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.
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
SOUTHERN-STYLE BUTTERMILK BISCUITS
These Southern-style buttermilk biscuits are deliciously rich, buttery, and flaky.
Provided by Jennifer Segal
Categories Breads
Time 30m
Yield 12 biscuits
Number Of Ingredients 8
Steps:
- Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.
- In the bowl of a food processor, combine the flour, cornstarch, baking powder, baking soda, sugar and salt. Pulse a few times to mix. (Alternatively, combine the ingredients in a mixing bowl.)
- Add the butter and pulse until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (If making by hand, "cut" the butter into the dry ingredients with a pastry cutter, two knifes, or your fingertips.) Transfer the mixture to a mixing bowl.
- Add the buttermilk and stir with a spoon or rubber spatula until the dough comes together into a shaggy mass. If the dough seems too dry, add a few more tablespoons of buttermilk. Do not over-mix.
- Turn the dough out onto a lightly floured work surface. Dust the top of the dough with a bit more flour and bring together gently into a loose ball. Pat the dough into a rectangle about ¾ inch thick.
- Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a rectangle about ¾ in thick again, flouring the surface lightly as needed to prevent the dough from sticking.
- Cut the dough into thirds again. Stack the pieces on top of one another and pat into a rectangle with a final thickness of about ¾ inch.
- Dust the blade of a sharp knife with flour and cut the dough into twelve even squares (they will seem small). Transfer the squares to the prepared baking sheet and bake for 13 to 15 minutes, until the biscuits are lightly golden on top and a rich, golden brown on the bottom. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits).
- Note: If you'd like to make your own buttermilk, check out the easy method here.
- Freezer-Friendly Instructions: The biscuits can be frozen, unbaked, for up to 3 months. They can be baked without thawing; they may just take a few extra minutes in the oven.
Nutrition Facts : ServingSize 1 biscuit, Calories 179, Fat 10g, Carbohydrate 20g, Protein 3g, SaturatedFat 6g, Sugar 2g, Fiber 1g, Sodium 148mg, Cholesterol 26mg
MARCIA'S SOUTHERN BUTTERMILK BISCUITS
Make and share this Marcia's Southern Buttermilk Biscuits recipe from Food.com.
Provided by laurenpie
Categories Breads
Time 32m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Combine dry ingredients, cut in shortening thoroughly, stir in buttermilk. Dough should be a soft, sticky putty (barely able to pick up and handle). Round up dough on floured board. Knead 5 times or until it will hold together. Roll out or pat to about 1/2" thick. Cut with floured biscuit cutter.
- Pour a thick layer of oil in baking pan. Put each biscuit in pan in oil, then turn over. Bake at 450 degrees for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 141.5, Fat 6.2, SaturatedFat 1.6, Cholesterol 1.2, Sodium 339.3, Carbohydrate 18.2, Fiber 0.6, Sugar 2.2, Protein 3.2
CLASSIC SOUTHERN BUTTERMILK BISCUITS
These classic Southern buttermilk biscuits are light, tender, and the perfect match for a slice of ham, melted butter and honey, your favorite jam, or smothered in country gravy!
Provided by Summer Miller
Categories Brunch Dinner Side Dish Snack Baking How To
Time 17m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven and set up: Preheat the oven to 475°F. Place a little flour in a shallow dish and keep it next to your dough.
Nutrition Facts : Calories 306 kcal, Carbohydrate 36 g, Cholesterol 21 mg, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, Sodium 665 mg, Sugar 2 g, Fat 15 g, ServingSize 6 (3-inch diameter) biscuits, UnsaturatedFat 0 g
EXTRA-FLAKY SOUTHERN BUTTERMILK BISCUITS
These biscuits are folded, creating a layered effect. These biscuits are well worth the effort--tender and very flaky. For best results, use White Lily all-purpose flour. It is ground from a special low-gluten soft wheat and is perfect for making biscuits.
Provided by SharleneW
Categories Breads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450° (500° if using a convection oven).
- Line a large baking sheet with parchment paper.
- In bowl, combine flour, cream of tartar, baking soda and salt.
- Cut cold butter or shortening into dry ingredients with a pastry blender.
- (Mixture will resemble coarse crumbs, with no large chunks of butter.) If butter gets very soft at this point, refrigerate mixture for 20 minutes.
- Add 1 3/4 cups buttermilk, stirring just to moisten all ingredients.
- Dough should be soft and moist; add remaining 1/4 cup as needed.
- Turn dough out onto lightly floured work surface and knead gently about 10 times, or just untl dough holds together.
- Roll or pat dough into a 14-by-10-inch rectangle.
- With short side nearest you, spread top two-thirds of dough with 3 tablespoons soft butter, leaving bottom third, closest to you, unbuttered.
- Fold dough into thirds (like you would fold a letter) by pulling bottom third up over center and then pulling top third over middle.
- Turn dough so short side faces you.
- Pat into a 9-by-12-inch rectangle.
- In same manner, spread again with 3 tablespoons soft butter and fold letter style.
- Turn once more in the same manner.
- Pat into a 9-by-12-inch rectangle; spread with remaining 3 tablespoons soft butter and fold up.
- Work quickly and gently so as not to overwork dough.
- Pat dough into rectangle 3/4-inch thick on floured surface.
- Cut into squares with a sharp chef's knife.
- Place on pan, 1 inch apart.
- Lightly brush tops with melted butter.
- Bake in center of hot oven about 20 minutes (about 12 minutes in convection), until golden brown and firm.
- Serve hot, warm or room temperature.
Nutrition Facts : Calories 271.1, Fat 14.4, SaturatedFat 9, Cholesterol 37.8, Sodium 433.2, Carbohydrate 30.2, Fiber 1, Sugar 1.5, Protein 5
SOUTHERN BUTTERMILK BISCUITS
These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.
Provided by P48422
Categories Breads
Time 22m
Yield 10 biscuits
Number Of Ingredients 6
Steps:
- Preheat your oven to 450°F.
- Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If using a food processor, just pulse a few times until this consistency is achieved.
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a floured board.
- Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
- Use a round cutter to cut into rounds.
- You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
- Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
- If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
- Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
- Do not overbake.
- Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
- The dough must be handled as little as possible or you will have tough biscuits.
- I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
- You also must pat the dough out with your hands, lightly.
- Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
- Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
- When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
FAVORITE BUTTERMILK BISCUITS
Quick, delicious, low fat biscuits made with 1/3 cup vegetable oil as the only fat. This family-treasured recipe is from a 1961 Betty Crocker cookbook
Provided by Gwamma Kaff
Categories Breads
Time 22m
Yield 10 biscuits, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Combine dry ingredients. Measure oil and buttermilk in measuring cup and pour all at once into flour mix. Combine until blended and knead on wax paper. Pat out dough to approximately 1/4-1/2 inch thick. Cut with biscuit cutter until all dough is used. Place on ungreased baking pan and bake 10-12 minute.
Nutrition Facts : Calories 405.4, Fat 19.1, SaturatedFat 2.7, Cholesterol 1.6, Sodium 885.7, Carbohydrate 50.2, Fiber 1.7, Sugar 2.1, Protein 7.8
More about "marcias southern buttermilk biscuits recipes"
SOUTHERN BUTTERMILK BISCUITS | KEVIN IS COOKING
From keviniscooking.com
AUNT BEE'S 3 INGREDIENT BISCUIT RECIPE - THE SEASONED …
From theseasonedmom.com
SOUTHERN BUTTERMILK BISCUITS - THE SEASONED MOM
From theseasonedmom.com
EASY BUTTERMILK BISCUITS - SOUTHERN BITE
From southernbite.com
BEST BUTTERMILK BISCUITS RECIPE - LOS ANGELES TIMES
From latimes.com
FLAKY, FLUFFY SOUTHERN BUTTERMILK BISCUITS RECIPE | GIRL …
From girlversusdough.com
HOMEMADE BUTTERMILK BISCUITS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SOUTHERN BUTTERMILK BISCUITS FROM SCRATCH RECIPE | ALTON BROWN
From altonbrown.com
EASY SOUTHERN BUTTERMILK BISCUITS RECIPE - DIVAS CAN COOK
From divascancook.com
I TRIED SOUTHERN LIVING'S FAVORITE BUTTERMILK BISCUIT RECIPE - KITCHN
From thekitchn.com
HOMEMADE SOUTHERN BUTTERMILK BISCUITS | THE NOVICE CHEF
From thenovicechefblog.com
BUTTERMILK BISCUITS - PREPPY KITCHEN
From preppykitchen.com
SOUTHERN BUTTERMILK BISCUITS - THE COUNTRY COOK
From thecountrycook.net
HOW TO MAKE THE BEST SOUTHERN-STYLE BUTTERMILK BISCUITS
From thekitchn.com
BUTTERMILK SUGAR BISCUITS RECIPE - NYT COOKING
From cooking.nytimes.com
SOUTHERN BUTTERMILK BISCUITS RECIPE | THE GRACIOUS WIFE
From thegraciouswife.com
I TRIED 6 POPULAR STORE-BOUGHT BISCUITS, THIS IS THE ONE I’D BUY AGAIN
From simplyrecipes.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