Amazing Buttermilk Biscuits Recipes

BEST BUTTERMILK BISCUITS

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.

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough 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.

AMAZING SOUTHERN BUTTERMILK BISCUITS

Steps:

• MIX: Combine the flour, powdered, milk, baking powder, granulated sugar, salt, and baking soda in a bowl. Fold in the grated butter and then using a fork, mix as you pour in the buttermilk. Add half and check and see if the mixture needs more. The dough should be shaggy but not wet, if the dough is really dry, add another tablespoon of buttermilk (up to 2 tablespoons) until the dough is shaggy.
• DOUGH: Dump the dough out onto a lightly floured surface. Gather the dough into a ball. Roll the dough out into a ½ inch thick rectangle (roughly 9x12.) Then fold in thirds (basically grab each side and fold it towards the middle overlapping the second side over the first.) Like you would a letter to put in an envelope. Then, flip the dough 90 degrees, so one of the sides you didn't fold is in front of you. Roll it out again (½ inch thick.) Then, flip the dough 90 degrees, and repeat this step one more time. Roll the dough out into a 1-inch thick rectangle the last time and then cut out biscuits using a 2 ½ - 3-inch cookie cutter going straight down. DO NOT TWIST THE BISCUIT CUTTER. Gently reshape the dough (using that same envelope method, just once and rolling out the dough so it's 1-inch thick) then cut out additional biscuits.
• BAKE: Transfer the biscuits to a large baking sheet lined with parchment paper (placing them so they're touching.) And freeze the biscuit dough for 8-10 minutes. Position a rack in the center of the oven and preheat the oven to 375ºF while the biscuit dough is cooling. Brush the tops of the biscuits with a tablespoon of melted butter. When the oven is hot, bake the biscuits for 30-35 minutes or until the tops are golden brown and the biscuits rise nice and tall. Brush with the remaining two tablespoons of butter before serving. Serve warm!

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.

AMAZING BUTTERMILK BISCUITS

Steps:

• Preheat your oven to 450°F.
• Combine the dry ingredients in a food processor.
• Pulse a few times until it resembles large, rough crumbs.
• Add the buttermilk and mix JUST until combined. The dough should be sticky.
• Turn the dough out onto a well floured surface.
• Pat it down into a rough rectangle, about a 1/2 inch thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
• Cut dough into biscuits using a floured glass or biscuit cutter.
• Bake for about 10-12 minutes until golden brown.
• NOTE: You can freeze cut biscuits rounds. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.