Thick Buttermilk Biscuits Recipes

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.

J.P.'S BIG DADDY BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
• Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
• Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

BIG AND THICK BUTTERMILK BISCUITS

Steps:

• In a large bowl mix flour with the shortening. (I like to use my hands). Pour in the Buttermilk. Use a spatula or spoon to blend.
• Once mixture is firm, (If mixture is still liquid add a little more flour -about 1/2 a cup) use your hands to knead and fold until the mixture forms a firm dough.
• Place the dough on a floured cutting board or hard surface. Roll out dough and eventually put into the 9x13-inch baking pan. Press dough into the edges of the pan so the dough is laying flat and even across the pan.
• Use a butter knife to cut 6 or 8 even squares into the dough. Make sure to leave half an inch of space between each square. Bake at 350°F for 15 - 20 minutes or until biscuits are slightly golden brown.
• Melt butter either in a sauce pan or in the microwave. Drizzle melted butter on top of the hot biscuits. Serve with jam, honey or peanut butter (my husband's favorite).

SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425°F. Line a sheet tray with parchment paper.
• Grate 8 tablespoons of the butter or dice it very small and place it in the freezer for 15 minutes. Add the buttermilk to the freezer during this time as well.
• In a large bowl stir together the flour, baking powder, sugar, salt, and baking soda. Add the butter.
• Cut it in with a pastry cutter or you can use two forks. The mixture should appear crumbly with no larger than pea-sized pieces of butter.
• Pour in ¾ cup of buttermilk (if any of the buttermilk started to freeze, just break it up with a fork). Stir until combined, mixture will be crumbly, with some of the flour not fully mixing in.
• Lightly dust a clean work surface with more flour. Pour out the dough mixture and work it with your hands to form a ball.
• Roll the dough out into ½ inch thick rectangle.
• Fold ⅓ of one side over the center. Fold the other ⅓ on top. Roll it out into a ½ inch rectangle again and fold the same way. Repeat 1 more time.
• Do the tri-fold one last time but this time roll out the dough into a 1-inch thickness.
• Using a 2 ½ inch biscuit cutter, cut out the biscuits. DO NOT TWIST THE BISCUIT CUTTER. Place the biscuits slightly touching onto the parchment-lined sheet tray.
• Roll the scraps back into a ball and roll it out again to cut more biscuits. Keep doing this until you have 8 biscuits.
• Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk. Bake for 13-15 minutes until puffed up and the tops are golden brown.
• While the biscuits are cooking, melt the remaining 2 tablespoons of butter.
• Immediately brush the tops of the biscuits with the melted butter. Let cool slightly and serve.

THICK BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F.
• Place the flour in a medium-sized bowl. Cut the vegetable shortening (or butter) into 1/2 inch cubes and toss the pieces with the flour.
• Cut in the shortening (or butter) until it's the size of small peas (I use a pastry cutter).
• Add 3/4 cup of the buttermilk and toss with a fork until the liquid is absorbed. Add the remaining 1/4 cup and toss well.
• Place the dough on a floured work surface. Mold it with your hands so it holds together. Flatten and fold over twice. Repeat 3 or 4 times.
• Pat the dough into a 1-inch thick circle, rectangle or square. Cut 1 1/2 inch to 3 inch round or square biscuits.
• Place them onto an ungreased baking sheet, and brush the tops with melted butter or buttermilk if desired to make a shiny crust.
• Bake the biscuits for 12 to 14 minutes, until they're golden brown.
• Remove from the oven and serve warm.
• Biscuit dough may be made the day before, refrigerated in an airtight container and then shaped and baked just prior to serving.
• Yum!