Thick Buttermilk Biscuits Recipes

THE BEST BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or a baking mat.
• In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together to combine well.
• Use a cheese grater to grate the butter into the flour mixture. Then use a pastry cutter or a fork to combine the butter and flour mixture well (you can use a fork for the whole process but using a cheese grater first works super well - I recommend it). The goal is to have pea-sized pieces of butter mixed into your flour mixture.
• Make a well in the center of the flour mixture and add the egg and buttermilk. Use a fork to whisk the two together and slowly bring in the flour mixture.
• Stir until the biscuits just come together, taking care not to over mix.
• Turn the dough onto a lightly floured surface and finish combining by lightly kneading the dough together.
• Roll the dough into a 2-inch-thick slab. Use a biscuit cutter to cut out as many biscuits as you can and place them on the prepared sheet, 1 inch apart.
• Re-roll the dough and cut more biscuits until you have used all of the dough, adding a bit of flour to your work surface and rolling pin as needed. You should end up with 9-12 biscuits.
• Bake the biscuits for 15-18 minutes until the tops are very golden brown.
• Remove from the oven and serve right away.

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

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.

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.

BIG AND THICK BUTTERMILK BISCUITS

Steps:

• In a large bowl mix flour with the shortening. (I like to use my hands). Pour in the Buttermilk. Use a spatula or spoon to blend.
• Once mixture is firm, (If mixture is still liquid add a little more flour -about 1/2 a cup) use your hands to knead and fold until the mixture forms a firm dough.
• Place the dough on a floured cutting board or hard surface. Roll out dough and eventually put into the 9x13-inch baking pan. Press dough into the edges of the pan so the dough is laying flat and even across the pan.
• Use a butter knife to cut 6 or 8 even squares into the dough. Make sure to leave half an inch of space between each square. Bake at 350°F for 15 - 20 minutes or until biscuits are slightly golden brown.
• Melt butter either in a sauce pan or in the microwave. Drizzle melted butter on top of the hot biscuits. Serve with jam, honey or peanut butter (my husband's favorite).

THICK BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F.
• Place the flour in a medium-sized bowl. Cut the vegetable shortening (or butter) into 1/2 inch cubes and toss the pieces with the flour.
• Cut in the shortening (or butter) until it's the size of small peas (I use a pastry cutter).
• Add 3/4 cup of the buttermilk and toss with a fork until the liquid is absorbed. Add the remaining 1/4 cup and toss well.
• Place the dough on a floured work surface. Mold it with your hands so it holds together. Flatten and fold over twice. Repeat 3 or 4 times.
• Pat the dough into a 1-inch thick circle, rectangle or square. Cut 1 1/2 inch to 3 inch round or square biscuits.
• Place them onto an ungreased baking sheet, and brush the tops with melted butter or buttermilk if desired to make a shiny crust.
• Bake the biscuits for 12 to 14 minutes, until they're golden brown.
• Remove from the oven and serve warm.
• Biscuit dough may be made the day before, refrigerated in an airtight container and then shaped and baked just prior to serving.
• Yum!

FEATHERWEIGHT BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F. Sift first 6 ingredients into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough forms.
• Turn dough out onto floured surface; knead until smooth, about 8 turns. Roll out dough to 1-inch thickness. Using 2-inch-diameter biscuit cutter or cookie cutter, cut out biscuits. Gather scraps; roll out to 1-inch thickness and cut out additional biscuits.
• Transfer biscuits to large ungreased baking sheet. Bake until golden, about 12 minutes. Serve warm.

SMALL-BATCH BUTTERMILK BISCUITS

Steps:

• In a medium bowl, whisk the flour, baking powder and salt to combine. Add the cold cubed butter, and toss until each cube is well coated with flour. Using your hands or a pastry cutter, cut the butter into the flour until the mixture resembles a coarse meal.
• Make a well in the center of the bowl, and pour in the buttermilk. Use your hands or a silicone spatula to mix the ingredients together until they form a homogenous dough. (It will look quite shaggy.) If the dough is not coming together, add more buttermilk by tablespoons.
• Wrap the dough in plastic wrap and refrigerate for 30 minutes. Toward the end of chilling, heat the oven to 400 degrees.
• Butter a 9-inch square baking pan, a 9-inch round cake pan, an oven-safe skillet or a baking sheet.
• On a lightly floured surface and using floured hands, pat the dough into a rectangle 1/2-inch thick. Fold the dough in quarters. Using floured hands, pat the dough out again to a square about 1 1/4-inch thick.
• Cut the square of biscuit dough into four even pieces. Transfer the biscuits to the prepared pan in a cluster, with about 1/2 inch of space between each biscuit.
• In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over the surface of the biscuits, and bake until deeply golden brown on top, 25 to 30 minutes. Cool at least 10 minutes before carefully separating and serving.

SMALL-BATCH BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Toss butter into flour mixture to evenly coat, then work between your fingers to incorporate butter into mixture.
• Drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten into a 5-by-7-inch rectangle, about 3/4 inch thick. Fold dough in half, turn 90 degrees, and fold again.
• Press dough into a 5-inch square, about 1 inch thick. Use a serrated knife to cut into 4 equal biscuits and separate, so there are a few inches between formed biscuits. Brush tops with buttermilk.
• Bake until biscuits are puffed and golden and hollow-sounding when tapped on bottoms, 16 to 20 minutes. Transfer to a basket lined with a clean kitchen towel to keep warm. Serve with honey and salted butter.