Best Feather Light Buttermilk Biscuits Recipes

FEATHERWEIGHT BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450F degrees.
• Sift together first 6 ingredients into large bowl.
• Add butter and rub in with fingertips until mixture resembles coarse meal.
• Add buttermilk and stir until dough forms.
• Turn dough out onto floured surface; knead until smooth, about 8 turns.
• Roll out the dough to 1 inch thickness.
• Using 2 inch diameter biscuit cutter, cut out biscuits.
• Gather scraps and roll out to 1 inch thickness and cut out additional biscuits.
• Transfer biscuits to large ungreased baking sheet.
• Bake until golden, about 12 minutes.
• Serve warm.

LIGHT AS A FEATHER COATED BISCUIT

Steps:

• Preheat oven to 450 degrees. Put self-rising flour in a large bowl. Cut in shortening with a pastry blender or two knives until it is the size of grains of rice. Add buttermilk and toss gently with a fork until the mixture leaves the side of the bowl - mixture should be very wet and sticky. Turn out onto a lightly floured surface and knead just until the mixture holds together. Divide dough into 12 equal pieces and round into a ball. Dip each biscuit into melted butter then into one of the desired coating mixtures below. Place in an ungreased 12 - inch round pan. Once all of the biscuits are in the pan, press the tops slightly so that they spread and are just barely touching. If there is any coating left over, sprinkle it evenly on top. Bake in a preheated 450 degree oven for 10 to 12 minutes until golden brown.
• Cinnamon/Sugar Coating: In a small bowl combine 2 teaspoons cinnamon 1/3 cup granulated sugar and 1/3 cup unbleached flour.
• Herb Coating: In a small bowl combine 1/3 cup Parmesan cheese, 1/4 cup finely chopped fresh basil, 2 tablespoons unbleached flour, and 1 teaspoon garlic powder.
• Spiciy Coating: In a small bowl combine 1/3 cup finely chopped Cheddar cheese and 3 tablespoons unbleached flour.
• One of the coatings listed below.

FEATHERWEIGHT BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F. Sift first 6 ingredients into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough forms.
• Turn dough out onto floured surface; knead until smooth, about 8 turns. Roll out dough to 1-inch thickness. Using 2-inch-diameter biscuit cutter or cookie cutter, cut out biscuits. Gather scraps; roll out to 1-inch thickness and cut out additional biscuits.
• Transfer biscuits to large ungreased baking sheet. Bake until golden, about 12 minutes. Serve warm.

FEATHER LIGHT BUTTERMILK BISCUITS

Steps:

• 1. Blend flour, baking powder, salt and sugar in a large bowl vigorously with a whisk. Cut butter into dry ingredients with a pastry cutter leaving pieces of butter about the size of large peas.
• 2. Put the bowl containing the flour and butter combo in the freezer for 15 minutes. *IMPORTANT* Please don't skip this step.
• 3. Pour buttermilk into a measuring cup. Add a large pinch of baking soda to the buttermilk.
• 4. After 15 minutes, take the bowl from the freezer and add 3/4 cup buttermilk. Stir just until it is mixed. Don't over-mix. Add additional buttermilk a little at a time until a stiff but sticky dough just forms. Over mixing will make them tough and dense. Leave the dough a little stickier than you think because you will be adding more flour on the counter.
• 5. Flour your counter and hands. Take dough from bowl, place on counter and fold in half, very gently, 6-8 times, no more. Be extra careful not to handle the dough very much. The dough will be rough looking, not smooth like bread dough. This is what you want.
• 6. Flatten dough gently with hands to about 1 to 1 1/2 inches high. I use a small glass, 2 1/2" in diameter. Push straight down once. Do not twist or edges will seal and they will not rise when baked. Extra dough can be patted gently back together once or twice and re-cut. *Never use a rolling pin. This is the best way to get "hockey pucks" instead of light, feathery biscuits! lol
• 7. Place on parchment lined shiny cookie sheet with sides gently touching forming a square, 3 across, 3 down.
• 8. Brush tops with milk and place on top of stove while oven is preheating. Preheat oven to 425 degrees. When preheated, bake for 11-18 minutes or until golden. Watch closely. Don't over bake. Brush lightly with melted butter when done.