EASY Foolproof Recipes | Fluffy Southern Buttermilk Biscuits made in 10 mins or less!
If you’ve ever tried to make biscuits and FAILED…this video is for you! Anyone can make delicious, buttery biscuits in minutes!
***TIPS***
-Freeze your butter and buttermilk for a few minutes before using this recipe.
-GRATE your butter instead of cutting small pieces. It’s quicker and gives more consistent results!
-DO NOT TWIST your biscuit/cookie cutter in the dough. RESIST the urge!!! Your biscuits will not rise and will be a hot mess if you seal off the edges like that. Press down ONLY!
Ingredients:
•3 cups all purpose flour
•5 teaspoons baking powder
•1 1/2 teaspoon salt
•1/2 teaspoon baking soda
•1/2 cup (113 g) COLD butter
•1 1/2 cup COLD buttermilk
•melted butter to brush tops
Instructions:
1. Preheat oven to 450 F/ 232 C
2. Mix all dry ingredients
3. Mix in cold buttermilk until just wet
4. Grate butter into mixture. Mix together until dough is slightly sticky
5. Flour your workspace. Knead the dough by folding it in half several times (to create flaky layers)
6. Roll out to 1 1/4 inch thickness
7. Use a biscuit cutter or cookie cutter that is 2 inches or more in diameter. Mine is close to 3 inches. DO NOT TWIST THE CUTTER IN THE DOUGH!
8. Reroll any scraps and repeat.
9. Place biscuits at least 2 inches apart in a non-stick baking sheet or use parchment paper as a liner. Brush the tops with melted butter.
10. Bake at 450 F/232 C for 11-13 mins until lightly browned. Enjoy!
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Our Favorite Fluffy Biscuits Recipe #shorts
These are the most tender and fluffy homemade biscuits we’ve ever made. Our recipe calls for flour, butter, baking powder, and milk. These biscuits are big, tall, tender, and delicious.
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Fluffy Biscuits Recipe - The best biscuits we've ever made!
These are the most fluffy biscuits we’ve ever made. Our easy biscuits recipe calls for flour, butter, baking powder, and milk. These homemade biscuits are big, tall, tender, and delicious.
→ Recipe:
In this homestyle biscuit recipe, we cut very cold butter into all-purpose flour, salt, and baking powder. The butter makes these biscuits taste incredible. It also helps to make the crumb light, airy, and tender.
How to make biscuits without a processor: Whisk or sift the dry ingredients together. Cut the butter into small cubes. Scatter the cold butter cubes over the flour mixture, then use a pastry blender or your fingers to cut or rub the butter in until the mixture looks like coarse crumbs.
For buttermilk biscuits, swap the milk in our recipe for buttermilk. Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender.
Recipes mentioned in the video:
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Fluffy Southern Buttermilk Biscuits Recipe
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Pass the sausage gravy!!!! Let's make some good ol fashioned fluffy, golden buttery buttermilk biscuits!! This recipe is a classic and produces the best scratch-made biscuits ever! We could eat these everyday and sadly I've been making them everyday for the past few days. I've included some great biscuit making tips on my blog that will help you out if you're a newbie to the biscuit making world
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Sour Cream Biscuits - Moist & Fluffy - Mama's Southern Recipes - Free Recipe
Sour Cream Biscuits - Mama's Southern Recipes - Simple Ingredient Baking - Free Sour Cream Biscuits Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Biscuits taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
00:00 Introduction
01:09 Measuring Flour
01:47 How to Mix Butter into Flour
03:07 Adding the Sour Cream
04:27 Kneading dough & cutting out biscuits
06:54 Baking the Biscuits
07:32 How to keep Biscuits Crunchy
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Sour Cream Biscuits (New Recipe- not in our cookbooks)
2 CUPS SELF-RISING WHITE LILY FLOUR
16 OZ. SOUR CREAM
1/2 CUP (1 STICK) SALTED BUTTER (ROOM TEMP)
Combine flour with butter with a blending fork until butter is about pea size. Add sour cream and
mix until all flour is incorporated into dough.
Using a sifter, sift self-rising flour out onto counter. Put dough out on counter and fold dough
at least 10-12 times add flour as needed to incorporate a little more flour into dough. Cut
biscuits out with a biscuit cutter and place close together in a well-greased (with shortening) brownie pan. Pan size: 9x9 or 7x11 Alum. Baking pan
Bake: 450 degrees until golden brown (about 15- 20 minutes)
These biscuits are very soft and delicious. They taste a lot like a buttermilk biscuit without having to use buttermilk. This is great if you live in an area that doesn’t have buttermilk available.
“After making these biscuits, they are my FAVORITE biscuit!” Tammy
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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