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.
Time 45m Number Of Ingredients 7 Steps:
Heat oven to 450ºF. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Working quickly (so the fats don’t melt), use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs. Make a well in the center of the dry mixture and pour in the chilled buttermilk. Stir with a wooden spoon until the dough just begins to come together. It will be very sticky. While it’s still in the bowl, fold the dough over on itself two times so that it picks up any remaining flour, and then turn it out onto a lightly floured work surface. Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself eight more times, turning one quarter turn between each folding motion. Press dough into a 1-inch-thick round. Cut out biscuits with a floured 2 1/2-inch cutter, being sure to press straight down through the dough without twisting. Flour the cutter between cuts. Center biscuits on a baking sheet, shoulder to shoulder, so that they just touch. Reform scrap dough, working it as little as possible, and continue cutting until you have 8 biscuits total. Bake for 10 minutes. Rotate the pan 180 degrees in the oven and continue baking until tall and lightly gold on top, 8 to 12 more minutes. Remove the biscuits to a bowl lined with a clean kitchen towel and fold towel over to preserve warmth and steam. Serve with butter and jam, or mustard and thin-cut ham, or sausage patties or just… eat them.
Time 22m Yield 10 biscuits Number Of Ingredients 6 Steps:
Preheat your oven to 450°F. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet. Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake. Note: The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of overmixing. You also must pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit. Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
Time 17m Yield 6 Number Of Ingredients 4 Steps:
Preheat the oven and set up: Preheat the oven to 475°F. Place a little flour in a shallow dish and keep it next to your dough.
Time 40m Number Of Ingredients 7 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.
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.
More about “southern buttermilk biscuits recipes”
Time 8h35m Yield 12 Number Of Ingredients 4 Steps:
Sift together the flour and sugar in a large bowl. Cut in the shortening until the mixture has a fine crumb or cornmeal texture. Stir in the buttermilk with a fork until a soft dough forms. Turn the dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate overnight. Preheat oven to 425 degrees F (220 degrees C). Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes. Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.
