Best Favorite Buttermilk Biscuits Recipes

TEST KITCHEN'S FAVORITE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl.
• Slowly drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
• To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with butter and jam.

FAVORITE BUTTERMILK BISCUITS

Steps:

• Heat oven to 450 degrees. Combine dry ingredients. Measure oil and buttermilk in measuring cup and pour all at once into flour mix. Combine until blended and knead on wax paper. Pat out dough to approximately 1/4-1/2 inch thick. Cut with biscuit cutter until all dough is used. Place on ungreased baking pan and bake 10-12 minute.

FAVORITE HOMEMADE BUTTERMILK BISCUITS

Steps:

• Measure out buttermilk in measuring cup and let sit for 5-10 minutes, add a pinch of baking powder and stir well.
• Preheat oven to 450°F.
• Measure out flour with 1/4 tsp of baking powder and sift with a sifter into a bowl.
• Add Crisco shortening and cut into flour well.
• Make a well in middle of flour mixture and pour buttermilk in slowly.
• Flour your hand, mix together flour mixture and buttermilk well, forming a ball and turn out onto a floured surface.
• Clean hands (scraping off all dough).
• Roll with a floured rolling pin or you can use your hands to flatten out, to about 1/2 to 1-inch thick.
• Cut with a large floured biscuit (round) cutter or use the rim of a floured round drinking glass.
• Place on a greased baking sheet and bake 12 to 15 minutes or until tops are lightly brown.
• NOTE: You can use a small biscuit cutter depending on how many biscuits you want to make.

TEST KITCHEN'S FAVORITE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl.
• Slowly drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
• To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with butter and jam.