HOMEMADE BUTTERMILK BISCUIT RECIPE RECIPES
HOMEMADE BUTTERMILK BISCUITS RECIPE: HOW TO MAKE IT
The recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina
Provided by Taste of Home
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 biscuits.
Number Of Ingredients 4
Steps:
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.
Nutrition Facts : Calories 222 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 508mg sodium, CarbohydrateContent 24g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
HOMEMADE BUTTERMILK RECIPE | FOOD NETWORK
Provided by Food Network
Categories condiment
Total Time 15 minutes
Prep Time 15 minutes
Yield 1 cup
Number Of Ingredients 2
Steps:
- Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
- Use as needed in a recipe, or cover and refrigerate until needed.
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- Preheat oven to 425º. Line a large baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, sugar, and salt. Using a box grater, grate butter over the flour mixture and quickly toss with your hands to incorporate. Then, using a wooden spoon, make a well in the middle of the dough and pour in 1 cup buttermilk. Stir until just beginning to come together, then dump out onto your work surface. Bring your dough together into a rectangle, about 1” thick. Fold the dough into thirds, like folding a letter to put into an envelope. Using a rolling pin, gently pat back into a 1” thick rectangle, and repeat the folding process two more times. Work fast so the butter does not melt. Once dough is folded three times, roll into a 1” thick rectangle again. Using a 2½” round biscuit or cookie cutter, quickly press down (don’t twist!) to cut out the biscuits and place onto baking sheet, about a half inch apart. Bring together dough scraps and cut out more biscuits. Brush tops of biscuits with melted butter and bake until flaky and tops are lightly golden, about 20 minutes. Serve warm. In a large bowl, whisk together flour, baking powder, sugar, and salt. Using a box grater, grate butter over the flour mixture and quickly toss with your hands to incorporate. Then, using a wooden spoon, make a well in the middle of the dough and pour in 1 cup buttermilk. Stir until just beginning to come together, then dump out onto your work surface. Bring your dough together into a rectangle, about 1” thick. Fold the dough into thirds, like folding a letter to put into an envelope. Using a rolling pin, gently pat back into a 1” thick rectangle, and repeat the folding process two more times. Work fast so the butter does not melt. Once dough is folded three times, roll into a 1” thick rectangle again. Using a 2½” round biscuit or cookie cutter, quickly press down (don’t twist!) to cut out the biscuits. Line air fryer basket with parchment paper. Working in batches, place biscuits in air fryer, about 1/2" apart. Brush tops with melted butter and cook at 400º until tops are lightly golden, about 8 to 10 minutes. Serve warm.
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