Biscuits Baking Powder Or Buttermilk Recipes

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.

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.

BISCUITS (BAKING POWDER OR BUTTERMILK)

Steps:

• Whisk dry ingredients together in a bowl; cut in shortening (I use a pastry cutter) until flour mixture resembles coarse crumbs; form a well in the center of mixture; pour milk into the well and stir quickly with a fork just until dough comes together.
• Turn dough onto a lightly floured surface; knead gently (do NOT overwork - dough should remain soft and somewhat sticky) about ten strokes; pat or roll out dough to a 5/8" thickness; cut biscuits using a round cutter or the top of a glass ~ For super-quick square biscuits, simply use a knife to cut a tic-tac-toe shape through the rolled out dough.
• Place cut biscuits onto an ungreased baking sheet or pizza stone; bake at 450° for 10-12 minutes or just until biscuits are light golden-brown.
• NOTE: For buttermilk biscuits, add 1/4 teaspoon baking soda to the dry ingredients and substitute buttermilk for the milk.

BAKING POWDER/ BUTTERMILK BISQUITS

Steps:

• 1. I large bowl, combine flour, baking powder and salt.
• 2. Using fork or pastry blender, cut shortening into flour until consistancy of coarse meal.
• 3. Add milk;stir with fork until mixture leaves sides of bowl and forms a soft moist dough.
• 4. On floured surface, toss lightly until no longer sticky. Roll out 1/2 inch thick; cut with 2 inch floured cutter. Place on greased cookie sheet.
• 5. Bake at 350* for 8 to 12 minutes or until golden brown. Makes 12 to 14 biscuits
• 6. Variations: Buttermilk Biscuits- Add1/4 teaspoonbaking soda to flour. Substitute buttermilk for milk Cheese Biscuits- Add 4oz (1 cup) shredded cheddar cheese to flour shortening mixture.