Best Tender Buttermilk Biscuits Recipes

TENDER, FLAKY, BUTTERMILK BISCUITS

Steps:

• 1. Preheat oven to 485 degree F. Sift the dry ingredients in a medium bowl.
• 2. Slice the butter into pats and with fingers, rub the butter into the flour, until you have pieces the size of large and small peas.
• 3. Stir the buttermilk into the flour with a fork, just until the dough starts to come together. Using your hands, start kneading the dough to incorporate all of the flour. If the dough is not sticky, add more milk.
• 4. Turn the dough out onto a floured surface and fold over itself 2 or 3 times ( this is what makes the layers.) Just fold and push 3 times. With your hands, pat out dough to 3/4 inch thickness. Cut out dough using a 3 inch biscuit cutter - DO NOT TWIST THE CUTTER! Twisting will seal sides, and keep biscuits from rising correctly.
• 5. Place biscuits on a greased baking sheet or cake pan, so they almost touch. Brush tops with buttermilk or melted butter.
• 6. Bake for 10 - 12 minutes or until desired brownness occurs. I turn the pan half way through baking time.
• 7. Brush the biscuits when taken from the oven and serve them hot. Enjoy with honey, butter, jam or gravy!

TENDER BUTTERMILK BISCUITS

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.

TENDER BUTTERMILK BISCUITS

Steps:

• Preheat oven to 375 degrees. Whisk flour, baking powder, salt, and sugar in a large bowl. Cut in butter with a pastry blender (or rub in with your fingers) until pea-size crumbs form. Cut in yolk. Stir in buttermilk until just combined.
• Turn dough out onto a lightly floured surface, and knead twice. Pat dough to a 1-inch thickness. Using a 2 1/4-inch round cutter, cut out biscuits, and transfer to a nonstick baking sheet. Repat dough scraps, and repeat once.
• Lightly brush biscuit tops with buttermilk. Bake until tops are golden brown, 20 to 22 minutes. Serve hot with butter and pepper jelly on the side.

TENDER AND FLAKY BUTTERMILK BISCUITS

Steps:

• 1. Adjust oven rack to lower-middle position. Preheat oven to 450 degrees.
• 2. Whisk flour, baking powder, baking soda, and salt in large bowl. Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. Working in batches, drop butter slices into flour mixture and toss to coat; pick up each slice of butter and press between floured fingertips into flat, nickel-sized pieces. Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 minutes.
• 3. Spray work surface with nonstick cooking spray and spread spray evenly across surface with kitchen towel or paper towel. Sprinkle 1/3 cup of extra flour across sprayed surface and gently spread to form an even coat.
• 4. Add all but 2 tablespoons of buttermilk to flour mixture; stir briskly with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed (dough will be sticky and shaggy but should clear sides of bowl). With rubber spatula, transfer dough onto center of prepared work surface, dust surface lightly with flour, and, with floured hands, bring dough together into cohesive ball (BUT DO NOT KNEAD).
• 5. Pat dough into approximate 10-inch square; roll into 18 by 14-inch rectangle about 1/4 inch thick, dusting dough and rolling pin with flour as needed. Using a bench scraper or thin metal spatula, fold dough into thirds, brushing any excess flour from surface; lift short end of dough and fold in thirds again to form approximate 6 by 4-inch rectangle. Rotate dough 90 degrees, dusting work surface underneath with flour; roll and fold dough again, dusting with flour as needed.
• 6. Roll dough into 10-inch square about 1/2 inch thick; flip dough and cut nine 3-inch rounds with floured biscuit cutter, dipping cutter back into flour after each cut (DO NOT TWIST CUTTER WHEN MAKING THE ROUNDS). Carefully invert and transfer rounds to ungreased baking sheet, spaced 1 inch apart. Gather dough scraps into ball; roll and fold once or twice until scraps form smooth dough. Roll dough into 1/2-inch-thick round; cut three more 3-inch rounds and transfer to baking sheet. Discard excess dough.
• 7. Brush biscuit tops with melted butter. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes. Let cool on baking sheet 5 to 10 minutes before serving.