Best Supreme Buttermilk Biscuits Recipes

BISCUITS SUPREME

Steps:

• To make sour milk, add 1 tbs lemon juice or vinegar to 1 cup of milk and let stand for 5 minute.
• Preheat oven to 450.
• Mix all dry ingredients in a large bowl.
• Cut butter into flour mix until it looks like small peas.
• Add milk and mix until until dough sticks together and forms a ball.
• Knead 6-8 times on floured surface.
• Roll dough flat until it is about a 1/2" thick and cut with a floured biscuit cutter.
• Place on ungreased sheet pan and bake 10-15 minutes, or until golden.

BETTY'S BISCUITS SUPREME

Steps:

• Preheat oven to 425°F.
• Sift dry ingredients into mixing bowl.
• Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal."
• Stir in almost all the milk.
• If dough does not seem pliable, add the remaining milk using just enough to make a soft, puffy dough easy to roll out.
• Knead quickly on a lightly floured board (too much handling makes tough biscuits).
• Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits.
• Place on ungreased cookie sheet; close together for biscuits with soft sides, an inch apart for biscuits with crusty sides.
• Bake 10 to 12 minutes.

SUPREME BUTTERMILK BISCUITS

Steps:

• Place oven rack in the top third of the oven. Preheat oven to 450 degrees.
• In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• Add shortening and cut in with pastry blender until the mixture is mealy.
• Gradually add buttermilk, stirring with a wooden spoon just until the dough is soft and slightly sticky. Do not over mix!
• Transfer the dough to a lightly floured surface. Using a light touch, turn the edges toward the middle, pressing with your hands. Press the dough out 1/2 inch thick and cut straight down with a 2-inch biscuit cutter. Pat the scraps together and cut out more rounds.
• Arrange on a baking sheet no more than 1/2 inch apart and bake until lightly browned, 12 to 15 minutes.

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.

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.