Soft And Fluffy Buttermilk Biscuits Recipes

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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

FLUFFY SOUTHERN BUTTERMILK BISCUITS



Fluffy Southern Buttermilk Biscuits image

Provided by Melissa Sperka

Categories     Bread

Time 30m

Number Of Ingredients 7

3 cups all purpose flour
5 tsp baking powder
1 1/2 tsp salt
1/2 tsp baking soda
1/2 cup cold butter ( or vegetable shortening)
1 - 1 1/4 cup cold buttermilk
melted butter or heavy cream to brush the tops

Steps:

  • Preheat the oven to 450°F and line a baking sheet with parchment paper.
  • Sift together the dry ingredients in a large mixing bowl.
  • Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.
  • Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet but, slightly sticky.
  • Roll or pat out on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up. Re-roll any scraps and repeat.
  • Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
  • Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed.
  • Brush with melted butter after removing from the oven. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 32 g, Protein 6 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 570 mg, Fiber 1 g, Sugar 3 g, Calories 254 kcal

FLUFFY BUTTERMILK BISCUITS



Fluffy Buttermilk Biscuits image

Ever in search of biscuits that actually rise, I tried this recipe and they DID, indeed, rise! HINT: Do not twist the biscuit cutter, just punch through the dough. Twisting "seals" the edges and the biscuit doesn't rise as well. The secret to this recipe, according to the author, is the type of flour. The lower the protein content, the higher the biscuit will rise. "Southern" flours such as White Lily, are recommended. Since Southern flours aren't always available, she came up with this preparation.

Provided by HisPixie

Categories     Breads

Time 20m

Yield 12 biscuits, 12 serving(s)

Number Of Ingredients 7

1 1/4 cups cake flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, cut into small chunks
3/4 cup buttermilk

Steps:

  • Preheat oven to 500 degrees.
  • Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an ungreased baking sheet handy.
  • Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball.
  • Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, 3/4 - 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.
  • Bake biscuits: place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.

Nutrition Facts : Calories 120.4, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.8, Sodium 245, Carbohydrate 18, Fiber 0.5, Sugar 0.8, Protein 2.5

FLUFFY BUTTERMILK BISCUITS



Fluffy Buttermilk Biscuits image

Fluffy Buttermilk Biscuits. Homemade, simple, regular ingredients and very easy to make! Serve with a lovely stew or alongside a breakfast. Delicious!

Provided by Lovefoodies

Categories     Breakfast

Time 20m

Number Of Ingredients 7

2 cups All Purpose flour
a pinch of salt
1 tsp of baking powder
3 tbsp of shortening or butter, chilled
1 cup of buttermilk
1 teaspoon vegetable oil
1 Tablespoon melted butter

Steps:

  • Preheat oven to 425 F and place your cast iron skillet pan or baking tray in the oven.
  • In a bowl, add the flour, salt and baking powder. Then add the shortening or butter. Using a pastry cutter or 2 round bladed knives, combine everything until the mixture resembles breadcrumbs.
  • Add the buttermilk to the flour mix and incorporate until all wet. You may need to add a little bit of additional milk, just to make the mix workable.
  • Once the mixture turns into a dough, shape and gently pat the dough so it is of an even thickness of about 1 inch thick with your hands. Then using a round cutter, cut the biscuits.
  • When you have cut the biscuits out, remove the heated skillet / baking tray from the oven and spray or brush with vegetable oil. Then place the biscuits on the pan / tray and return to oven. Bake for about 15 minutes or until lightly golden. Once ready, remove from the oven and brush the tops with melted butter and serve warm.

Nutrition Facts : Calories 267 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 212 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

THE BEST FLAKY BUTTERMILK BISCUITS



The Best Flaky Buttermilk Biscuits image

We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 12 biscuits

Number Of Ingredients 7

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon fine salt
10 tablespoons cold unsalted butter, cut into pieces
3/4 cup buttermilk, plus more for brushing

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.

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

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

LIGHT AND FLUFFY BUTTERMILK BISCUITS



Light and Fluffy Buttermilk Biscuits image

Make and share this Light and Fluffy Buttermilk Biscuits recipe from Food.com.

Provided by YungB

Categories     Breads

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, chilled plus 1/2 stick, melted
3/4 cup buttermilk

Steps:

  • Preheat oven to 450 degrees.
  • Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl.
  • Cut in the 1 stick of chilled butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; add buttermilk all at once and stir just until dough clings together.
  • Gently knead dough about 10-12 times on a floured surface.
  • Pat dough out to 1/2 inch think.
  • Cut dough with a 2 1/2 inch biscuit cutter or a glass.
  • Dredge buiscuits in the 1/2 stick melted butter.
  • Bake for 10-12 minutes, until golden.

Nutrition Facts : Calories 460.2, Fat 24, SaturatedFat 14.9, Cholesterol 62.8, Sodium 709.4, Carbohydrate 53.1, Fiber 1.7, Sugar 4.5, Protein 8.2

FLUFFY BUTTERMILK BISCUITS



Fluffy Buttermilk Biscuits image

Enjoy these fluffy buttermilk biscuits with our Quick Jambalaya and Iceberg Salad with Creamy Honey Dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 35m

Yield Makes 8

Number Of Ingredients 7

2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup low-fat buttermilk, plus more for brushing
1/2 cup heavy cream

Steps:

  • Preheat oven to 375 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cut in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and cream; stir to combine.
  • Turn out dough onto a lightly floured work surface, and pat into a 6 1/2-inch round (about 1 inch high). Using a lightly floured 2 1/2-inch cutter, cut out rounds. Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart. Gather scraps, reshape, and cut out. Brush tops with buttermilk. Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.

FLUFFY BISCUITS



Fluffy Biscuits image

If you're looking for a flaky basic biscuit, this recipe is the best. These golden brown rolls bake up tall, light and tender. They're good on their own, but taste even better served warm and spread with butter or jam. -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Time 30m

Yield about 8 biscuits.

Number Of Ingredients 7

2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup shortening
1 large egg, room temperature
2/3 cup 2% milk

Steps:

  • Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

Nutrition Facts : Calories 249 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

BIG, FLUFFY BUTTERMILK BISCUITS RECIPE - (4.2/5)



Big, Fluffy Buttermilk Biscuits Recipe - (4.2/5) image

Provided by msippigrl

Number Of Ingredients 5

4 cups self-rising flour (I use White Lily)
1 stick (1/2 cup) cold salted butter, or lard or vegetable shortening
1 3/4 to 2 cups cold buttermilk
1 tablespoon vegetable shortening or oil
2 tablespoons melted salted butter or margarine, for brushing biscuits

Steps:

  • Measure the flour into a large mixing bowl, then place the bowl with the flour and the butter in the freezer for at least 15 minutes before making the biscuits. Meanwhile, prepare a floured work surface. Melt 2 tablespoons salted butter or margarine then set aside. Preheat the oven to 450°F. Place a black cast-iron skillet in the oven to preheat. (Skillet needs to be about 12-inches) Working quickly, cut the cold butter into the flour with a pastry cutter until butter is pea-size. Working in sections of the flour mixture, add a little buttermilk at a time and mix that section just until a soft dough forms. Continue mixing in sections until all the flour mixture has been incorporated, then lightly stir the sections together. Turn the dough out onto a floured surface; sprinkle top with flour and lightly pat into a 1-inch-thick circle. Using a 2 1/2 to 3-inches biscuit cutter, cut out 8 to 10 biscuits (leave them where they were cut.) Carefully remove the hot skillet from the oven and add the oil or shortening. Place the biscuits in the hot skillet with sides touching. Bake for 15 to 20 minutes, or until golden brown. Brush tops with melted butter and serve hot. NOTES: Instead of all butter in the biscuits, I used half stick (1/4-cup) salted butter and 1/4 cup Crisco vegetable shortening. I used lard in the biscuits in the skillet.

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2017-06-19 Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk. Bake at 450°F for about 15-17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Allow to cool for a few minutes, serve, and enjoy!
From livewellbakeoften.com


QUICK AND EASY BUTTERMILK BISCUITS – A KITCHEN HOOR'S ADVENTURES
2022-06-06 Instructions. Preheat oven to 375. Combine the flour with the baking powder, baking soda, and salt in a large mixing bowl and stir with a whisk to combine. Dot the flour mixture with the diced butter and use a pastry blender or two knife to cut the butter into the flour.
From akitchenhoorsadventures.com


BUTTERMILK BISCUITS RECIPE - TASTES BETTER FROM SCRATCH
2022-03-02 Preheat oven to 400°. Combine flour, baking powder, and salt in a large bowl. Grate the frozen butter into the flour mixture and then use a pastry blender or fork to incorporate it until mixture resembles coarse meal. Chill in refrigerator for …
From tastesbetterfromscratch.com


BUTTERMILK BISCUITS RECIPE BY BAB52
2022-06-06 How to make. STEP 1. Heat oven to 450°F. STEP 2. Combine flour, baking powder, baking soda and salt in bowl; cut in 1/2 cup butter with fork or pastry blender until mixture resembles coarse crumbs.
From healthiestfoodrecipes.com


TENDER & FLAKY BUTTERMILK BISCUITS - MY COUNTRY TABLE
2019-05-29 Transfer the biscuit rounds to the greased skillet or pan, making sure they are close together with sides touching. Brush the tops with buttermilk. Bake for approximately 17-18 minutes until biscuits are golden brown on top. Brush the tops with very soft or melted butter. Serve hot with your favorite jam or with gravy.
From mycountrytable.com


THE ULTIMATE FLAKY BUTTERMILK BISCUITS {ALL BUTTER RECIPE}
2021-12-19 Put the cake flour, all-purpose flour, baking powder, baking soda, salt, and sugar in the bowl of a food processor OR in a mixing bowl. Pulse a few times to blend, OR stir with a wire whisk. Add the butter and pulse 3 or 4 times, just until the butter is incorporated enough for the mixture to look like coarse crumbs.
From ofbatteranddough.com


6 INGREDIENT HOMEMADE BISCUITS (EASY RECIPE!) - SALLY'S BAKING …
2017-03-24 Instructions. Preheat oven to 425°F (218°C). Make the biscuits: Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor.
From sallysbakingaddiction.com


OUR FAVORITE BUTTERMILK BISCUIT RECIPE | SOUTHERN LIVING
Step 1. Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes. Advertisement. Step 2. Make a well in center of mixture. Add buttermilk, and stir 15 times.
From southernliving.com


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