Lighter Than Air Buttermilk Biscuits Southern Living Recipes

OUR FAVORITE BUTTERMILK BISCUIT

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.

LIGHTER THAN AIR PANCAKES

Steps:

• Whisk the flour, sugar, baking soda, and salt together in a bowl.
• In another bowl, whisk the buttermilk, sour cream, egg yolks, and melted butter together.
• In a big bowl, whip the egg whites and cream of tartar with an electric mixer on med-low speed until foamy, about 1 minute.
• Increase speed to med-high and whip the whites to soft peaks, 1-3 minutes.
• Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).
• Carefully fold in the whipped whites using a rubber spatula until just combined with a few streaks.
• Heat a 12-inch nonstick skillet over medium heat for 3-5 minutes; brush the pan bottom with a thin layer of the oil.
• Using 1/8 cup (2 tablespoons) of batter per pancake, add the batter to the skillet (4 pancakes will fit at a time) and cook until large bubbles begin to appear, about 2 minutes.
• Flip the pancakes and continue to cook until golden brown, about 1 1/2 minutes.
• Serve pancakes immediately, while repeating with the remaining batter, brushing the skillet with oil as needed.

SOUTHERN BUTTERMILK BISCUITS

Steps:

• In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

LIGHTER-THAN-AIR BUTTERMILK BISCUITS (SOUTHERN LIVING)

Steps:

• Cut 1/3 cup butter into flour with a pastry blender until crumbly; add buttermilk, stirring just until ingredients are moistened.
• Turn dough out on a lightly floured surface; knead 3 or 4 times.
• Pat or roll dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet.
• Bake at 425* for 12 to 14 minutes. Brush biscuits with melted butter, if desired . Yield: 8 biscuits.