Buttermilk Biscuits | Martha Stewart
Learn how to create savory buttermilk biscuits.
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Buttermilk Biscuits | Martha Stewart
Carla Hall's Flaky Buttermilk Biscuits | Food Network
Carla takes us down South with her featherlight biscuits that just melt in your mouth!
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Flaky Buttermilk Biscuits
RECIPE COURTESY OF CARLA HALL
Level: Intermediate
Total: 50 min
Active: 15 min
Yield: Makes about 15 (2-inch round) or 8 (2 1/2-inch round) biscuits
Ingredients
8 tablespoons (1 stick) cold unsalted butter, plus some softened butter for the pan
2 1/2 cups all-purpose flour, plus more for the dough
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups whole fat, cold, cultured buttermilk
2 tablespoons vegetable shortening
Nonstick cooking spray
Directions
Brush softened butter on a sheet pan.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Set aside.
In a large glass measuring cup measure the buttermilk. Add the shortening. With an immersion blender on high, blend the shortening into the buttermilk until smooth.
Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated. Lightly pinch the butter pieces into the flour.
Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk/shortening mixture to the flour/butter mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the palms of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Pat the dough out again, sprinkle with a little flour, and fold it into thirds again. Turn the dough 90 degrees (this time folding in the open ends first.) Repeat one more time. Dough should no longer be sticky.
With a floured 2- or 2 1/2- inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
Preheat the oven to 450 degrees F. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.
Cook’s Note
You can let the biscuits cool completely, then freeze them for up to 2 months. To serve, thaw them and then bake in a 350 degrees F oven until toasted and warm. If only fat-free buttermilk is available, you can substitute it with a combination of 1 cup of full fat sour cream and 1/2 cup of whole milk.
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Carla Hall's Flaky Buttermilk Biscuits | Food Network
Massive Freezer Meal Prep for Postpartum: Buttery Biscuits, Pie Crust, Pizza Dough and MORE!
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BUTTERMILK BISCUITS || How to make flaky buttermilk biscuits
These old fashioned buttermilk biscuits are flaky, buttery, and fluffy! This recipe is easy to follow and only requires a handful of ingredients.
DINNER PREP | MOTIVATION | HOMEMAKING | SHERI HEMINGWAY | BISCUITS | BUTTERMILK BISCUITS | SAHM | TIPS AND TRICKS | COOK WITH ME | DINNER RECIPES | BREAKFAST RECIPES | FLUFFY BISCUITS | FLAKY BISCUITS
Old fashioned buttermilk biscuits:
1 1/4 cup buttermilk *see instructions on how to make your own buttermilk
3/4 cup (1 1/2 sticks) salted butter (freeze for 30 minutes)
3 cups all purpose flour
4 tsp. baking powder
2 TBSP. white sugar
1 tsp. salt
3/4 tsp. cream of tartar
* if making your own buttermilk, add 2 TBSP. white vinegar into a measuring cup add milk to equal 2 cups. Stir and set aside. In a large bowl stir together the flour, baking powder, sugar, salt and cream of tartar. Set aside. Grate partially frozen butter, then add to the dry ingredients. Using a pastry blender or fork, mix the grated butter into the mixture. Make a hole in the center of the dry ingredients then add the buttermilk and mix with a fork just until moistened.
Knead dough lightly on floured surface 5-6 times until it is no longer sticky. Flatten out, then fold mixture over itself. Flatten out again and fold over repeating one more time for a total of 3 times. This will create the layers in your biscuits. Pat the dough into a large rectangle that is 3/4 inch thick. Cut the dough into 12 squares. Place dough 1 inch apart on a ungreased cookie sheet and place into a freezer for 30 minutes.
Take dough out of freezer and place in a pre-heated 450 degree oven for 14-16 minutes or until light golden brown on the tops. Remove biscuits from baking sheet and serve immediately! ENJOY!
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3-Ingredient Buttermilk Biscuits
3-Ingredient Buttermilk Biscuits! Chances are you made these super easy biscuits in Home Economic class! It’s such a classic, no-fail recipe that creates the softest biscuits! This 3-ingredients biscuit recipe is perfect for kids and biscuit-making newbies! Be sure to check out my blog link below for some great biscuit-making tips!
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CHAPTERS
00:00:00 - Fluffy Buttermilk Biscuits
00:00:40 - Correctly Measuring Flour and Grating Butter
00:01:20 - Making Flaky Biscuits
00:01:58 - Making the Perfect Biscuit
00:02:41 - Rolling out the dough and cutting the biscuits
00:03:21 - Making Fluffy and Tender Biscuits
00:03:59 - Watch More
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#biscuits #biscuitrecipe #southerncooking #southernfood #biscuitsrecipe #buttermilkrecipes #buttermilkbiscuits
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10 Brilliant Ways to Use Canned Biscuit Dough | Canned Biscuit Hacks | MyRecipes
Canned biscuit dough is the ultimate baking shortcake hack, it’s inexpensive, it has a long shelf life, and integrates brilliantly with many delicious recipes. From doughnuts to cheesy muffins, here are 10 of Nicole’s favorite ways to use canned biscuit dough.
0:00 Introduction
0:06 Casseroles
0:45 Calzones
1:28 Muffins
2:26 Monkey Bread
3:05 Pigs in a Blanket
3:39 Garlic Knots
4:04 Pie Crust
4:44 Dumplings
5:17 Doughnuts
5:52 Waffle Bites
Here’s the recipe for how to make canned biscuit dough Monkey Bread:
Ingredients
3 (12-oz.) cans biscuits
1 cup granulated sugar
2 1/2 teaspoons ground cinnamon
Cooking spray
3/4 cup (6 oz.) unsalted butter
3/4 cup brown sugar
How to Make It
Step 1
Preheat oven to 350°F. Cut each biscuit round into quarters.
Step 2
Place sugar and cinnamon in a large ziplock bag, and shake to combine. Add dough pieces to bag, and shake to coat. Place coated dough pieces evenly in a tube pan coated with cooking spray.
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10 Brilliant Ways to Use Canned Biscuit Dough for More Than Just Biscuits | Canned Biscuit Hacks