Best Melt In Your Mouth Buttermilk Biscuits Recipes

SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat your oven to 450°F.
• Combine the dry ingredients in a bowl, or in the bowl of a food processor.
• Cut the butter into chunks and cut into the flour until it resembles course meal.
• If using a food processor, pulse a few times until this consistency is achieved.
• Add the buttermilk and mix JUST until combined.
• If it appears on the dry side, add a bit more buttermilk. It should be very wet.
• Turn the dough out onto a well-floured board.
• Dip your fingers in flour to help keep the dough from sticking to you. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about ½" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
• Use a round cutter to cut into rounds. Do not twist cutter as you push down. This compromises the dough to it doesn't rise up as high.
• You can gently knead the scraps together and make a few more.
• Place the biscuits on a cookie sheet- if you like soft sides, place them touching each other. If you like"crusty" sides, place them about 1 inch apart- these will not rise as high as the biscuits put close together.
• Bake for about8-10 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
• Do not overbake.
• Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
• The dough must be handled as little as possible or you will have tough biscuits.
• A food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
• You also must pat the dough out with your hands, lightly.
• Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
• Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
• When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 15-18 minutes.

MELT IN YOUR MOUTH BUTTERMILK BISCUITS

Steps:

• 1. Sift flour, salt and baking powder into mixing bowl
• 2. Add shortening and blend well
• 3. Add baking soda to all the buttermilk then blend into flour mixture. DO NOT OVER WORK DOUGH
• 4. Heavily flour surface and the top of the dough (it's pretty sticky) and roll out 1/4 thick and cut with 2 inch biscuit cutter OR cut into squares. Dip biscuits in oil to cover all sides and place on oiled baking sheet immediately with all biscuits touching.
• 5. Bake at 500F for 8.5-10 minutes or until nicely brown. Serve with butter and jam.

SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425°F. Line a sheet tray with parchment paper.
• Grate 8 tablespoons of the butter or dice it very small and place it in the freezer for 15 minutes. Add the buttermilk to the freezer during this time as well.
• In a large bowl stir together the flour, baking powder, sugar, salt, and baking soda. Add the butter.
• Cut it in with a pastry cutter or you can use two forks. The mixture should appear crumbly with no larger than pea-sized pieces of butter.
• Pour in ¾ cup of buttermilk (if any of the buttermilk started to freeze, just break it up with a fork). Stir until combined, mixture will be crumbly, with some of the flour not fully mixing in.
• Lightly dust a clean work surface with more flour. Pour out the dough mixture and work it with your hands to form a ball.
• Roll the dough out into ½ inch thick rectangle.
• Fold ⅓ of one side over the center. Fold the other ⅓ on top. Roll it out into a ½ inch rectangle again and fold the same way. Repeat 1 more time.
• Do the tri-fold one last time but this time roll out the dough into a 1-inch thickness.
• Using a 2 ½ inch biscuit cutter, cut out the biscuits. DO NOT TWIST THE BISCUIT CUTTER. Place the biscuits slightly touching onto the parchment-lined sheet tray.
• Roll the scraps back into a ball and roll it out again to cut more biscuits. Keep doing this until you have 8 biscuits.
• Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk. Bake for 13-15 minutes until puffed up and the tops are golden brown.
• While the biscuits are cooking, melt the remaining 2 tablespoons of butter.
• Immediately brush the tops of the biscuits with the melted butter. Let cool slightly and serve.

MELT IN YOUR MOUTH HEAVENLY BISCUITS

Steps:

• Preheat oven to 475 degrees F.
• Spray an 8 inch round cake pan with cooking spray.
• Combine next 6 ingredients in a medium bowl.
• Cut in shortening or lard.
• Stir in buttermilk and cream.
• (mixture will be VERY WET!) Let stand 2-3 minutes.
• Pour remaining cup of flour into another bowl.
• Flour your hands.
• Drop a biscuit size lump of dough into the flour. I use a half cup measuring cup for this step. The "dough" is too wet to really pick up with your hands.
• Cover with more flour.
• Gently pick up lump of dough with your hands by sliding your fingers underneath it then lightly toss from hand to hand to remove excess flour and to roughly shape the biscuits. You are just basically coating the very wet dough with flour. Be gentle!
• Drop into prepared pan.
• Repeat with remaining dough, placing tightly into pan.
• This is so they rise up instead of just spreading out.
• Brush with melted butter or margarine.
• Bake 15-20 minutes or until lightly browned.
• Let cool in pan a few minutes, then dump pan out and gently separate biscuits.
• Serve ASAP!