THE BEST BUTTERMILK BISCUITS
The best recipe for extra tall, flaky and fluffy Buttermilk Biscuits. They taste amazing on their own or piled high with gravy, butter, or jam!
Provided by Melissa Griffiths
Categories Side
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or a baking mat.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together to combine well.
- Use a cheese grater to grate the butter into the flour mixture. Then use a pastry cutter or a fork to combine the butter and flour mixture well (you can use a fork for the whole process but using a cheese grater first works super well - I recommend it). The goal is to have pea-sized pieces of butter mixed into your flour mixture.
- Make a well in the center of the flour mixture and add the egg and buttermilk. Use a fork to whisk the two together and slowly bring in the flour mixture.
- Stir until the biscuits just come together, taking care not to over mix.
- Turn the dough onto a lightly floured surface and finish combining by lightly kneading the dough together.
- Roll the dough into a 2-inch-thick slab. Use a biscuit cutter to cut out as many biscuits as you can and place them on the prepared sheet, 1 inch apart.
- Re-roll the dough and cut more biscuits until you have used all of the dough, adding a bit of flour to your work surface and rolling pin as needed. You should end up with 9-12 biscuits.
- Bake the biscuits for 15-18 minutes until the tops are very golden brown.
- Remove from the oven and serve right away.
Nutrition Facts : Calories 259 calories, Sugar 3.2 g, Sodium 252.8 mg, Fat 14 g, SaturatedFat 8.2 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 0.9 g, Protein 5.7 g, Cholesterol 66 mg
TALL AND FLUFFY BUTTERMILK BISCUITS
This is a modified recipe from the "American Test Kitchen" but is very close. If you like a nice tall biscuit and are tired of the Hydrogenated Canned biscuits then this is for you.
Provided by Chef Wahoo
Categories Breads
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- In a food processor process all dry ingredients.
- Add 4 tbs butter cubed and process for 10ea 1 second pulses.
- Place mix in a mixing bowl and stir in Buttermilk.
- Spray a 9" metal cake pan with non-stick spray.
- Spray 1/3 measuring cup with non-stick spray and use it to scoop out biscuit dough from mixing bowl.
- Place the dough in a shallow pan with the 1 cup flour and roll into balls and place into cake pan. do this until you get 8-9 dough balls.
- Brush with 2 TBS melted butter and bake until golden brown.
Nutrition Facts : Calories 357.8, Fat 12.7, SaturatedFat 7.7, Cholesterol 33, Sodium 1121.2, Carbohydrate 51.9, Fiber 1.7, Sugar 5.2, Protein 8.4
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.
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