Does anyone have any good recipes for buttermilk biscuits?!
Answers: I've never made homemade biscuits before, i'd like to give it a try!
Buttermilk Biscuits
GREAT biscuit recipe. This is a copycat for Popeye's buttermilk biscuits. Please don't use salted butter in this recipe (or, indeed, in any of your baking).
by spatchcock
2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, cold
1/2 cup buttermilk
1/4 cup milk
melted butter, to brush on top
Preheat oven to 400 degrees.
Mix together flour, sugar, salt, baking powder, and baking soda in a medium bowl.
Slice cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until no large chunks of butter remain.
Add buttermilk and milk and stir with a spoon until dough forms.
Roll out to 1/2-inch thick on a floured surface.
Cut biscuits with a 3-inch biscuit cutter and arrange on a lightly-greased or parchment paper-lined baking sheet.
Bake for 22 to 24 minutes or until tops begin to turn light brown.
Remove biscuits from the oven and cool for a couple of minutes, then brush each biscuit top with melted butter.
http://www.recipezaar.com/41065
(*-*)
Biscuits Supreme
Prep: 15 minutes
Bake: 10 minutes
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder*
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cream of tartar*
3/4 cup butter or 1/2 cup butter and 1/4 cup shortening
1 cup milk
Directions
1. Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.
2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter, rerolling scraps as necessary.
3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.
4. Makes 12 biscuits
5. *Note: If baking powder and cream of tartar appear lumpy, sift through a fine mesh sieve before using.
6. Buttermilk Biscuits: Prepare as above, except substitute 1-1/4 cups buttermilk or sour milk for the 1 cup milk in the rolled biscuits and 1-1/2 cups buttermilk or sour milk for the 1-1/4 cups milk in the drop biscuits.
7. Drop Biscuits Supreme: Prepare as above through step 1, except increase milk to 1-1/4 cups. Using a large spoon, drop dough into 12 mounds onto a greased baking sheet. Bake as directed above. Makes 12 biscuits.