Best Buttermilk Biscuit Recipes

BACON, EGG, AND CHEESE BUTTERMILK BISCUIT BREAKFAST SANDWICH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl. Cut in shortening until mixture resembles coarse crumbs, 3 to 4 minutes. Make a well in the center of the flour mixture, pour in 1 cup buttermilk, and stir just until combined.
• Turn dough out onto a lightly floured surface. Pat and roll into a rectangle about 1/2 inch thick. Use a 3-inch biscuit cutter to cut out 6 biscuits. Transfer to the prepared baking sheet and brush the top of each biscuit with remaining buttermilk.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Transfer biscuits to a wire rack to cool.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Combine eggs and water in a bowl and whisk vigorously until smooth; set aside. Melt butter in a large nonstick skillet over medium-low heat. Swirl skillet to coat with butter; heat until just barely bubbling. Pour eggs into the center of the skillet, so butter gets pushed out to the sides.
• Cook until edges of the eggs barely start to set. Gently scramble all the way around the pan using a spatula, creating large, soft curds. Sprinkle cheese onto the eggs at this point. Continue cooking, pausing in between to allow time for the cheese to melt and eggs to firm, gently pushing and folding the eggs to form large curds, about 3 minutes total. Do not allow the eggs to cook completely or eggs will turn chewy and rubbery. Remove from heat.
• Slice biscuits in half and top bottom halves with scrambled eggs. Season with salt and pepper. Add 2 bacon pieces per biscuit, and finish with the biscuit tops. Serve immediately.

BUTTERMILK BISCUIT MIX

Steps:

• In a bowl, combine the first seven ingredients; cut in the shortening until crumbly. Store in an airtight container in a cool, dry place for up to 6 months. , Buttermilk Biscuit Mix may be used to prepare the following recipes: Bacon 'N' Egg Biscuits, Quick Chicken Pie, Creamy Cheesecake Squares, Beef Pinwheels with Gravy, Cheese Pizza and Pigs in Biscuits.

BUTTERMILK BISCUIT HAM POTPIE

Steps:

• Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer in a 15x10x1-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 13x9-in. baking dish., For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add cubed butter; pulse until butter is the size of peas. Transfer to a large bowl; stir in buttermilk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice., Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.

BUTTERMILK BISCUIT SAUSAGE PINWHEELS

Steps:

• With a pastry blender, cut shortening into flour. Add buttermilk; mix. On a lightly floured surface, knead for a few seconds, adding additional flour if necessary. Roll out on a lightly floured surface into a 12x9-in. rectangle. Spread sausage over dough. Roll up, jelly roll-style, starting from the short side Chill. Cut into 1/2-in. slices. Place, cut side down, on a lightly greased baking sheet. Bake at 425° for 25 minutes or until lightly browned.

BUTTERMILK BISCUIT CHICKEN POT PIE

Steps:

• BUTTERMILK BISCUIT: Prepare the butter by quartering it lengthwise and then cutting crosswise into 1/2 inch pieces. Place butter in a bowl and put it in the freezer while you prepare the dry ingredients. Measure out the dry ingredients and pulse in a food processor fitted with a metal blade until well combined. Add butter and pulse just slightly until mixture resembles very coarse cornmeal with a few larger lumps.
• Transfer mixture to a medium bowl and add the buttermilk. Stir until the dough gathers into moist clumps, adding up to 2 tablespoons extra buttermilk (adding 1 tablespoon at a time) if the dough is still dry. Transfer onto a floured work surface and form into a rough ball. Roll out the dough until it is 1/2 inch thick. Using a 2 1/2 inch pastry cutter, stamp out 8 rounds of dough.
• At this point, refrigerate the dough rounds on a cookie sheet covered with plastic wrap while preparing the pot pie filling recipe. When the pot pie filling is ready, arrange the dough rounds over the warm filling and proceed with the recipe for the pot pie.
• POT PIE: Adjust oven rack to lower-middle position and heat the oven to 400 degrees F. Bring chicken broth to a boil in a small stock pot. Add the chicken, cover and simmer for 8-10 minutes until chicken is just done. Transfer chicken to a bowl and reserve the leftover broth.
• Using the same pan, heat the oil over medium-high heat. Saute the onion, celery and carrot until tender, about 4 minutes. Add garlic and saute an additional minute. Season with salt and pepper. Shred the chicken into bite size pieces and set aside in a bowl with the sauteed vegetables.
• Again using the same pan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Whisk in reserved chicken broth, milk and the thyme. Bring to a simmer to thicken sauce, about 1 minute.
• Stir the chicken and vegetables into the sauce. Season to taste with salt and pepper. Stir in peas and parsley and pour into a baking dish. Immediately top with biscuits. Bake at 400 degrees for 30 minutes.

CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees.
• Spray a 2 quart casserole dish with cooking spray.
• In medium saucepan combine chicken breasts and water.
• Bring to a gentle boil and simmer til done. (about 15 minutes)
• Remove chicken from pan. Saving broth for later.
• Shred chicken when cool enough to handle, set aside.
• Add potatoes, celery and bouillon cube to reserved broth, bring to a boil and simmer for 12 mins or until veggies are tender. Set aside in heavy saucepan.
• Melt butter over low heat, add 2 tbsp flour, stirring until smooth.
• Cook for 1 min stirring constantly.
• Gradually add milk and cook over medium heat, stirring constantly, until mixture is thick.
• Remove from heat and stir in poultry seasoning.
• In large bowl combine shredded chicken, frozen veggies, sauce and mushrooms.
• Spoon into prepared casserole dish and set aside.
• In small bowl combine 1 cup flour, baking powder and salt.
• Cut in remaining 2 tbsp (cold) butter with a pastry blender until the mixture resembles coarse meal.
• Stir in buttermilk until just mixed.
• Spoon the biscuit dough in lumps over the chicken mixture.
• Bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.

CHICKEN AND DUMPLINGS WITH SOUTHERN BUTTERMILK BISCUIT DUMPLINGS

Steps:

• Pour chicken broth, cream of chicken soup, and pepper into large pot. Whisk until blended, then add drained Swanson chicken and carrots. Bring to a boil and simmer until carrots are tender (about 30-40 minutes).
• Blend in shortening with fork until crumbly.
• Mix baking soda into buttermilk.
• Mix buttermilk mixture into flour mixture and blend until all ingredients are moist.
• Set dough aside and add the frozen peas to the stew. Simmer for about 10 minutes. Add whipping cream to chicken stew and stir while bringing to boil.
• After stew has reached a boil, drop spoonfuls of biscuit dough into stew.
• Reduce heat to medium-high and cook for 5 minutes. Gently flip dumplings over and cook for another 5 -7 minutes or so. Serve and prepare to say "yum"!

BUTTERMILK BISCUIT MIX (HOMEMADE BISQUICK)

Steps:

• 1. Place all ingredients in a food processor bowl fitted with a metal blade.
• 2. Process until well mixed. Store in an airtight container in a cool, dry place for up to 6 months. (I keep it in the fridge).

1960 ORIGINAL KENTUCKY BUTTERMILK BISCUIT

Steps:

• Mix flour, baking powder, baking soda, and salt.
• Cut in shortening.
• Add buttermilk; mix well.
• As told in recipe, look for a texture like "velvet". If sticky, dust with flour and work till smooth as velvet and either roll out by hand or on a floured surface ½-inch thick and cut.
• Bake at 450°F for 15-25 minutes on a lightly sprayed pan. Depending on oven, just make it golden brown. (Brush tops of biscuits with butter when you take them out of oven for a nice finish and taste).

PEACH-BLACKBERRY COBBLER WITH ALMOND-BUTTERMILK BISCUIT TOPPING AND ALMOND WHIPPED CREAM

Steps:

• Preheat the oven to 375 degrees F with a rack in the center of the oven and a second rack underneath; place a baking sheet on the second rack (to catch drips).
• For the filling: In a large bowl, toss the peaches and blackberries with the granulated sugar, cornstarch and lemon juice. Transfer to a 3-quart baking dish.
• For the topping: Whisk together the all-purpose flour, almond flour, baking powder, baking soda and salt in a large bowl. Using your fingers or two knives, cut in the butter and lard until a coarse meal forms. Create a well in the center and pour in the buttermilk. Mix until just combined. The dough will seem quite wet, but that's what you want for the topping.
• Drop spoonfuls of biscuit dough onto the filling, brush lightly with milk and sprinkle with the raw sugar.
• Bake until the fruit is bubbling and tender, and the biscuits are deep golden-brown and cooked through, 50 to 60 minutes. Cool for at least 15 minutes before serving.
• Meanwhile, make the whipped cream: Whip the cream and granulated sugar until soft peaks form. Fold in the almonds.
• Serve the cobbler warm or room temperature in bowls; top with dollops of whipped cream.

BUTTERMILK BISCUIT BUBBLE PIZZA

Steps:

• Set oven to 375 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a bowl combine the pasta sauce with the green pepper, onion, olives and mushrooms.
• Cut EACH biscuit into four even pieces with kitchen shears.
• Arrange HALF of the biscuit pieces in the greased baking dish (it might not cover all of the dish).
• Spread HALF of the sauce on top of the biscuits.
• Top with the full amount of pepperoni.
• Then sprinkle HALF of the mozza cheese on top of the pepperoni.
• Repeat the layers (remaining biscuits, then sauce, the remaining mozza cheese on top).
• Sprinkle with a little grated Parmesan cheese on top of the mozza cheese.
• Bake for about 20-25 minutes or until the sides are golden brown.

BUTTERMILK BISCUIT-TOPPED BERRY COBBLER

Steps:

• 1. Preheat oven to 375 degrees. Spray a 9x13 inch glass baking dish with nonstick cooking spray.
• 2. In a medium bowl, toss berries with sugar and cornstarch. Mix in softened butter and Pour into prepared dish.
• 3. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with a fork or your fingers, until coarse crumbs form. Add buttermilk and mix gently, just until combined.
• 4. Drop topping onto berries to cover and sprinkle with sugar. Place baking dish on a baking sheet in case of spillover. Bake 45-55 minutes, until topping is golden brown and berries are bubbly. Cool 10 minutes. Serve warm with ice cream or whipped topping.

BUTTERMILK BISCUIT HAM SANDWICHES WITH HOMEMADE TOMATO JAM

Steps:

• Preheat the oven to 375 degrees F.
• Make the Biscuits: Using a sieve over a bowl, sift together the flour, baking powder, sugar, and salt. Repeat. Add the butter and shortening and, using your fingertips, mix until crumbly. Add the buttermilk and mix with a wooden spoon until the dough just comes together. (Don't over mix!)
• Transfer the dough to a lightly floured work surface and, using a rolling pin, roll out to 1/2 to 3/4-inch thick rectangle. Using a 3 to 4-inch round cutter, punch out biscuits and transfer them to a parchment paper-lined baking sheet. Gently press the dough scraps into another rectangle and punch out more biscuits. Discard any scraps. Lightly dust the tops of the biscuits with flour and bake until golden brown, about 12 to 15 minutes. Let the biscuits cool slightly. (You'll only need 6 biscuits for the sandwiches, so serve the rest with soup, spread with butter and jam, or just freeze for another day.)
• Make the Sandwiches: Preheat the broiler. Split 6 of the biscuits in half and spread the top halves with 1 tablespoon of Tomato Jam each.
• Divide the ham among the bottom halves of the biscuits and sprinkle the cheese over the top.
• Arrange the bottom halves a baking sheet and place under a broiler until the cheese melts. Cover with the biscuit tops and serve immediately.
• Heat 2 tablespoons of oil in a heavy-bottomed saucepan over medium heat. Add the onion, garlic, rosemary and pepper flakes and cook, stirring, until soft and fragrant. Add the tomatoes and cook, stirring occasionally, until the tomatoes have given up most their water and turned a deep orange-red, about 15 to 20 minutes. Whisk in the remaining 2 tablespoons of oil and season with salt and pepper, to taste.

KAREN'S BEST BUTTERMILK BISCUIT

Steps:

• Preheat oven to 390 degrees.
• In large bowl wisk together flour, baking powder, baking soda and salt.
• In medium bowl wisk buttermilk, yogurt and egg.
• On a chilled cutting board, cut 1 stick of butter into 1/4 inch pieces using knife blade only to move pieces around while cutting.
• Add to flour mixture, toss lightly with finger tips.
• Add shortening to flour mixture, dropping a 1/2 teaspoon at a time.
• Rub butter and shortening into flour mixture, using fingertips only-so heat from hands does not melt the butter. Mix until it resembles course crumbs.
• Add buttermilk mixture to flour mixture. Stir just until evenly moistened.
• Turn out on floured board. Sprinkle a little flour on top.
• Fold dough in half- 5 times, shaping dough into a rectangle as you fold.
• Pat out till 1 3/4 inches thick.
• Cut 6 biscuits into 2 inch rounds.
• Gather left over pieces of dough and shape into same size biscuit.
• Place biscuits on large ungreased baking sheet. Space 2 inches apart.
• Bake 17-18 minutes, brushing with melted butter the last 2 minutes.
• Place baked biscuits under broiler 1 minute.
• Serve warm.

COLONIAL CHICKEN POT PIE WITH BUTTERMILK BISCUIT CRUST RECIPE

Steps:

• For the Biscuit Crust: Place the flour, baking powder, salt, baking soda and butter in the bowl of a mixer and mix on low speed until it reaches a sand-like texture. Add the buttermilk slowly while mixing. Do not overwork. Form into 2 disks and refrigerate for 1 hour. Flour a flat surface and roll out each disk 1/2-inch thick. Trim the dough about 1/2 inch larger than each of 2 (2-quart) casserole dishes that are 2 inches deep. Place each piece of dough on a baking sheet or floured board and poke holes across the top using a fork. Cover with plastic wrap and refrigerate. For the Sauce: Melt 3 tablespoons of the butter in a deep, heavy-bottomed pot over medium heat. Add the shallots and cook for 2 minutes without browning before adding the chicken backs or wings, carrots, onion, celery, leek, thyme, bay leaf and chicken stock. Bring to a boil and simmer for 45 minutes before removing the carrots. Set the carrots aside, covered. Cook the stock for 30 more minutes. When the carrots have cooled slightly, cut them into small uniform pieces and set aside. Add the chicken breasts to the pot and cook at a low simmer until the chicken is cooked through, 18 to 20 minutes. Remove the breasts, cover and set aside. When cool enough to handle, remove the skin and bones and set the meat aside. Meanwhile, strain the stock into another pot and discard all of the solid ingredients. Boil the stock at high heat until it is reduced to a syrupy glaze, about 1 1/2 hours. Stir in the cream and cook over low heat for 5 minutes. Melt the remaining 1/4 cup of butter and mix in the flour. Whisk the roux into the cream mixture with a whisk and continue stirring while cooking over medium heat, 10 minutes. Strain the sauce into a blender container. Blend the sauce until smooth and season to taste with salt and pepper. Set aside to come to room temperature For the Filling: Soak the dried mushrooms in cold water for 2 to 3 hours, then rinse several times, changing the water each time until the water remains clear. While the mushrooms soak, plunge the asparagus into boiling salted water and cook at a full boil until bright green and crisp-tender, 4 minutes. Remove the asparagus, saving the water, and shock in ice water until cold, 1 minute. Drain and set aside. Trim the stem side of the beans, leaving the curly pointed tip intact. Cut the beans in half and cook them in the same boiling water used for asparagus until bright green and crisp-tender, 4 to 5 minutes. Drain and plunge the beans into ice water for 1 minute. Drain and set aside. Bring another large pot of water to a boil. Add the sugar then the corn. Boil the corn until tender, 5 to 8 minutes. You can pull an ear out of the water, cut off a kernel or two, and taste for tenderness. Remove the corn, saving the water, and set aside until the corn is cool enough to handle. Cut the kernels off the cob and set aside, covered. Plunge the onions into the same boiling water and cook until tender, 2 to 3 minutes. Remove and let cool. Cut away the knob and slide the outside skin off the onion. Set aside. For Assembly: Heat the oven to 350 degrees. Cut mushrooms into wedge-shaped quarters. Combine the Filling, mushrooms, chives and the Sauce and divide between the baking dishes. Lay the Biscuit Crust on top of the filling and sprinkle lightly with flour (this gives the crust a more rustic look). Bake until the crust is golden brown and the pies are cooked through, 35 to 40 minutes. If you're serving a smaller group, this recipe can be cut in half. This recipe yields 12 to 16 servings. Each of 16 servings: 386 calories; 519 mg sodium; 87 mg cholesterol; 20 grams fat; 11 grams saturated fat; 34 grams carbohydrates; 20 grams protein; 3.03 grams fiber.

BABY BUTTERMILK BISCUIT PIZZAS

Steps:

• Preheat the oven to 400°F. Lightly grease a baking sheet.
• Place the biscuits on the prepared baking sheet and use the palm of your hand to flatten the dough to 1/4 inch in thickness. Divide the sauce evenly among the biscuits, top with a pinch of the oregano, then layer the mozzarella, pepperoni (if using), and Parmesan cheese.
• Bake until the biscuits are golden and the cheese is melted, about 15 minutes. Allow the pizzas to cool slightly and serve warm.
• Buy the pepperoni presliced in packages (found in your supermarket's deli section) to make assembly even easier.

BUTTERMILK BISCUIT AND EGG BAKE

Steps:

• Preheat the oven to 375°F. Spray a 8 x 12 or 9 x 13 inch baking dish with butter cooking spray. Cook and crumble the sausage. Drain well; set aside to cool slightly. Quarter the biscuits. In a bowl, whisk together the eggs, half & half and seasonings. Add the chopped chives. Arrange the biscuit quarters in the bottom of the dish and sprinkle with half of the shredded cheese. Layer the cooked sausage on top. Pour the egg mixture evenly over all. Top with the remaining shredded cheese and dot with the 2 tbsp of butter. Place into the preheated oven and bake for 25-30 minutes, until puffy and golden. Test the center with a toothpick checking for moist crumbs before removing from the oven. Let rest for about 5 minutes before cutting into and serve warm!

BUTTERMILK BISCUIT ROLLS

Steps:

• In a bowl, combine flour, baking powder and salt. Cut in the shortening until crumbly. Stir in the buttermilk just until moistened. Knead on a floured surface for 1 minute. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown.

BUTTERMILK BISCUIT FRENCH TOAST RECIPE

Steps:

• Whisk together eggs, milk, salt, sugar, vanilla, and cinnamon in a flat-bottomed pie plate or baking dish. Split biscuits in half and place a few at a time into the egg mixture and flip to make sure both sides of biscuits are well-coated.
• Melt butter in a large skillet or on a griddle. Place biscuit halves in skillet or on griddle and cook until golden brown on each side, about 3-4 minutes.
• Serve immediately or keep warm in oven until ready to serve, but no longer than about 30 minutes.

BUTTERMILK BISCUITS (DENVER BISCUIT CO.) RECIPE - (3.4/5)

Steps:

• Preheat the oven to 350 degrees F using the convection setting or 375 degrees F without convection. Mix together 2 cups all-purpose flour, the cake flour, sugar, baking powder and salt. Sift into a bowl. Grate the frozen butter into the dry mix. Gently mix in the butter with your hands. Mix together the buttermilk, yogurt and eggs. Using a stand mixer fitted with the dough hook attachment, mix the dry ingredients and butter on medium speed. Add the buttermilk mixture and continue to mix for 75 seconds. During this time, gradually add the remaining 1/4 cup all-purpose flour to prevent the dough from sticking to the bowl. Place the dough on a lightly floured surface. Roll out the dough with a rolling pin so that the entire area of dough is the same thickness. Fold one side in, and then the other side over that and roll out again. Repeat 4 to 6 times. Roll out the dough a final time to about 3/4-inch thick. Cut biscuits out of the dough with a 2-inch biscuit cutter, making sure to flour the cutter each time so it doesn't stick. Place the biscuits on a buttered and floured sheet pan. Bake for 18 minutes in a convection oven, or 25 minutes in a regular oven.