Best Spam And Buttermilk Biscuits For Recipes

SPAM AND BUTTERMILK BISCUITS FOR 2

Steps:

• Heat oven to 425 degrees.
• Score top of meat, cutting 12 squares or diamonds, 1 inch deep.
• Insert clove in each square.
• Place meat in ungreased baking pan, 8X8X2 inches, pushing meat to one side of pan.
• Mix preserves, 1 teaspoon water and the mustard; spoon on meat.
• Stir baking mix and 1/4 cup water with fork to a soft dough.
• Turn onto floured cloth-covered board, smooth dough into ball and knead 5 times.
• Roll dough 1/2 inch thick.
• Cut into five 2-inch biscuits, place in pan with meat.
• You can also just drop the dough by spoonfuls into the pan.
• Bake until biscuits are golden brown and meat is hot, 15-20 minutes.

THE BEST FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
• Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

SOUTHERN BUTTERMILK BISCUITS

Steps:

• In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.