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
LINDA'S EASY BUTTERMILK BISCUITS
Get out your stepladder because these biscuits are tall! A little pinch of cream of tartar gives them a boost. Hubby says they might be the best biscuits he has ever eaten.
Provided by Secret Agent
Categories Breads
Time 25m
Yield 9 biscuits, 9 serving(s)
Number Of Ingredients 8
Steps:
- Put all the dry ingredients into a food processor and pulse five or six times.
- Put frozen butter and crisco into the processor and pulse 5 times or until you get a small pea sized texture. Don't over process. (Up to this point you can freeze the mix in a baggie until you are ready to make your biscuits, up to a month.).
- Continuing, add the buttermilk all at once and pulse three or four times, only until the dough is wet. Do not process until it is all mixed or you will get hockey pucks instead of biscuits.
- On a floured surface, pat the dough out into a 9x9 square and cut the square with a very sharp knife into 9 square biscuits. This eliminates the need for rolling the scraps.
- Put the biscuits onto a parchment lined baking pan so they are touching. Dust the tops with flour.
- Preheat your oven to 450 degrees and bake for about 13 to 15 minutes.
- Be careful when you open the oven door - they may float away.
- NOTE: You can use any fat you like including lard, all shortening or butter but I find this combination works best for me.
SOUTHERN BUTTERMILK BISCUITS
The recipe for these four-ingredient biscuits has been handed down for many generations. -Fran Thompson, Tarboro, North Carolina
Provided by Taste of Home
Time 30m
Yield 8 biscuits.
Number Of Ingredients 4
Steps:
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.
Nutrition Facts : Calories 222 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 508mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
EASY BUTTERMILK BISCUITS RECIPE
The easiest buttermilk biscuits with so many flaky buttery layers. Add some butter and jam right when they come out of the oven and it's a match made in Heaven.
Provided by Momma Cyd
Categories Side Dish
Time 22m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, and line a baking sheet with parchment paper.
- Cut the 1/2 cup butter into very small chunks. Put in small bowl and place back into the fridge or freezer until ready to use.
- In a large mixing bowl combine the sugar, flour, baking powder, cream of tartar, and salt.
- Add the butter into the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until you have pea sized butter throughout your biscuit dough.
- Then add in the buttermilk and egg. Work it into the mixture just until barely blended. It will be sticky.
- Place the dough on a floured surface. We found that the kitchen counter works great. Knead the dough about 5 to 10 times. Add a small amount of flour if the dough is too sticky. But don't overdo it.
- Pat the dough into a rectangle about 3/4 of an inch thick. Fold it into thirds.
- Gently roll dough into a rectangle again and fold into thirds. Repeat a third time. This will give the biscuits lots of light and fluffy layers.
- Then roll the dough out into 1/2 - 3/4 inch thickness. Cut the biscuits using the biscuit cutter. We used a 3 inch diameter cutter. Be sure to push straight down and then straight up. No twisting.
- Try to cut as many biscuits as you can, cutting them close together. Piece together the extra dough to make more biscuits.
- Place biscuits on the prepared baking sheet. Gently brush biscuits with extra buttermilk. Dip the pastry brush into the buttermilk carton and you'll have enough to spread lightly over each biscuit.
- Bake for 12-15 minutes or until golden brown on top. Remove from oven and baste with 1 Tablespoon melted butter.
- Serve with butter and jam.
Nutrition Facts : Calories 199 kcal, Carbohydrate 24 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 39 mg, Sodium 306 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
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