Best Love Me Tender Biscuits Recipes

THE MOST FLUFFY AND BUTTERY BISCUITS EVER

The Most Fluffy and Buttery Biscuits Ever image

These biscuits rival any restaurant or fast food joint. They're so tender, fluffy, and buttery. They're the best biscuits I've ever made at home!

Provided by Julie Chiou

Time 45m

Number Of Ingredients 6

Ingredients

4 cups self-rising flour (plus more for dusting)
2 tablespoons baking powder ((see blog post above for more details; use double-acting, aluminum-free baking powder))
1 teaspoon baking soda
3/4 pound (3 sticks) SALTED butter (cold, cut into 1/2-inch cubes)
2 large eggs (beaten PLUS 1 large egg for brushing)
1 1/2 cups buttermilk (plus more as needed and for brushing)

Steps:

In a large bowl, whisk together flour, baking powder, and baking soda.
Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.
Stir in the beaten eggs with a wooden spoon until just combined. Then pour in the buttermilk until the dough comes together into a sticky mass. You may need more buttermilk if it's still too dry and there is flour still at the bottom of your bowl. I ended up having to add in 1/2 cup more. DO NOT add 1/2 cup more all at the same time. Do 1 tablespoon at a time until the right consistency is reached.
Cover the bowl and refrigerate for at least 30 minutes.
When ready, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Dust a little flour onto your work surface then put the dough onto the work surface and use your hands (flour them) to press into a round, roughly 14 inch diameter and 1/2 inch thick. See photos in the blog post.
Use a floured 2 3/4-inch round biscuit cutter to cut out about 20 biscuits. Reform the scraps of dough into a circle again to cut more.
Transfer biscuits to prepared baking sheet and arrange them so they are touching each other. See photos in the blog post.
In a small dish, beat together remaining egg and buttermilk then brush on top of the biscuits.
Bake for 15-20 minutes, or until the tops are golden brown.
Let cool slightly before devouring! They're best eaten out of the oven, day of.
Serve with your favorite sausage gravy, jam, or clotted cream.

Nutrition Facts : ServingSize 1 biscuit, Calories 236 kcal, Carbohydrate 24 g, Protein 4 g, Fat 14 g, SaturatedFat 9 g, Fiber 1 g, Sugar 1 g

TENDER BUTTERMILK BISCUITS

Tender Buttermilk Biscuits image

Our recipe for Tender Buttermilk Biscuits is so easy, there's no need to use packaged biscuits again. All you need is Country Crock®, buttermilk, a few other ingredients, and 20 minutes for warm, comforting, homemade biscuits.

Provided by Country Crock®

Categories Trusted Brands: Recipes and Tips Country Crock®

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup Country Crock® Spread
¾ cup buttermilk

Steps:

Preheat oven to 450 degrees F.
Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in Country Crock® Spread with pastry blender or two knives, until mixture is the size of coarse crumbs. Gradually drizzle in buttermilk, then stir until just moistened. Gently press into an 8-inch round on lightly floured board.
Cut out 6 biscuits using a 3-inch biscuit cutter. Arrange biscuits on ungreased baking sheet.
Bake 10 minutes or until lightly golden.

Nutrition Facts : Calories 164.9 calories, Carbohydrate 33.8 g, Cholesterol 1.2 mg, Fat 0.7 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 0.2 g, Sodium 482.4 mg, Sugar 1.6 g

LOVE ME TENDER BISCUITS

Love Me Tender Biscuits image

Love Me Tender Biscuits are the best biscuits I have ever made. My original recipe calls for cake flour. I have discovered Bob's Red Mill Cake Flour and I find it to be the best I have ever tried. I never realized what a difference the correct flour can make. Cake flour keeps these biscuits very soft and tender. I will say that they melt in your mouth. These will be my signature biscuits. I hope you agree.

Provided by Garrison Wayne @TheOrganizedChef

Categories Biscuits

Number Of Ingredients 9

Ingredients

1 1/2 cup(s) cake flour, bob's red mill is a good one
1 tablespoon(s) baking powder
3/8 teaspoon(s) kosher salt
2 teaspoon(s) sugar
3 1/2 tablespoon(s) cold butter, unsalted, cut in pats
1/2 cup(s) buttermilk, or a little more, as needed
1 large egg yolk, beaten
2-3 tablespoon(s) cake flour
- softened unsalted butter for brushing tops of biscuits

Steps:

Preheat oven to 450 degrees.
Place 1 1/2 cups cake flour, baking powder, salt, and sugar in a medium mixing bowl and stir with a fork to mix well.
Add the butter pats and mix into the flour mix with a pastry blender until a coarse meal is achieved.
Add 1/2 cup buttermilk and egg yolk and mix with a fork. The dough should come together. If it seems too dry, add a little more buttermilk, until the dough starts to come together.
Turn out on a board that is floured with the 2-3 tablespoons of cake flour. Knead 12-15 times, incorporating a bit of flour with each turn. Discard excess flour.
Gather dough and form a ball. Press down with fingers/palms to make a 7 1/2 inch circle. Cut in 8ths. These biscuits are scone shaped.
Transfer biscuits to a baking sheet, leaving room to spread out. Brush tops of biscuits with some softened butter. Bake for 12-14 minutes in the center of oven.
Makes 8 good sized biscuits. Serve hot from the oven. These biscuits reheat better than others I have tried.