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
BIG, FLUFFY BUTTERMILK BISCUITS RECIPE - (4.2/5)
Provided by msippigrl
Number Of Ingredients 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.
J.P.'S BIG DADDY BISCUITS
This recipe will produce the biggest biscuits in the history of the world! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls...you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don't be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. You may have to make a few batches before you get desired results: desired results equals huge mongo biscuits.
Provided by John Pickett
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
- Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
- Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
Nutrition Facts : Calories 282 calories, Carbohydrate 36.4 g, Cholesterol 3.3 mg, Fat 12.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 648.9 mg, Sugar 4.1 g
THICK BUTTERMILK BISCUITS
Make and share this Thick Buttermilk Biscuits recipe from Food.com.
Provided by MA HIKER
Categories Breads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 3
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!
Nutrition Facts : Calories 194.3, Fat 9, SaturatedFat 2.6, Cholesterol 0.8, Sodium 418.3, Carbohydrate 24.2, Fiber 0.8, Sugar 1.1, Protein 3.8
BIG AND THICK BUTTERMILK BISCUITS
These biscuits are very thick and rich. Very easy to make. Wonderful for Sunday breakfast. Makes 6 large biscuits or 8 medium.
Provided by EmilieLearnstoCook
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 574, Fat 24.4, SaturatedFat 8.4, Cholesterol 18.1, Sodium 1077.3, Carbohydrate 75.5, Fiber 2.6, Sugar 3.6, Protein 12.1
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