HOMEMADE BUTTERMILK BISCUITS
Create the tallest and flakiest buttermilk biscuits you have ever tasted - from scratch! This recipe takes you through every step.
Categories Recipes
Time 33m
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, baking soda, salt, and sugar in a mixing bowl.
- In another bowl whisk eggs, buttermilk and cream together.
- Using a pastry cutter, 2 knives, or fingertips, add the cold butter chunks to the flour mixture until they are roughly the size of blueberries.
- Mix wet ingredients in to dry ingredients just until the mixture forms a dough, be careful not to overwork the dough.
- On a lightly floured work surface, knead dough very gently for 1 minute or until the dough is smooth.
- Cut dough in 1⁄2 and keep one 1⁄2 covered in the refrigerator while rolling and cutting.
- Roll the dough to approximately 3⁄4" to 1" thick and cut using a (dipped in flour) round biscuit cutter, heart shaped cookie cutter or glass rim.
- Gently knead scraps together and roll again.
- Biscuits should be placed on an ungreased sheet pan or baking stone with sides touching to encourage the biscuits to rise high.
- Roll and cut 2nd 1⁄2 of the dough.
- Bake at 425o for 15-18 minutes until biscuits are golden brown and cooked thoroughly.
- Transfer biscuits to a cooling rack.
- Serve warm with your favorite hot beverage.
Nutrition Facts : Calories 278 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 biscuit, Sodium 521 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MILE HIGH BISCUITS
I was never able to make good biscuits until I stumbled upon this one years ago in a community cookbook. My family loves these biscuits and they never fail...
Provided by dvbayshore
Categories Breads
Time 22m
Yield 24 biscuits, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425*F.
- Blend dry ingredients together in large bowl.
- Keep butter in refrigerator until required. Slice butter into 4 or 5 thin sections and place over flour mixture. Cut butter in with a pastry cutter, until butter clumps are the size of corn niblets.
- Pour milk into small bowl; add egg and whisk gently until blended.
- Make a hollow in centre of flour/butter mixture and pour in milk/egg. Using a large mixing spoon, quickly blend all ingredients until a rough ball of dough is formed. The secret is to blend well, but not NOT over-work the dough. (I sometimes will just use my hands once I get CLOSE to forming.).
- Pick the ball up in your hands and gently work the dough with 4-5 hand motions to achieve a well-formed ball.
- Place the ball on a lightly floured surface and roll out with a lightly floured rolling pin until about 3/4 to 1 inch thickness.
- Cut biscuits to desired size with a SHARP biscuit cutter. This is another key to a biscuit that will rise nicely with a good shape. Never twist while cutting, but cut straight down in one movement, otherwise you will 'pinch' the dough which interferes with rising.
- Place on un-greased cookie sheet and bake for 11-12 minutes. (Check for doneness at 11 minutes. Biscuits should be light gold.).
- Serve warm - they are yummiest when fresh out of the oven. Allow to cool completely on a rack before storing. These biscuits freeze well and are nice if re-heated gently in the oven (never in the microwave!).
- If you like cheese biscuits, go ahead and add 1/2 cup grated cheese before adding in the milk; chives too! ENJOY.
- NOTE: For a family member who is diabetic but loves biscuits, I modify this recipe to use some soy flour (about 1/3 of the amount) and substitute Splenda for the sugar.
Nutrition Facts : Calories 240, Fat 13, SaturatedFat 7.9, Cholesterol 51, Sodium 379.7, Carbohydrate 26.4, Fiber 0.8, Sugar 1.2, Protein 4.5
MILE HIGH BUTTERY BISCUITS
My grandmother used to make this recipe every Saturday with home baked beans. She would use tenderfake lard. I have changed the lard to butter or Margarine, hence the name buttery biscuit.
Provided by Dee 9
Categories Breads
Time 27m
Yield 15 biscuits, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- With a knife or pastry cutter cut in, flour, baking powder, cream of tartar,.
- salt, sugar and margarine. Cut in until it becomes course and crumbly.
- Whip together milk and egg with a fork.
- Mix with the flour mixture until it forms a soft dough.Add flour if the dough is too sticky.
- Important: DO NOT OVER MIX. This will made your biscuit hard if you over mix.
- Roll out dough with a rolling pin to about 11/2 to 2 inch thickness.
- I use an empty small can of peas opened at both ends (to let the air though) to cut out the biscuits.
- Place biscuits on a cookie sheet.
- Place cookie sheet in your preheated oven on the very top rack.
- Bake for 12 to 14 minutes.
- Remove from oven and let stand for 5 minutes.
Nutrition Facts : Calories 482.7, Fat 25.9, SaturatedFat 15.9, Cholesterol 97.7, Sodium 1155.8, Carbohydrate 54.2, Fiber 1.7, Sugar 2.3, Protein 9.1
MILE HIGH BISCUITS RECIPE - (4.3/5)
Provided by á-41473
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them. Tips to making awesome biscuits: *ONLY hand mix your dough. Don't mix in a Bosch or with a hand mixer. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky. *Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit. Keeping the dough thick will ensure a chewy and soft biscuit. I keep my dough about 1 to 1 1/2 inches thick (cooking times may vary depending how thick you make them).
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- In a medium bowl, combine flour, baking powder, baking soda, 2 tsp salt, sugar, and buttermilk powder (if using).
- Tumble the butter chunks into the flour mixture and begin to work them in, using your hands, a pastry cutter, or a food processor, until the butter is fully worked in and reduced to tiny bits (no large chunks). Pour the water (or buttermilk, if using) over the flour/butter and begin to combine (using a spoon or hands) until a ball of dough begins to form. If the dough seems too dry, add a bit more liquid, a tablespoon at a time.
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