Sarabeths Bakery Buttermilk Biscuits Recipes

SARABETH'S BAKERY BUTTERMILK BISCUITS

Steps:

• Position a rack in the center of the oven; preheat to 400°.
• Line a half-sheet pan with parchment paper.
• Sift the flour, sugar, baking powder, and salt together into the bowl of a stand mixer.
• Attach the bowl to the mixer and fit with paddle attachment.
• Add the butter; mix on low speed until the mixture resembles coarse meal with some pea-size pieces of butter.
• Add the buttermilk, mixing just until the dough barely comes together.
• Scrape the dough onto a lightly floured surface and knead a few times until the dough is smooth.
• Sprinkle the top of the dough with flour and roll out a little more than 3/4 inch thick.
• Using a 2 1/4 inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the biscuits and place 1 inch apart on the pan.
• Gently press the scraps together (do not overhandle the dough); repeat rolling and cutting.
• Bake until the biscuits are well risen and golden brown, 18-20 minutes.
• Serve hot or warm.
• To reheat biscuits, wrap them in foil and bake in preheated 350° for about 10 minutes.

WHOLE WHEAT BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F Combine 1 3/4 cups flour, baking powder, baking soda and salt in a medium bowl; whisk together. Add butter, toss with your fingers to coat with flour, and rapidly pinch and fluff butter into flour with your fingertips to make small flakes. Work quickly to keep butter firm.
• Add buttermilk; stir well with a fork until the dough gathers into one large lump. Drizzle in additional droplets of buttermilk if necessary.
• Scrape dough onto a flat surface sprinkled with remaining 1/4 cup flour. Roll dough to coat with flour, then pat out into a rough rectangle about 1/2-inch-thick and fold it in thirds. Repeat the patting and folding. Pat dough into a thickness of 1 inch. Dip a 2-inch round cutter into flour and stamp out biscuits, coating the cutter with flour before each stamping. Place biscuits, top sides up, on a heavy ungreased baking sheet about 1 inch apart.
• Bake 10 to 12 minutes, until biscuits are golden brown. Makes 12 biscuits.
• Note: These are really good with honey butter. To make honey butter, put approximately equal amounts of honey and soft butter into a small bowl and whip with a fork until smooth.

BUTTERMILK YEAST BISCUITS

Steps:

• Dissolve yeast in warm water in a small bowl and set aside.
• Sift next 5 dry ingredients together in a large bowl.
• Add remaining ingredients and yeast mixture to large bowl of dry ingredients and mix well.
• Store in covered container or ziploc bag in refrigerator until ready to bake.
• Pinch off into bisquits and bake in an ungreased pan for 20 minutes at 400.

THE BEST FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
• Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

MAPLE MUFFINS FROM SARABETH'S BAKERY

Steps:

• Position a rack in the center of the oven and preheat to 400°.
• Brush the insides of 12 muffin cups with softened butter, then brush the top of the pan.
• Whisk the unbleached flour, whole wheat flour, baking powder, and salt together in a bowl.
• Whisk the maple syrup, melted butter, and milk together in another bowl, then whisk in the egg and yolk.
• Add the dry ingredients to the wet ingredients and stir just until smooth.
• Stir in the walnuts; let the batter stand so the dry ingredients can absorb the liquid, about 5 minutes.
• Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared muffin cups.
• Bake for 10 minutes; decrease the oven temperature to 375° and bake until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 more minutes.
• Cool in the pan set on a wire rack for 10 minutes; remove muffins to wire rack and cool completely.

BOB'S RED MILL BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F.
• Mix unbleached white flour, whole wheat flour, baking powder, evaporated cane juice, sea salt, and baking soda thoroughly.
• Add butter and mix until evenly distributed. Add buttermilk and evenly mix until dough forms.
• Roll dough out on a floured surface, sprinkle on flaxseed meal, and cut with a 2½-inch cutter.
• Place biscuits on a baking sheet and bake in oven for 10-15 minutes, or until golden brown.
• Makes 2 dozen biscuits.

BEST EVER RAISED BUTTERMILK BISCUITS

Steps:

• In small warm bowl, mix sugar with the water, add yeast and stir to dissolve.
• Sift flour again with baking powder and salt in a large bowl. Cut in shortening to fine crumb stage with pastry blender.
• Add butter milk and yeast mixture, mix to a moderately stiff dough. Knead lightly for a few seconds.
• Roll to 1/2-inch thickness cut into biscuits using 2 1/4-inch biscuit cutter.
• Arrange on greased baking pans so biscuits barely touch each other, prick tops with fork and brush with melted butter.
• Let rise in warm place until almost double in size, about 30-40 minutes.
• Bake in 425° oven 10-15 minutes.