Old Fashioned Buttermilk Biscuits Recipes

OLD FASHIONED BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425 degrees.
• Spray a baking sheet or cast iron skillet generously with cooking spray and set aside.
• Sift the flour into a large mixing bowl.
• Make a well in the center of the flour and pour in the buttermilk followed by the oil and the salt.
• Mix all ingredients together just until all the flour is moistened. Do not overmix.
• Turn the dough out onto a very lightly floured surface and knead 4 or 5 times - no more.
• Pinch off portions of dough a little larger than a golf ball.
• Roll the dough into a ball, then press to flatten into a disk.
• Place the biscuits on the prepared baking sheet or skillet with the edges touching.
• Place the baking sheet in the upper third of the oven and bake for approximately 15 minutes. If tops are not quite brown near the end of the cooking time, turn on the broiler briefly to finish browning.
• While the biscuits are cooking, melt the butter over low heat.
• Remove biscuits from the oven and brush with melted butter.

OLD-FASHIONED BUTTERMILK BISCUITS FROM SCRATCH

Steps:

• Preheat oven to 450 degrees.
• Prepare a baking sheet.
• Add the flour, baking soda, baking powder, and salt to a large mixing bowl, whisk together until combined.
• Cut butter into cubes, and add to the flour.
• Either using your hands or a pastry blender, combined butter with the flour.
• Pour in the buttermilk, mix until just combined.
• Flour a large surface and pat dough until about a ½'' thick.
• Cut into biscuits and place on prepared baking sheet, flat side down.
• Bake for 10-12 minutes.

OLD-FASHIONED BUTTERMILK BISCUITS

Steps:

• In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Combine the buttermilk, oil and sour cream; stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 8-12 minutes or until lightly golden brown. Serve warm.

BEST BUTTERMILK BISCUITS

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.

OLD-FASHIONED BUTTERMILK BISCUITS

Steps:

• preheat oven to 425 degrees and lightly grease a baking sheet; set aside.
• sift together the flour, baking powder, soda, and salt in a large bowl. cut the butter into the mix using a pastry blender or 2 knives until the mix resembles coarse meal.
• add 1 1/4 cups of buttermilk and mix lightly just until the dough begins to stick together (do not overmix). add up to 4 tbsp more buttermilk, 1 tbsp at a time, if the dough is dry.
• turn the dough out onto a lightly floured surface and press together lightly just until the dough forms a ball (do not overwork).
• roll or pat the dough out to 3/4-inch thickness and cut with floured biscuit cutter or upside down glass.
• place biscuits onto baking sheet and bake for 12-15 minutes, until golden brown. serve immediately!

SADIE'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk together flour, salt, baking soda, cream of tartar, and baking powder. Cut lard into flour mixture using a pastry blender until crumbly; stir in buttermilk. Turn mixture onto a floured surface and knead just a few times to form a moist dough.
• Roll dough out 1-inch thick; cut biscuits with a cookie cutter or round glass. Place biscuits on an ungreased baking sheet.
• Bake in the preheated oven until tops are golden, about 12 minutes.

SOUTHERN BUTTERMILK BISCUITS

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.