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
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
THE BEST BUTTERMILK BISCUITS
The best recipe for extra tall, flaky and fluffy Buttermilk Biscuits. They taste amazing on their own or piled high with gravy, butter, or jam!
Provided by Melissa Griffiths
Categories Side
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or a baking mat.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together to combine well.
- Use a cheese grater to grate the butter into the flour mixture. Then use a pastry cutter or a fork to combine the butter and flour mixture well (you can use a fork for the whole process but using a cheese grater first works super well - I recommend it). The goal is to have pea-sized pieces of butter mixed into your flour mixture.
- Make a well in the center of the flour mixture and add the egg and buttermilk. Use a fork to whisk the two together and slowly bring in the flour mixture.
- Stir until the biscuits just come together, taking care not to over mix.
- Turn the dough onto a lightly floured surface and finish combining by lightly kneading the dough together.
- Roll the dough into a 2-inch-thick slab. Use a biscuit cutter to cut out as many biscuits as you can and place them on the prepared sheet, 1 inch apart.
- Re-roll the dough and cut more biscuits until you have used all of the dough, adding a bit of flour to your work surface and rolling pin as needed. You should end up with 9-12 biscuits.
- Bake the biscuits for 15-18 minutes until the tops are very golden brown.
- Remove from the oven and serve right away.
Nutrition Facts : Calories 259 calories, Sugar 3.2 g, Sodium 252.8 mg, Fat 14 g, SaturatedFat 8.2 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 0.9 g, Protein 5.7 g, Cholesterol 66 mg
LIGHT AND FLUFFY BISCUITS
If you like biscuits, I am sure you will like this one. I can't tell you how many batches I baked to come up with this recipe. I wanted to make a light, fluffy biscuit that didn't choke you on the way down and I finally achieved my goal. They are great with gravy.
Provided by skeptic777
Categories Breads
Time 30m
Yield 24 24 BISCUITS, 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine the flour, salt, baking powder and sugar. in your mixer bowl, cut in the shortening until the mixture resembles coarse crumbs.
- beat eggs and milk with fork and mix with dry ingredients.
- mix lightly then turn onto a well floured surface. the dough will be moist so you will have to spinkle with a little flour. knead 20 times.
- roll to 3/4 in thick. cut with biscuit cutter and place on lightly greased baking sheet so they are touching each other. brush top with butter or margarin.
- bake in 450 degree preheated oven for 15 to 18 minutes.
- remove from oven and let cool 5 minutes then place on cooling rack.
FEATHER LIGHT BUTTERMILK BISCUITS
These are the only biscuits my family will eat. Mile high, light, fluffy and moist, this recipe is the only one you will ever need. Just the right balance of fluffy, white center and a buttery golden bottom. We love them smothered in butter, honey or jam, right out of the oven. The ingredients in most biscuit recipes are pretty...
Provided by Family Favorites
Categories Other Breads
Time 40m
Number Of Ingredients 7
Steps:
- 1. Blend flour, baking powder, salt and sugar in a large bowl vigorously with a whisk. Cut butter into dry ingredients with a pastry cutter leaving pieces of butter about the size of large peas.
- 2. Put the bowl containing the flour and butter combo in the freezer for 15 minutes. *IMPORTANT* Please don't skip this step.
- 3. Pour buttermilk into a measuring cup. Add a large pinch of baking soda to the buttermilk.
- 4. After 15 minutes, take the bowl from the freezer and add 3/4 cup buttermilk. Stir just until it is mixed. Don't over-mix. Add additional buttermilk a little at a time until a stiff but sticky dough just forms. Over mixing will make them tough and dense. Leave the dough a little stickier than you think because you will be adding more flour on the counter.
- 5. Flour your counter and hands. Take dough from bowl, place on counter and fold in half, very gently, 6-8 times, no more. Be extra careful not to handle the dough very much. The dough will be rough looking, not smooth like bread dough. This is what you want.
- 6. Flatten dough gently with hands to about 1 to 1 1/2 inches high. I use a small glass, 2 1/2" in diameter. Push straight down once. Do not twist or edges will seal and they will not rise when baked. Extra dough can be patted gently back together once or twice and re-cut. *Never use a rolling pin. This is the best way to get "hockey pucks" instead of light, feathery biscuits! lol
- 7. Place on parchment lined shiny cookie sheet with sides gently touching forming a square, 3 across, 3 down.
- 8. Brush tops with milk and place on top of stove while oven is preheating. Preheat oven to 425 degrees. When preheated, bake for 11-18 minutes or until golden. Watch closely. Don't over bake. Brush lightly with melted butter when done.
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
LIGHT AND FLUFFY BUTTERMILK BISCUITS
Make and share this Light and Fluffy Buttermilk Biscuits recipe from Food.com.
Provided by YungB
Categories Breads
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl.
- Cut in the 1 stick of chilled butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; add buttermilk all at once and stir just until dough clings together.
- Gently knead dough about 10-12 times on a floured surface.
- Pat dough out to 1/2 inch think.
- Cut dough with a 2 1/2 inch biscuit cutter or a glass.
- Dredge buiscuits in the 1/2 stick melted butter.
- Bake for 10-12 minutes, until golden.
Nutrition Facts : Calories 460.2, Fat 24, SaturatedFat 14.9, Cholesterol 62.8, Sodium 709.4, Carbohydrate 53.1, Fiber 1.7, Sugar 4.5, Protein 8.2
More about "light fluffy buttermilk biscuits recipes"
BEST FLUFFY LIGHT BUTTERMILK BISCUIT RECIPE - DELISHABLY
From delishably.com
Author Audrey Kirchner
GRANDMA'S FLAKY BUTTERMILK BISCUITS - COOKING MANIAC
From cookingmaniac.com
LIGHT AND FLUFFY BUTTERMILK BISCUITS - SIMPLE REVISIONS
From simplerevisions.com
SOUTHERN BUTTERMILK BISCUITS RECIPE | THE GRACIOUS WIFE
From thegraciouswife.com
FLUFFY BUTTERMILK BISCUITS | LOVEFOODIES
From lovefoodies.com
RECIPES | INSTRUCTIONS | WHITE LILY
From whitelily.com
LIGHT AND FLUFFY BUTTERMILK ANGEL BISCUITS - CREATIONS BY …
From creationsbykara.com
LIGHT AND FLUFFY BUTTERMILK BISCUITS : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
10+ LIGHT, FLAKY, AND FLUFFY ROLLED BISCUIT RECIPES
From allrecipes.com
LIGHT & FLUFFY BUTTERMILK BISCUITS RECIPE - COOK.ME RECIPES
From cook.me
BUTTERMILK BISCUITS - NEW SOUTH CHARM:
From newsouthcharm.com
FLUFFY BUTTERMILK DROP BISCUITS RECIPE | MYRECIPES
From myrecipes.com
LIGHT AND FLUFFY BISCUITS RECIPE - SERIOUS EATS
From seriouseats.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