Bake for 10 to 12 minutes at 450 degrees F.
FIVE STAR SOURDOUGH BUTTERMILK BISCUITS
These biscuits are to die for!!! They are a wonderful, light fluffy biscuit. I had been searching for a biscuit to use my sourdough on and I was not impressed with what I was finding. I had just been to San Fransisco for a holiday and these would rival any bread/biscuit that I had there.
Provided by Abby Girl
Categories Breads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Mix the buttermilk and the sourdough starter and let it sit on the counter until it has come to room temperature.
- Preheat oven to 425.
- Combine the flour, salt, baking soda and baking powder. Mix well. Cut the cold butter into the dry ingredients using a pastry blender, until the mixture resembles cornmeal.
- Combine the buttermilk/starter into the dry ingredients until a soft dough forms and it comes away from the sides of the bowl.
- Turn the dough onto a floured surface and knead gently for 30 seconds. Do not over work the mixture (you want to have small pebbles of butter showing.
- With a floured rolling pin, roll out to 1/2" thick. Cut biscuits and place on a lightly greased baking sheet with sides touching. At this point, you can brush the biscuits with melted butter if desired.
- Cover and let rest for 30 minutes in a warm place. Bake in the center of the oven at 425 for 10 - 15 minutes, or until lightly golden brown.
- Leftovers: The next day, when the biscuits have become soft and have lost their crustiness, run them under the broiler bottom sides first, turn them over and broil the tops until they are crusty again. Serve them with honey and you will think you have died and gone to heaven!
Nutrition Facts : Calories 118.3, Fat 6.4, SaturatedFat 4, Cholesterol 16.6, Sodium 284.1, Carbohydrate 13.2, Fiber 0.5, Sugar 0.4, Protein 2.1
JO ROONEY'S BUTTERMILK BISCUITS
Biscuits are easy to make, as long as you follow two basic rules: don't overwork the dough, and have the oven quite hot. This recipe comes from an early mentor of mine, Mrs. Jo Rooney, a wonderful home cook I met years ago in Bakersfield, Calif. Rather than double the recipe, she always said it was better to make another batch while the first one was baking. Also, that way there's a constant flow of hot biscuits.
Provided by David Tanis
Categories breakfast, brunch, dinner, lunch, quick, side dish
Time 30m
Yield 16 to 18 biscuits
Number Of Ingredients 7
Steps:
- In a mixing bowl, stir together flour, baking powder, baking soda and salt. Cut butter into small chunks. Use your fingers to work butter into flour mixture until mixture has texture of coarse sand with a few stray pebbles.
- Make a well in center of mixture and add buttermilk. Stir in circular motion with a fork until dough forms a rough ball. Dough will seem a bit moist and sticky. Turn out onto a floured board, dust top lightly with flour, then knead until smooth, about 1 minute.
- Heat oven to 400 degrees. Gently roll or pat dough to 1/2-inch thickness. Using a biscuit cutter, cut dough into 2-inch-diameter circles. Alternatively, use a sharp knife to cut dough into diamond shapes. Pat scraps together and form a few more biscuits (these scrappy ones will be somewhat less tender). Place 1 inch apart on an ungreased baking sheet. Prick each biscuit with tines of fork and brush lightly with melted butter. Bake until nicely browned, 10 to 12 minutes. Serve warm.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams
BUTTERMILK BISCUITS
"These biscuits are made from a recipe that's been in our family for years. They're simple to make and smell so good when baking! The wonderful aroma takes me back to those days when Mom made this meal-it's like I'm there in our family's kitchen again, with her busy at the stove."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together. , Turn onto a lightly floured surface; knead gently, 10-12 times. Roll to 1/2-in. thickness; cut with a floured 2-in. round biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until lightly browned, 11-12 minutes. Serve warm.
Nutrition Facts : Calories 82 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
MOM'S BUTTERMILK BISCUITS
These fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. -Vera Reid, Laramie, Wyoming
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake until golden brown, 10-15 minutes. Freeze option: Freeze cooled biscuits in a resealable freezer container. To use, heat in a preheated 350° oven 15-20 minutes.
Nutrition Facts : Calories 142 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 281mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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4.3/5 (16)Total Time 25 minsCategory Bread, Side DishCalories 281 per serving
- Combine dry ingredients: In a large bowl add the flour, salt, baking powder and baking soda and mix it all. To it add the cubed or grated butter.
- Combine the dough: Using a pastry cutter or 2 knives, cut in the butter until the mixture resembles coarse meal. If using grated butter, you just have to mix the butter in with the flour. Next, add the buttermilk to the bowl. Stir in the buttermilk until just moist and knead the dough a few times.
- Assembly: Transfer the dough to a floured surface and knead it a couple times just until it comes together. Don't over-work it as it will start melting the butter. Roll out the dough to 1/2 to 3/4 inch thickness, and cut with a 2 inch biscuit cutter. You should get about 12 biscuits. Place the biscuits on an ungreased baking sheet and brush with egg wash. You can also place the biscuits into a buttered skillet.
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