REAL BUTTERMILK BISCUITS WITHOUT THE BUTTERMILK OAMC
Buttermilk biscuits without the buttermilk. I searched a lot of years for a good biscuit recipe and ultimately came up with my own. Super moist and delicious.
Provided by MissMia
Categories Breads
Time 20m
Yield 12 Biscuits, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Mix dry ingredients.
- Add butter and shortening to the dry ingredients and work into flour with a pastry cutter or a fork (or even your fingers) until the flour resembles course crumbs.
- Mix milk and sour cream.
- Make a well in the center of the flour and pour in the milk and sour cream mixture.
- Stir very lighly, only until mixed. DO NOT OVER STIR! This will result in tough biscuits. As soon as a dough ball forms, stop stirring. The dough will be very, very sticky. This is good. It means very moist biscuits.
- Turn the dough ball onto a very well floured surface, dust the top of the dough ball with flour and gently fold the dough onto itself 5 or 6 times.
- Press down or use a rolling pin to make the pile of dough 1" thick. Use a two inch cutter to cut out 12 biscuits. If you reuse the scraps the biscuits from the scraps will not be as tender as the original batch.
- Place biscuits on a baking pan (any kind; cookie, cake pan, etc.) so that the biscuits are just touching if you'd like the sides tender. Make sure there is an inch between biscuits if you'd like crispier sides.
- Freeze or Bake 9 - 20 minutes (The time depends on the size of your biscuits so keep an eye and note how long it takes for the size and temperature of your oven. If making small biscuits it will take much less time).
- You may brush the tops with milk or butter for a golden brown biscuit.
- These can be frozen and baked at this stage (takes a bit longer, just keep an eye on them), and they still come out perfect. I quadruple the batch and freeze a bunch for weekday breakfasts.
- If you want a warm biscuit just pop them in the microwave or back into the oven and they taste like they are fresh from the oven.
Nutrition Facts : Calories 137.2, Fat 6.5, SaturatedFat 3.1, Cholesterol 11.5, Sodium 146.9, Carbohydrate 16.9, Fiber 0.6, Sugar 0.4, Protein 2.7
SADIE'S BUTTERMILK BISCUITS
This country fair award-winning recipe was perfected by my grandmother on the northern Canadian prairies. Sadie's advice - leave little chunks of lard the size of peas when cutting the flour in. Can be served at breakfast, lunch, or dinner.
Provided by PTRICK
Categories Bread Quick Bread Recipes Biscuits
Time 32m
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 22.9 g, Cholesterol 11.9 mg, Fat 11.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 336.7 mg, Sugar 1.4 g
BEST BUTTERMILK BISCUITS
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
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
MIN'S CHEAP, NO BUTTERMILK BISCUITS
This is my easy, never fail biscuit recipe with a couple of variations. Being native southerners, we make these A LOT.
Provided by HSingARMYmom
Categories Breads
Time 30m
Yield 12-15 biscuits, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Mix flour, salt, baking powder and cream of tartar.
- Cut shortening into dry ingredients till it resembles coarse cornmeal.
- Whisk egg into milk and then add milk mixture to dry ingredients just till combined.
- Pat out dough on floured surface till about 3/4" thick - try to handle as little as possible.
- Cut into biscuits.
- I bake mine in a preheated cast iron skillet.
- Bake for 20-25 minutes or till light brown.
- Makes 12-15 biscuits (depending on what size glass you find to cut them with!).
- Variations:.
- *add 1/2 cup sugar and 1 teaspoons cinnamon to dry ingredients and 1 teaspoons vanilla extract to milk mixture for sweet biscuits. Its also REALLY good to add about 1/2 cup of frozen blueberries to these - leave out the cinnamon and they taste a lot like scones. Just add berries before the wet ingredients. Great with butter and honey or jelly.
- *add 1/2 cup shredded sharp cheddar cheese, 1/2 teaspoons dry italian herbs and 1-2 teaspoons minced garlic to dry ingredients. Brush tops with melted butter and sprinkle parmesan cheese on top before baking for a quick Italian side bread in place of breadsticks/garlic bread.
- *add 1/2 cup shredded cheese, 1 cup cooked meat (sausage, bacon or ham), and 2 eggs (cooked/scrambled) for take-and-go breakfast biscuits. Mix the cheese, meat and eggs with the flour before adding the wet ingredients. The meat, egg and cheese are baked right into the biscuits. These freeze really well in small ziplocks and can be microwaved for about 1 minute for instant breakfast.
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