BUTTERMILK BISCUITS RECIPE | EATINGWELL
Nothing like a basket of hot, flaky biscuits to accompany a home-cooked dinner. You can also use these biscuits to top a chicken potpie or for strawberry shortcake.
Provided by EatingWell Test Kitchen
Categories Diabetic Christmas Side Dish Recipes
Total Time 50 minutes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.
- Combine buttermilk and oil. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Make a well in the center and gradually pour in the buttermilk mixture, stirring with a fork until just combined.
- Transfer the dough to a floured surface and sprinkle with a little flour. Lightly knead the dough 8 times, then pat or roll out to an even 3/4-inch thickness. Cut into 2-inch rounds and transfer to the prepared baking sheet. Gather any scraps of dough and cut more rounds. Brush the tops with milk.
- Bake the biscuits for 12 to 16 minutes, or until golden brown. Transfer to a wire rack and let cool slightly before serving.
Nutrition Facts : Calories 110.4 calories, CarbohydrateContent 17.9 g, CholesterolContent 4.5 mg, FatContent 3.1 g, FiberContent 1.3 g, ProteinContent 2.9 g, SaturatedFatContent 1.1 g, SodiumContent 229.2 mg, SugarContent 1.9 g
CHEF JOHN'S BUTTERMILK BISCUITS | ALLRECIPES
This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
- Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
- Turn dough onto a floured work surface, pat together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick.
- Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- Brush the tops of biscuits with 2 tablespoons buttermilk.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 142.8 calories, CarbohydrateContent 17 g, CholesterolContent 18.5 mg, FatContent 7.1 g, FiberContent 0.6 g, ProteinContent 2.8 g, SaturatedFatContent 4.4 g, SodiumContent 321.3 mg, SugarContent 0.9 g
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BUTTERMILK BISCUITS RECIPE | EATINGWELL
From eatingwell.com
Reviews 4
Total Time 50 minutes
Category Diabetic Christmas Side Dish Recipes
Calories 110.4 calories per serving
- Bake the biscuits for 12 to 16 minutes, or until golden brown. Transfer to a wire rack and let cool slightly before serving.
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- Butter, Crisco, and buttermilk should be cold. Heat oven to 450 F. Combine the dry ingredients in a bowl. Cut in butter and shortening with a pastry cutter or fork. Work dough until pea-size crumbles. Stir in buttermilk. Form into a ball. Lightly flour a work surface. Pat dough into a 1" tall round. Cut into desired size biscuits. Bake 10-12 minutes or until tops are golden brown.
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