Buttermilk Biscuits Iii Recipes

OUR FAVORITE BUTTERMILK BISCUIT

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.

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.

3 INGREDIENT BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. Lightly grease a heavy bottom baking sheet with canola oil.
• Combine your dry ingredients in a large mixing bowl.
• Cut the fat into the flour with your fingers or a pastry cutter until it resembles course meal and there are no pieces of fat bigger than a pea.
• Stir in the buttermilk until just combined.
• Let this sit out to proof for 20 minutes.
• Turn the dough out onto a well floured work surface and sprinkle the top lightly with flour.
• Form dough into a rectangle with the narrow side facing you, about 1 inch thick.
• Fold the dough in half, folding the far side of the dough toward you.
• Turn the dough clockwise, gently pat back out in a rectangle and repeat this three more times, careful not to pat out the air pockets created by the folding, as these are essential to a light, tall, flaky biscuit.
• After the forth fold, shape your dough into a nice circle and make sure your work surface has enough flour to roll the dough out.
• Using a rolling pin gently "bounce" your dough out from the middle until about 2 inches thick, sheen with a little flour, just to smooth dough, and continue to roll out until 3/4 inch thick.
• Using a floured biscuit cutter of your choice, cut the biscuits out starting from the sides.
• Do not twist your biscuit cutter as this will seal the sides of the biscuits and prevent rising.
• Gently place biscuits onto your greased sheet pan.
• Let proof again once cut for another 20 minutes.
• Depending on the size of your biscuits bake for 8-12 minutes.
• Check them often the first time, baking until just golden.
• If your biscuits are done on the outside and doughy on the inside, your oven is too hot.
• Brush tops with butter if desired.
• *Cool biscuits completely before storing in an air tight container. To reheat biscuits, lightly wet tops and microwave or put in the oven. Reheating in the oven will make them dryer.

BUTTERMILK BISCUITS II

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease one baking sheet.
• In a large bowl, mix together flour, sugar and salt. Cut in shortening until mixture resembles coarse meal. Stir in cream and buttermilk until dough resembles cottage cheese.
• Generously sprinkle a smooth surface with flour. Spoon out batter into four lumps spaced well apart on the floured surface. Flour the top of the dough and your hands. Turn dough balls in the flour, shake off excess flour and place on prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until lightly browned. Remove from oven, brush with melted butter and serve.