THE BEST BUTTERMILK BISCUITS
The best recipe for extra tall, flaky and fluffy Buttermilk Biscuits. They taste amazing on their own or piled high with gravy, butter, or jam!
Provided by Melissa Griffiths
Categories Side
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 259 calories, Sugar 3.2 g, Sodium 252.8 mg, Fat 14 g, SaturatedFat 8.2 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 0.9 g, Protein 5.7 g, Cholesterol 66 mg
OUR FAVORITE BUTTERMILK BISCUIT
However you make them, you'll be rewarded with layer upon buttery layer of biscuit perfection.
Provided by Southern Living Editors
Time 50m
Yield Makes 12 to 14 biscuits
Number Of Ingredients 5
Steps:
- 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.
- Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
- Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
- Roll dough to ½-inch thickness. Cut with a 2 ½-inch floured round cutter, reshaping scraps and flouring as needed.
- Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.
YUM-YUM BUTTERMILK BISCUITS.
I serve these w/ my roasted chicken or just about any dish. You can use regular Bisquick mix. I used reduced-fat to keep the calories down, but maintain the taste.
Provided by sherry monfils
Categories Biscuits
Time 25m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 450. Lightly spray a lg baking sheet w/ cooking spray
- 2. In lg bowl, combine the butter, sugar, egg, buttermilk, club soda, salt and bisquick mix. Knead the dough until smooth.
- 3. Lightly flour a work surface and hands. Pat dough flat to 3/4"-thickness. Cut out biscuits. Place biscuits on baking sheet. bake 12 min, or until golden brown.
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
BUTTERMILK BISCUITS
Categories Bread Milk/Cream Side Bake Quick & Easy Bon Appétit
Yield Makes 4 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Sift flour, sugar, baking powder and salt into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until large moist clumps form. Gather dough into ball. Divide into 4 pieces. Shape each piece into 3-inch round. Transfer to baking sheet, spacing evenly.
- Bake biscuits until tester inserted into center comes out dry, about 20 minutes (biscuits will be pale). Transfer biscuits to rack and cool to lukewarm. (Can be prepared 6 hours ahead. Cool. Wrap tightly in aluminum foil and store at room temperature. Before serving, rewarm in 350°F oven for 5 minutes.)
CHEF JOHN'S BUTTERMILK BISCUITS
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love