FLUFFY SOUTHERN BUTTERMILK BISCUITS
Steps:
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Sift together the dry ingredients in a large mixing bowl.
- Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.
- Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet but, slightly sticky.
- Roll or pat out on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up. Re-roll any scraps and repeat.
- Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
- Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed.
- Brush with melted butter after removing from the oven. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 32 g, Protein 6 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 570 mg, Fiber 1 g, Sugar 3 g, Calories 254 kcal
FLUFFY BUTTERMILK BISCUITS
Fluffy Buttermilk Biscuits. Homemade, simple, regular ingredients and very easy to make! Serve with a lovely stew or alongside a breakfast. Delicious!
Provided by Lovefoodies
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 F and place your cast iron skillet pan or baking tray in the oven.
- In a bowl, add the flour, salt and baking powder. Then add the shortening or butter. Using a pastry cutter or 2 round bladed knives, combine everything until the mixture resembles breadcrumbs.
- Add the buttermilk to the flour mix and incorporate until all wet. You may need to add a little bit of additional milk, just to make the mix workable.
- Once the mixture turns into a dough, shape and gently pat the dough so it is of an even thickness of about 1 inch thick with your hands. Then using a round cutter, cut the biscuits.
- When you have cut the biscuits out, remove the heated skillet / baking tray from the oven and spray or brush with vegetable oil. Then place the biscuits on the pan / tray and return to oven. Bake for about 15 minutes or until lightly golden. Once ready, remove from the oven and brush the tops with melted butter and serve warm.
Nutrition Facts : Calories 267 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 212 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SOFT AND FLUFFY BUTTERMILK BISCUITS
This recipe is soft and tasty, similar to a famous fast food restaurants breakfast biscuit, so good with honey and butter and my homemade Blackberry Jam.
Provided by TRUDY A MANN
Categories Other Breads
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, combine all the dry ingredients, flour, sugar, salt and baking powder.
- 2. Add the shortening and butter, cut into flour with a Pastry Cutter or two forks until the mixture resembles small peas.
- 3. Beat the egg and add the buttermilk to the flour at the same time, Combine just until well mixed, do not overwork.
- 4. Roll out the dough to about 1" thick, cut biscuits into rounds Place on cookie sheet or skillet brushed with Crisco. Brush tops of biscuits with butter before baking.(Tip: Sometimes I pat the dough out into a big square and cut them with a knife or pizza cutter, I cut the dough into a square shape, this way you use all the dough and have no scraps, (Who said biscuits have to be round???)
- 5. Bake in a preheated oven at 450* degrees until golden brown, rotate the pan halfway through baking time to insure even browning. Mine took about 18-20 minutes to brown.
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
SOFT, FLUFFY BUTTERMILK BISCUITS
My grandmother used to make the best biscuits and I have been on a quest to recreate them since she passed away. I think I finally did it!!
Provided by Gina Schmitz
Categories Biscuits
Time 30m
Number Of Ingredients 5
Steps:
- 1. Combine dry ingredients in a medium bowl.
- 2. Grate frozen butter over the dry ingredients working very quickly so the butter stays as cold as possible. Toss butter into the dry ingredients with a fork making sure no large clumps of butter remain.
- 3. Add 1 cup of the buttermilk and stir in with fork adding more buttermilk as needed to make a moist dough.
- 4. Turn dough onto a well floured board and knead as little as possible to make a smooth dough. Pat out dough to 1/2-1 inch thick. Cut with biscuit cutter and add to well buttered 9x13 inch pan making sure the sides of the biscuits touch. Re-roll dough and cut more until all dough is used. The last little bit I usually pat into 2 small biscuits for the corners of the pan.
- 5. Bake in a preheated 450* oven for 12 min. Turn pan around and bake another 6 minutes. Brush tops with butter as soon as they come out of the oven.
LIGHT AND FLUFFY BUTTERMILK BISCUITS
Make and share this Light and Fluffy Buttermilk Biscuits recipe from Food.com.
Provided by YungB
Categories Breads
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl.
- Cut in the 1 stick of chilled butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; add buttermilk all at once and stir just until dough clings together.
- Gently knead dough about 10-12 times on a floured surface.
- Pat dough out to 1/2 inch think.
- Cut dough with a 2 1/2 inch biscuit cutter or a glass.
- Dredge buiscuits in the 1/2 stick melted butter.
- Bake for 10-12 minutes, until golden.
Nutrition Facts : Calories 460.2, Fat 24, SaturatedFat 14.9, Cholesterol 62.8, Sodium 709.4, Carbohydrate 53.1, Fiber 1.7, Sugar 4.5, Protein 8.2
FLUFFY BUTTERMILK BISCUITS
Ever in search of biscuits that actually rise, I tried this recipe and they DID, indeed, rise! HINT: Do not twist the biscuit cutter, just punch through the dough. Twisting "seals" the edges and the biscuit doesn't rise as well. The secret to this recipe, according to the author, is the type of flour. The lower the protein content, the higher the biscuit will rise. "Southern" flours such as White Lily, are recommended. Since Southern flours aren't always available, she came up with this preparation.
Provided by HisPixie
Categories Breads
Time 20m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees.
- Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an ungreased baking sheet handy.
- Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball.
- Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, 3/4 - 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.
- Bake biscuits: place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.
Nutrition Facts : Calories 120.4, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.8, Sodium 245, Carbohydrate 18, Fiber 0.5, Sugar 0.8, Protein 2.5
FLUFFY BUTTERMILK BISCUITS
Enjoy these fluffy buttermilk biscuits with our Quick Jambalaya and Iceberg Salad with Creamy Honey Dressing.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cut in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and cream; stir to combine.
- Turn out dough onto a lightly floured work surface, and pat into a 6 1/2-inch round (about 1 inch high). Using a lightly floured 2 1/2-inch cutter, cut out rounds. Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart. Gather scraps, reshape, and cut out. Brush tops with buttermilk. Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.
FLUFFY BISCUITS
If you're looking for a flaky basic biscuit, this recipe is the best. These golden brown rolls bake up tall, light and tender. They're good on their own, but taste even better served warm and spread with butter or jam. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Time 30m
Yield about 8 biscuits.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
BEST BUTTERMILK BISCUITS
This recipe makes fluffy, light, and tasty biscuits.
Provided by Carol Reese Hardbarger
Categories Bread Quick Bread Recipes Biscuits
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
- Cut biscuits out with biscuit cutter and transfer to a baking sheet.
- Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.
Nutrition Facts : Calories 170 calories, Carbohydrate 18.4 g, Cholesterol 0.8 mg, Fat 9.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 345.3 mg, Sugar 1 g
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