Tender Buttermilk Biscuits Recipes

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.

TENDER BUTTERMILK BISCUITS

Steps:

• Preheat oven to 375 degrees. Whisk flour, baking powder, salt, and sugar in a large bowl. Cut in butter with a pastry blender (or rub in with your fingers) until pea-size crumbs form. Cut in yolk. Stir in buttermilk until just combined.
• Turn dough out onto a lightly floured surface, and knead twice. Pat dough to a 1-inch thickness. Using a 2 1/4-inch round cutter, cut out biscuits, and transfer to a nonstick baking sheet. Repat dough scraps, and repeat once.
• Lightly brush biscuit tops with buttermilk. Bake until tops are golden brown, 20 to 22 minutes. Serve hot with butter and pepper jelly on the side.

CHEF JOHN'S BUTTERMILK BISCUITS

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.

TENDER BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F.
• Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in Country Crock® Spread with pastry blender or two knives, until mixture is the size of coarse crumbs. Gradually drizzle in buttermilk, then stir until just moistened. Gently press into an 8-inch round on lightly floured board.
• Cut out 6 biscuits using a 3-inch biscuit cutter. Arrange biscuits on ungreased baking sheet.
• Bake 10 minutes or until lightly golden.

TENDER AND FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F. Line a small sheet pan with parchment paper. Set aside.
• In a large bowl, whisk flour with sugar, salt, baking powder, and baking soda. Alternatively, you can pulse everything in a food processor.
• Add the COLD cubed butter (freeze the butter beforehand). Using a pastry blender, cut the butter into smaller pieces, incorporating it with the flour until you get pea-sized pieces. You may also need to use your fingers to work the butter into the flour. If using a food processor, pulse a few times until you get pea-sized pieces.
• Gradually add the buttermilk and incorporate using a rubber spatula until you get a shaggy and crumbly dough. If using a food processor, pulse a few times until a shaggy and crumbly dough forms. The pieces of butter should be visible in the dough.
• Transfer the shaggy dough onto a working surface. Bring everything together and press the dough to form a 1-inch thick rectangle. Fold it over, from short end to short end, and press it down again to re-form a 1-inch thick rectangle. Tip: I like to transfer the dough to a large piece of parchment paper and use it to press the dough - it's much easier, less messy, and helps keep the dough cold.
• Cut into 9 biscuits using a 3-inch round biscuit cutter. Note: Do not twist the biscuit cutter as you press it down, as this can seal the edges and prevent the biscuits from rising and forming flaky layers.
• Arrange biscuits in the prepared sheet pan, about 1 inch apart (biscuits tend to rise taller when you place them close together). Brush the tops with some heavy cream. Bake at 450 degrees F for 15 to 16 minutes, or until risen and golden brown. Enjoy!

MOM'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake until golden brown, 10-15 minutes. Freeze option: Freeze cooled biscuits in a resealable freezer container. To use, heat in a preheated 350° oven 15-20 minutes.

BEST-EVER BUTTERMILK BISCUITS

Steps:

• In a medium mixing bowl combine flour, baking powder, sugar, cream of tartar, salt and baking soda.
• Using pastry blender, cut in shortening until mixture resembles coarse crumbs.
• Making a well in the center of dry mixture. Add buttermilk all at once to dry mixture.
• Using a fork, stir just until moistened.
• Turn dough out onto lightly floured surface. Quickly knead dough by folding and gently pressing 10 to 12 strokes or until dough is nearly smooth.
• Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts.
• Place biscuits 1 inch apart on an ungreased baking sheet.
• Bake 450°F oven for 10 to 12 minutes or until golden.

OLD-FASHIONED BUTTERMILK BISCUITS

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.