Best Buttermilk Biscuits Arm And Hammer Recipes
OUR FAVORITE BUTTERMILK BISCUIT
However you make them, you'll be rewarded with layer upon buttery layer of biscuit perfection.
Provided by Southern Living Editors
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.
BUTTERMILK BISCUITS - ARM AND HAMMER RECIPE
I cannot tell you the number of times I have made these biscuits! Right now, I have the joy of sharing these family recipes while visiting with my grandchildren here in Texas. I like to pat the dough into a square and cut them in a grid pattern; that way no dough is wasted and you don't have to reroll the dough. These...
Provided by Julie Madawi
Categories Biscuits
Time 30m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 450 degrees.
- 2. Sift flour, soda, and salt together. Cut in shortening. Add buttermilk and stir lightly. Turn onto floured board and knead lightly.
- 3. Pat or roll out to 1/2 inch thickness. Cut out biscuits; place on baking sheet or in iron skillet. Group biscuits together, touching sides for soft sided biscuits.
- 4. Bake for 12 to 15 minutes or until nicely browned.
- 5. NOTE: If dough is too dry, add small amount of buttermilk at a time until all of the flour mixture forms a ball. You may brush the tops of the biscuits before baking with melted butter or milk/cream to enhance browning.
BUTTERMILK BISCUITS
"These biscuits are made from a recipe that's been in our family for years. They're simple to make and smell so good when baking! The wonderful aroma takes me back to those days when Mom made this meal-it's like I'm there in our family's kitchen again, with her busy at the stove."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together. , Turn onto a lightly floured surface; knead gently, 10-12 times. Roll to 1/2-in. thickness; cut with a floured 2-in. round biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until lightly browned, 11-12 minutes. Serve warm.
Nutrition Facts : Calories 82 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
BEST BUTTERMILK BISCUITS
I found a recipe in the 12th Edition of the Better Homes and Gardens cookbook and modified it a bit to suit my liking. I served them along side a hearty beef stew. My husband proclaimed they are by far the best biscuits I've ever made. They turned out flaky and buttery and raised so nicely that we could actually peel the layers apart.
Provided by MarthaStewartWanabe
Categories Breads
Time 27m
Yield 10 biscuits
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- In a large mixing bowl, stir together flour, baking powder, sugar, salt and cream of tartar.
- Slice butter into cubes and cut into flour mixture until pea-sized crumbs form.
- Add buttermilk and stir with a fork untl mixture is moistened.
- Turn dough onto a lightly floured surface, kneeding and folding dough until it holds together. Be careful not to handle too much, or the biscuits will become tough and butter will melt.
- With a lightly floured rolling pin, roll dough until 1/4-inch thick. Cut out biscuits with a 2 1/2-inch biscuit cutter and place 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until raised and golden brown.
- Serve warm.
Nutrition Facts : Calories 323, Fat 19.1, SaturatedFat 11.9, Cholesterol 50, Sodium 572.9, Carbohydrate 33.2, Fiber 1, Sugar 4.1, Protein 5.1
SIMPLE BUTTERMILK BISCUITS
The exterior of the perfect biscuit should be golden brown and slightly crisp, while its interior should be light and airy. Avoid overworking the dough; gently combine the ingredients until just blended. A very hot oven is essential. The steam interacts with the baking powder to create the biscuits' ideal exterior and interior textures. Serve warm with butter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 9 two- to three-inch biscuits
Number Of Ingredients 5
Steps:
- Heat oven to 500 degrees. In a bowl, combine flour, baking powder, and salt. With a pastry cutter or two knives, cut butter into the flour mixture until it resembles coarse meal. Pour in buttermilk, and gently mix until just combined. With your hands, gently form the mixture into balls. Place in a round 8-by-2-inch cake pan.
- Bake until golden brown, 8 to 10 minutes. Allow to cool to the touch, and serve immediately.
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
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