OUR FAVORITE BUTTERMILK BISCUIT
However you make them, you'll be rewarded with layer upon buttery layer of biscuit perfection.
Provided by Southern Living Editors
Time 50m
Yield Makes 12 to 14 biscuits
Number Of Ingredients 5
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.
MAMA'S STARTED IN TEXAS BUTTERMILK BISCUITS
I have been making these biscuits for years and love the almost creamy texture. They always remind me of the time when I was quite young and was cramped on time. I grabbed some bisquick and snuck some of those onto the table. My in laws being ever so gracious declared them the best they ever ate (thinking I needed encouragement!)
Provided by That Napa Chicken R
Categories Breads
Time 22m
Yield 12 biscuits
Number Of Ingredients 6
Steps:
- Heat oven to 450°.
- Mix the dry ingredients in medium size bowl. Cut in the shortning until it looks like little peas.
- Stir in the buttermilk and plop it onto a floured surface. Work in just enough flour to pat the dough into a circle about 1/2 inch thick.
- Take a drinking glass about 3-inches across and cut out your biscuits. Leftover dough is easy to roll back out to sqeeze out a couple more!
- Place on cookie sheet about 1-inch apart and bake for 10-12 minutes until the crust is just brown (Don't overcook!).
- *Note: If a baking recipe calls for butermilk I always use real buttermilk- it certainly does affect the texture. In a pich, use buttermilk powder or even milk.
- Serve warm- we don't even bother with butter but it is your choice. Makes great leftovers if heated in the microwave for 10-15 seconds and topped with jam.
Nutrition Facts : Calories 162, Fat 8.9, SaturatedFat 2.2, Cholesterol 0.6, Sodium 301.1, Carbohydrate 18, Fiber 0.6, Sugar 1.8, Protein 2.7
TEXAS BUTTERMILK BISCUITS
Make and share this Texas Buttermilk Biscuits recipe from Food.com.
Provided by pressurecooker
Categories Breads
Time 20m
Yield 8 LARGE, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Mix together well: Flour baking powder,salt, and soda.
- Add shortening with fork, pastry cutter or fingers.
- Add milk and blend till velvety smooth.
- Roll out on lightly floured board and cut 1/4" (or shape a nice little biscuit with your hands).
- Brush tops with milk (optional).
- Bake about 10 minutes, till golden brown.
MOM'S BUTTERMILK BISCUITS
These fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. -Vera Reid, Laramie, Wyoming
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake until golden brown, 10-15 minutes. Freeze option: Freeze cooled biscuits in a resealable freezer container. To use, heat in a preheated 350° oven 15-20 minutes.
Nutrition Facts : Calories 142 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 281mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
MAMA'S BISCUITS
This was my mama's recipe although she never measured anything.
Provided by Beverley Williams
Categories Biscuits
Time 25m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 425 degrees.
- 2. In a large bowl, sift together flour, baking powder, salt, and baking soda.
- 3. Cut the chilled shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs.
- 4. Add the buttermilk, mixing with your hands until the dough holds together.
- 5. Place the dough on a floured surface and knead lightly a few times just until smooth. Don't overwork it.
- 6. Flour a rolling pin and roll the dough to 1/4 to 1/2 inch thickness.
- 7. Cut the biscuits with a biscuit cutter. ( My mama used a glass to do this.)
- 8. Place the biscuits 2 inches apart on an ungreased baking sheet.
- 9. Gather the trimmings from where you cut the biscuits and form them into a ball.
- 10. Roll it out and cut more biscuits. ( When these got to small to make another biscuit my mama left the last weird shaped one and called it the funny biscuit. All the kids wanted that one.
- 11. Bake for 12 to 15 minutes or until golden brown.
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SOUTHERN BUTTERMILK BISCUITS - THE SEASONED MOM
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5/5 (1)Total Time 32 minsCategory Side Dish, SidesCalories 241 per serving
- In a large bowl, sift together flour, baking powder, baking soda, salt and sugar. Use a pastry cutter or two forks to cut the butter and shortening into the flour mixture until incorporated and the mixture resembles coarse meal. You will still see flakes of butter and shortening throughout, which is good!
- Gradually add the buttermilk, stirring with a wooden spoon until a fairly wet, sticky dough forms. Turn out onto a lightly floured surface and knead for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Pat to ¾-inch thickness. Use a biscuit cutter to cut out rounds (I use either a 2 or 2 ½ -inch cutter). Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
- Arrange biscuits (with sides touching) on the parchment-lined baking sheet or in a parchment-lined round cake pan. Place the tray of biscuits in the refrigerator for about 5 minutes (if you have time) to chill before popping them in the oven. Brush the tops of the biscuits with a little bit of the melted butter.
MAMA’S BUTTERMILK BISCUITS : TASTE OF SOUTHERN
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