The BEST buttermilk biscuits!
Easy 3 Ingredient Self-Rising Flour Biscuits (American Style Biscuits)
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INGREDIENTS:
2 1/4 cups (270) self-rising flour (see notes for substitution)
1 stick (1/2 cup, 112 gr) salted butter, cold (see notes for substitution)
3/4 cup - 1 1/4 cup (177-295 ml) milk or buttermilk, cold (see notes for substitution)
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Self-Rising Flour Biscuits are the easiest biscuits you will ever make! The dough for these drop biscuits comes together in less than 10 minutes and uses only 3 ingredients: self-rising flour, salted butter, and milk or buttermilk!
If you do not have self-rising flour, you can substitute it with all-purpose flour, baking powder, and salt. Measure out 2 1/4 cups (270 gr) all-purpose flour, 1 TBSP baking powder, and 1/2 tsp of salt. Whisk the ingredients together in a large mixing bowl before adding the butter.
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How To Make Homemade Biscuits | Fluffy Biscuits Recipe #onestopchop
Almost Perfect Homemade Biscuits. Need the recipe, I got you!
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Ingredients
2 cups all purpose flour
1 cup ice cold milk or buttermilk
1 stick ice cold unsalted butter
1 tsp baking powder
1 tsp salt
3 tsp sugar
1 cup freeze dried strawberries or fresh chopped strawberries
1 lb boneless/skinless Chicken Thighs
1 cup buttermilk
1/4 cup hot sauce
2 tsp pickle juice/pickled jalapeño juice
2 cups all purpose flour
Garlic powder
Onion powder
Salt
Pepper
Ground mustard
Cayenne pepper
Smoked paprika
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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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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
Buttermilk Biscuits Recipe • ChefSteps
About the Recipe:
These classic buttermilk biscuits are incredibly delicate. Eat them smothered in gravy, honey butter, or jam. We use White Lily Self-Rising flour, adding a touch of baking powder for an even fluffier result.
We cut our biscuits into rectangles so no dough is wasted. Also, as they bake, the biscuits grow into each other, which protects them from case-hardening: the surface won't too quickly become too hard for moisture to escape.
But if you like round biscuits, simply roll out the dough, skip the freezing step, and use floured round cutters to shape the biscuits.
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