Paula Deen Biscuit Recipe Buttermilk

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BASIC BUTTERMILK BISCUITS



Basic Buttermilk Biscuits image

Makes about 8 (3-inch) biscuits

Number Of Ingredients 4

3 cups self-rising flour
½ cup cold butter, cut into pats
1¼ cups buttermilk
3 tablespoons butter, melted (optional)

Steps:

  • Preheat oven to 450°. Line a baking sheet with parchment paper, or grease a cast-iron skillet. In a large bowl, place flour. Using a pastry blender or 2 forks, cut cold butter into flour until mixture is crumbly. Gradually add buttermilk, stirring with a fork just until dry ingredients are moistened. On a lightly floured surface, turn out dough, and knead lightly 5 times. Pat dough to ¾-inch thickness. Using a 3-inch round cutter, cut dough, rerolling scraps as needed. Place biscuits on prepared pan. Bake for 11 to 13 minutes or until biscuits are golden brown. Brush with melted butter, if desired.

CLASSIC BUTTERMILK BISCUITS



Classic Buttermilk Biscuits image

Provided by Paula Deen

Categories     baking     classics     Country Cooking     Family Supper     southern

Time 20m

Yield 12

Number Of Ingredients 7

4 cups self-rising flour
2 teaspoons sugar
1 teaspoon kosher salt
1 cup cold unsalted butter, cubed
1 ½ cups cold whole buttermilk
2 tablespoons unsalted butter, melted
butter, for serving

Steps:

  • Preheat oven to 425°. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together flour, sugar, and salt. Using a fork or pastry blender, cut in cold butter until mixture is crumbly and about the size of peas. Gradually add buttermilk, stirring just until dry ingredients are moistened.
  • Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times. Pat dough to 1-inch thickness using a light touch; the more you work the dough, the tougher your biscuits will be. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, flouring cutter between each cut. Make cuts close together to minimize scraps. Gently re-pat scraps and cut to use all dough. Place biscuits on prepared pan, sides touching so they rise high. Gently press down top of biscuits with your knuckles; brush with melted butter.
  • Bake until golden brown, 20 to 25 minutes. Let cool on pan for 5 minutes; serve immediately with butter.
  • Baking Tips: After you cube the butter, put it in the freezer for a few minutes to get it really cold. Resist the temptation to cut the butter into pieces that are smaller than peas; bigger butter pieces mean taller, flakier biscuits. Use full-fat buttermilk, and give the container a good shake before measuring. If the sides of your biscuits are touching, they will rise higher. Biscuits can be prepared through step 3 and frozen in a heavy-duty resealable plastic bag for up to 2 months. Bake frozen biscuits as directed for 30 to 35 minutes.

BISCUITS



Biscuits image

This simple, made from scratch, butter biscuit recipe from Paula Deen is a Southern favorite for breakfast. Ingredients include all-purpose flour, cubed butter and milk. Prep time is approximately 15 minutes and cooking time takes 12 minutes at 425°F.

Provided by Paula Deen

Categories     baking     classics     southern cooking

Time 15m

Yield about 3 dozen biscuits

Number Of Ingredients 6

2 cups all purpose flour
1 teaspoon sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons cubed butter
3/4 cup (more or less if needed) milk

Steps:

  • Preheat oven to 425 °F.
  • In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
  • Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
  • Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.

BASIC BISCUITS - FROM PAULA DEEN



Basic Biscuits - from Paula Deen image

No waiting for rise with this recipe! This is the biscuit recipe she used for the Country Fried Steak & Gravy, which I posted separately. She, also, preferred to use lard instead of Crisco! Great tip in step 4 provided by unknown reviewer. (NOTE Granny T suggests you increase salt to 1 tsp)

Provided by Nana Lee

Categories     Yeast Breads

Time 27m

Yield 3 doz

Number Of Ingredients 9

1 (1/4 ounce) package yeast
1/2 cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (see NOTE above)
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup solid shortening (recommend frozen Crisco)
2 cups buttermilk

Steps:

  • Preheat oven to 400ºF.
  • Dissolve yeast in warm water; set aside.
  • Mix dry ingredients together.
  • Cut in shortening. (NOTE: P.S. if you freeze the shortening first, then grate the frozen shortening into the dry mixture it blends perfectly throughout and simplifies the process. This tip supplied by a reviewer).
  • Add yeast and buttermilk and mix well.
  • Turn dough onto lightly floured surface and roll out to desired thickness.
  • Cut with small biscuit cutter and place on greased baking sheet.
  • Bake for 12 minutes or until golden brown.

Nutrition Facts : Calories 1319.5, Fat 54.9, SaturatedFat 14.1, Cholesterol 6.5, Sodium 1348.4, Carbohydrate 177.3, Fiber 6.3, Sugar 16.8, Protein 27.9

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