Loretta Lynns Buttermilk Biscuits Recipes
LORETTA LYNN'S BUTTERMILK BISCUITS
Make and share this Loretta Lynn's Buttermilk Biscuits recipe from Food.com.
Provided by 4-H Mom
Categories Breads
Time 25m
Yield 12 biscuits
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl mix the flour, shortening, and salt together.
- Work in shortening with a fork until it looks like meal.
- Add in just enough buttermilk to make a nice stiff dough. If it looks too sticky, add just a little more flour, but do not overwork the dough. Touch it as little as possible.
- Roll out onto a floured board 1/2 inch thick. Cut out biscuits with a floured coffee cup or biscuit cutter. Place onto an ungreased baking sheet.
- Bake until golden brown. Remove from the oven and top each with a pat of butter.
Nutrition Facts : Calories 160.9, Fat 9.5, SaturatedFat 3.9, Cholesterol 10.8, Sodium 320.8, Carbohydrate 16.2, Fiber 0.6, Sugar 0.8, Protein 2.6
BETTER BUTTERMILK BISCUITS
Steps:
- In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
- Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
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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