Powdermilk Biscuits Recipes

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OLD-FASHIONED BUTTERMILK BISCUITS



Old-Fashioned Buttermilk Biscuits image

My family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. -Wendy Masters, Grand Valley, Ontario

Provided by Taste of Home

Time 20m

Yield 8 biscuits.

Number Of Ingredients 8

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/4 teaspoon salt
2/3 cup buttermilk
2 tablespoons canola oil
1 tablespoon reduced-fat sour cream

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.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 276mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic exchanges

CHEF JOHN'S BUTTERMILK BISCUITS



Chef John's Buttermilk Biscuits image

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Biscuits

Time 35m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  • Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  • Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  • Turn dough onto a floured work surface, pat together into a rectangle.
  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  • Roll dough on a floured surface to about 1/2 inch thick.
  • Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  • Brush the tops of biscuits with 2 tablespoons buttermilk.
  • Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g

BEST BUTTERMILK BISCUITS



Best Buttermilk Biscuits image

This recipe makes fluffy, light, and tasty biscuits.

Provided by Carol Reese Hardbarger

Categories     Bread     Quick Bread Recipes     Biscuits

Time 55m

Yield 12

Number Of Ingredients 4

2 ¼ cups self-rising flour
¼ teaspoon baking soda
½ cup butter-flavored shortening (such as Crisco®)
1 cup buttermilk

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.

Nutrition Facts : Calories 170 calories, Carbohydrate 18.4 g, Cholesterol 0.8 mg, Fat 9.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 345.3 mg, Sugar 1 g

FLUFFY BAKING POWDER BISCUITS



Fluffy Baking Powder Biscuits image

These are great! Nice and easy, and light and yummy. I get about 16 biscuits with this recipe. I like the versatility as well. I add cheese or garlic; whatever hits me at the time. I almost always add extra sugar.

Provided by byZula

Categories     Breads

Time 35m

Yield 16 biscuits

Number Of Ingredients 6

2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon sugar
1/2 cup vegetable shortening
2/3 cup milk

Steps:

  • Preheat oven to 425 degrees. Grease two 8-inch cake pans.
  • Put the flour, salt, baking powder, and sugar in a bowl.
  • Cut in the shortening until mixture resembles coarse meal.
  • Add the milk all at once and stir just until the dough forms a ball around the fork.
  • Turn dough out onto a lightly floured board and knead 14 times.
  • Pat until 1/2-inch thick.
  • Cut into rounds with a 2-inch cookie cutter.
  • Place, touching each other, in the cake pans and bake for 15-20 minutes.
  • CRUSTY BISCUITS.
  • Roll biscuits to 1/4-inch thick and place 1-inch apart in pan.
  • Bake in a 450 degree oven for 12 minutes.
  • Yields almost double the biscuits.
  • BUTTERMILK BISCUITS.
  • Use 2/3 cup buttermilk instead of sweet milk, 1/2 teaspoons baking soda and only 2 teaspoons baking powder.
  • CHEESE BISCUITS.
  • Add 1/2 cup grated sharp cheddar cheese to dry ingredients.
  • DROP BISCUITS.
  • Add additional 1/3 cup milk and use a baking sheet.

POWDERMILK BISCUITS



POWDERMILK BISCUITS image

Yield 20 Biscuits

Number Of Ingredients 9

Unsalted butter, for the pan
1¾ cups bread flour
1¾ cups cake flour, plus more for dusting
2½ tbsp baking powder
¼ cup sugar
1½ tsp kosher salt
¾ cup plus 2 tbsp vegetable shortening
2 large eggs, plus 1 beaten egg for brushing
1 cup buttermilk or milk

Steps:

  • Preheat the oven to 350°. Butter a baking sheet. Whisk the bread flour, cake flour, baking powder, sugar and salt in a large bowl. Work in the shortening with your fingers until the mixture is combined. Beat the eggs and buttermilk, then stir into the flour mixture with a fork to make a shaggy dough. Turn the dough out onto a lightly floured surface and roll out to ¼ inch thick. Cut out biscuits using a 2½-inch-round cutter or class, rerolling the scraps as needed. Transfer to the prepared baking sheet. Brush with the beaten egg. Bake until golden and puffy, 18-20 minutes. Transfer to a rack and let cool slightly. Serve warm.

CATHEAD BISCUITS



Cathead Biscuits image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 large biscuits

Number Of Ingredients 6

2 cups all-purpose flour, plus more for rolling
3 teaspoons baking powder
1/4 teaspoon kosher salt
3 tablespoons vegetable shortening
5 tablespoons cold, unsalted butter, cubed
1 cup buttermilk

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine 2 cups of the flour with the baking powder and salt in a large bowl. Cut in the shortening and 3 tablespoons of the butter until the mixture is the size of small peas.
  • Add the buttermilk, and stir until the dough is just mixed and starts to form a ball.
  • Rest the dough in the refrigerator for 10 to 15 minutes.
  • Sprinkle a work surface with flour. Transfer the dough to the floured surface, and sprinkle with a little extra flour. Knead the dough 3 to 4 times. Do not overwork the dough. It will make the dough tough and difficult to work with.
  • Flatten the dough into a 3/4- to 1-inch-thick disk with a rolling pin. Cut out biscuits with a large 4- or 5-inch biscuit cutter.
  • Bake the biscuits until golden brown, about 20 minutes.
  • Melt the remaining 2 tablespoons butter. Brush the hot biscuits with the butter. Turn on the broiler. Broil the biscuits until desired brownness.

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