Best Farmhouse Buttermilk Biscuits Recipes

FARMHOUSE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450.
• In a mixing bowl, combine flour, baking powder, salt, cream of tartar, and sugar.
• Cut butter into pieces, then cut into flour mixture. Real butter is very hard, and I found that it was much easier to use my fingers to squeeze the butter into the flour.
• When the mixture is well combined and crumbly, make a well in the center and pour in buttermilk.
• Using a fork, stir, starting at the outside of the bowl and blending inward.
• Turn dough out onto a floured surface and knead a few times, just until the dough is completely combined and holds together well.
• With a rolling pin, roll dough out to about 1/2 inch thick. Cut with a biscuit cutter or round cookie cutter.
• Grease a cookie sheet with crisco and place the biscuits 1-2 inches apart on the sheet and bake at 450 degrees for 10 - 12 minutes.

BETTER THAN THE CAN BUTTERMILK BISCUITS

Steps:

• In a bowl, combine the yeast, water, and 1 Tablespoon of sugar. Set aside until mixture is foamy, about 5-10 minutes.
• Meanwhile, in another bowl, whisk together the remaining dry ingredients; remaining sugar, flour, baking powder, baking soda, and salt. Then work the small pieces of butter into the dry ingredients using either a pastry cutter or a fork, until the butter is the size of small peas.
• Into the bowl, add the yeast mixture and buttermilk. Stir until the dough just comes together. Do not over mix!
• Turn the dough out onto a lightly floured surface and knead a few times. The dough may be slightly crumbly depending on your weather, so squeeze and knead until the mix is combined and no visible bits of dry flour.
• Return dough to a greased bowl, cover, and refrigerate overnight.
• When ready to make biscuits, turn dough out onto a heavily floured surface. Using a rolling pin, roll out the dough to 1/3 to ½ inch thickness. Using a biscuit cutter (I use my 2 ¼ inch cutter) cut biscuits as close together as possible and arrange with sides touching on an ungreased baking sheet. Gather dough scraps, knead together, roll out and cut more biscuits until all dough has been used.
• Melt 2 to 3 tablespoons of butter and brush over the tops of the biscuits. Let the biscuits rise in a warm place for about 30 minutes.
• Bake the biscuits at 425 degrees for 10-12 minutes or until golden brown.

EINKORN FARMHOUSE BUTTERMILK BISCUITS

Steps:

• Heat oven to 450 degrees Fahrenheit
• Mix together flour, baking powder, baking soda, sugar and salt.
• Cut butter into smal pieces and cut into flour to make pea sized crumbs in mixture.
• Slowly combine buttermilk into dough until it pulls into sticky ball.
• Devide dough in half. Wrap half of dough in plastic and store in fridge or freezer for later. Take other half out and place on floured surface. knead by folding into thirds. These folds will help with the rise. Do this 10-15 times.
• Roll until 1/2 inch thick. Using biscuit cutter or canning jar lid, cut into circles making sure to not twist dough when cutting.
• Place on baking sheet and bake for 10-12 minutes. Let cool for five minutes before serving. These are best served warm!