Buttermilk Biscuits
Buttermilk Biscuits might be a good recipe to expand your side dish recipe box. For 15 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 97 calories, 1g of protein, and 10g of fat. This recipe serves 10. If you have salted butter, baking soda, salt, and a few other ingredients on hand, you can make it. 168 people have made this recipe and would make it again. It is brought to you by Delishhh. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes approximately 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 9%. This score is improvable. If you like this recipe, you might also like recipes such as Buttermilk Biscuits, Buttermilk Biscuits, and Buttermilk Biscuits.
Servings: 10
Preparation duration: 12 minutes
Cooking duration: 8 minutes
Ingredients:
2 tbsp baking powder
½ tsp baking soda
¾ cup + 2 tbsp buttermilk
1/2 tsp salt
8 tbsp salted butter, chilled and cubed
1 tsp sugar
Equipment:
oven
food processor
baking sheet
frying pan
Cooking instruction summary:
Preheat the oven to 450 F.Place the flour, baking powder, baking soda, sugar, and salt in a food processor fitted with a medal blade. Add the cold butter and pulse a few times until the mixture resembles coarse pea or dime-size crumbs. Be careful not to overwork the mixture or the butter will soften too much.Open the lid and add the buttermilk evenly over the flour. Pulsate a few times until combined, again do not over mix.Turn the dough onto a floured surface and form it into a ball. Lightly knead the dough 2 or 3 times until combined.Pat the dough into a 3/4 to 1-inch thick rectangle. Use a 2 to 2 1/2-inch round biscuit cutter to cut out several biscuits. Place them on a ungreased cookie sheet.Gather the dough scraps, smooth them out (lightly knead if necessary), and pat the remaining dough into another 3/4 to 1-inch thick rectangle or circle. Cut out more biscuits, and then repeat again if necessary to use remaining dough.Bake the biscuits for 10-12 minutes (rotating the pan front to back halfway through) or until the tops are light brown. Serve warm.
Step by step:
1. Preheat the oven to 450 F.
2. Place the flour, baking powder, baking soda, sugar, and salt in a food processor fitted with a medal blade.
3. Add the cold butter and pulse a few times until the mixture resembles coarse pea or dime-size crumbs. Be careful not to overwork the mixture or the butter will soften too much.Open the lid and add the buttermilk evenly over the flour. Pulsate a few times until combined, again do not over mix.Turn the dough onto a floured surface and form it into a ball. Lightly knead the dough 2 or 3 times until combined.Pat the dough into a 3/4 to 1-inch thick rectangle. Use a 2 to 2 1/2-inch round biscuit cutter to cut out several biscuits.
4. Place them on a ungreased cookie sheet.Gather the dough scraps, smooth them out (lightly knead if necessary), and pat the remaining dough into another 3/4 to 1-inch thick rectangle or circle.
5. Cut out more biscuits, and then repeat again if necessary to use remaining dough.
6. Bake the biscuits for 10-12 minutes (rotating the pan front to back halfway through) or until the tops are light brown.
7. Serve warm.
Nutrition Information:
covered percent of daily need
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