How Do You Make Homemade Buttermilk Buscuits??????!
Answers: I'm clueless but do not want the can biscuits, thought I'd try something diferent
Biscuits--The Best Biscuits (sans buttermilk)
2 cups self-rising flour *
1 cube butter (1/2 cup), grated Hint: grate when frozen
scant 1 cup milk
scant 1 t. salt
Combine ingredients before the butter softens. Method 1: use spoon/fork in bowl. Method 2: Use food processor--add flour and salt to workbowl. Cut up butter into 1/2" cubes and drop into the workbowl a few at a time. Pulse to combine into crumbles. Add milk and pulse until dough forms. Don't over-process.
Turn out on lightly floured countertop and knead a little. Rollout to 1/4" thickness. Cut into round shape and place in pie plate or on cookie sheet. It's okay for them to touch slightly but don't overcrowd them. Bake in pre-heated oven at 425 degrees for 12-15 minutes or until golden.
*Self-rising flour substitution: 2 cups all-purpose flour + 1 T. baking powder + 1 t. salt.
Makes 14
Calories: 1 biscuit 128 cals. (estimated)
The best I ever had is Alton Brown's recipe on Food Network.
Southern Biscuits Recipe courtesy Alton Brown
Show: Good Eats
Episode: The Dough Also Rises
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
bisquik mix...easy!
Mamma's Buttermilk Biscuits
4 cups flour
2 tablespoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon sugar
1 3/4 cups buttermilk
1/4 cup melted butter
Preheat oven to 425F.
In a large mixing bowl, combine flour, baking powder, baking soda, salt and sugar. Add buttermilk, mixing well. Turn dough out onto a floured board and lightly knead until coarsely blended. Roll out dough to about 1/2 inch thick; cut with 2 1/2 inch biscuit cutter. Place biscuits on a lightly greased baking sheet and brush tops with melted butter.
Bake for 8 minutes or until golden brown.
nfd?
The Perfect Buttermilk Biscuits
1/2 c Shortening
2 1/4 c Flour
2 1/2 ts Baking powder
1/2 ts Baking soda
1 tb Sugar
1/2 ts Salt
1 1/4 c Buttermilk
Instructions:
Place shortening in small plastic food bag. Flatten shortening between
plastic sheets so it is thin and return to freezer. This allows shortening
to become hard enough to break, into tiny pieces when added to dry
ingredients. Tear 2 pieces wax paper about 15 inches long and place on
counter, Sift flour, baking powder, baking soda, sugar and salt onto wax
paper. Place empty sifter on top of bare sheet of wax paper, lift sheet of
wax paper holding sifted dry ingredients by sides and pour through sifter,
sifting onto bare wax paper. Sift back and forth 3 times, then sift once
more into large mixing bowl. Remove shortening from freezer. Cut into small
bits, about 1/4-inch square. Drop shortening bits into bowl of dry
ingredients and, using fingertips, lightly rub shortening and flour
together, occasionally tossing flour mixture so you touch all particles of
shortening with flour. When mixture has bits of flour-covered shortening
throughout, begin adding buttermilk. Using fork, add buttermilk, lightly
stirring to mix with dry ingredients. Cover board or surface with dusting
of flour. Gather sticky mass of dough and place on floured surface. Dust
hands with flour and gently knead dough, adding enough flour only to make
dough manageable. Pat dough with hands or roll with floured rolling pin
into round 1/2-inch thick. Using 2-inch cutter, cut out biscuits and place
touching each other in 3 rows, in center of greased baking sheet. Place on
middle rack of 425-degree oven and bake 12 minutes, or until lightly
golden. Remove from oven and serve hot or warm. Makes 19 (2-inch round)
biscuits.