Ultimate Buttermilk Biscuits |Christine Cushing
I show you a great technique to make the most tender and flaky biscuits and we talk lamination. These buttermilk biscuits are ideal for dinner, brunch , featuring lemon zest and fresh herbs, they walk the tightrope between sweet and savoury. Get your fried chicken, gravy, poached eggs or jam and cream ready to serve these biscuits the whole family will devour.
FULL RECIPE BELOW :
Ultimate Buttermilk Biscuit
270 gm all purpose flour – 1 ¾ cups
50 gm cake and pastry flour – 1/3 cup
10 gm baking powder – 2 tsp.
2.5 gm baking soda 1/2 tsp.
Grated zest of 1 lemon
4 gm sea salt – ¾ tsp.
15 gm - sugar 1 Tbsp.
120 gm unsalted butter (1/2 cup)
275 ml buttermilk -1 cup + 2 Tbsp. spoons
Freshly chopped dill, thyme or rosemary
Grate butter and freeze while preparing remaining ingredients.
In a medium bowl, sift together the flours, baking powder and baking soda. Stir in the salt, lemon zest, sugar and fresh herbs. Toss to blend.
Add the cold butter and stir with spatula until well blended and butter resembles course meal. Add the cold buttermilk and stir with a rubber spatula until the flour is absorbed. Turn onto lightly floured board. Note- your dough may be softer than what mine looked like in video, just add a handful more flour and gently knead to bring together.
Using a floured rolling pin press down into a rectangle. Cut into 4 squares. Stack each of them on top of each other and gently use rolling pin to press down. Turn over and dust with flour and repeat process. Roll out into a rectangle about ¾ “ thick , dusting with flour as needed.
Preheat oven to 375 D.
Using a biscuit cutter about 2 ¾ “- 7 cm round, cut out 10- 12 circles and arrange on a parchment lined baking sheet. Gather remainder of dough gently to get the final circles. They won’t look at perfect but will still taste great.
Alternatively, you can cut rectangles and cut in half into triangles.
Bake at 375 D convection setting, 19-22 minutes until biscuits are golden brown and puffed. Cool.
Makes 10- 12 biscuits
Homemade Buttermilk Biscuits Recipe in Cast Iron
Turn out flaky buttermilk biscuits recipe from scratch every time with this easy southern biscuit recipe. I walk you through this easy buttermilk biscuit recipe showing you the secrets to creating flaky layers and making sure they turn out every time. Learn how to make biscuits the right way so you never buy those can ones from the store again!
Get the printable recipe and biscuit making guide here
Or snag it here along with 100+ other old-fashioned from scratch cooking in my book (on page 22)
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Moms Buttermilk Biscuit Bites Recipe ...... HEAVEN!!
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These buttermilk biscuit bites were a childhood favorite! They're so pillowy soft with some gorgeous layers! They are tender lke rolls with the taste of old fashioned, scratch- made buttermilk biscuits. Make these!
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Ina's Buttermilk Cheddar Biscuits | Barefoot Contessa: Cook Like a Pro | Food Network
Ina makes quick. easy buttermilk Cheddar biscuits for a breakfast meeting!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Buttermilk Cheddar Biscuits
Recipe courtesy of Ina Garten
Total: 1 hr 5 min
Prep: 40 min
Cook: 25 min
Yield: 8 biscuits
Level: Easy
Ingredients
2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk
Maldon sea salt, optional
Directions
Preheat the oven to 425 degrees F.
Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
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Ina's Buttermilk Cheddar Biscuits | Barefoot Contessa: Cook Like a Pro | Food Network
Never-Fail Biscuits with Herbs
You’ve mastered our easy, never-fail biscuit recipe (it’s foolproof!)…now what? Watch and see how easy it is to customize your flaky biscuits by adding your favorite ingredients (like chopped fresh herbs, shown here).
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EASY BUTTERMILK BISCUITS with Cheddar & Chives
#weekendatthecottage #easydeliciousrecipes #EasyButtermilkbiscuits
For the full recipe:
These EASY BUTTERMILK BISCUITS made with cheddar and chives are a favourite treat anytime. Just make them and see!
RECIPE BELOW!!!
This is one of those recipes that forever stays top of mind; I often make these biscuits. They’re especially perfect for weekends since biscuits seem to go with pretty much everything. So, whether you’re eating them plain, still warm out of the oven, topped with jam or ham to make into a sandwich, expect them to go pretty quick. There’s something so satisfying about flaky, buttery biscuits.
If you’ve always wondered how to make buttermilk biscuits, here’s your tutorial, and I guarantee you’ll have great success. Don’t be surprised by the way your family and weekend guests devour them soon after they come out of the often - mine always do.
Since this recipe is simple and straightforward, I better cut to the chase and help you with expectations: allow at least two of these biscuits per guest. People always seem to eat one and then a second soon after. If your number of guests is greater than six, best to double this recipe.
Here are a few things to remember when you go to make these EASY
BUTTERMILK BISCUITS:
INGREDIENTS
All of the ingredients used to make this flaky biscuit recipe are readily available. To maximize flavours, we always suggest using organic products whenever possible. In this case, you can up the flavour quotient by using farm-fresh buttermilk and eggs. Also, consider a more flavourful cheddar cheese; in fact, making these cheese biscuits with sharp cheddar is preferred. And how about those chives? Homegrown whenever possible, please!
JUST DOUGH IT!
The first few times I made homemade biscuits, I always seemed to stall at the “pull the dough together” part. There’s something quite unique about flaky biscuit dough. At first, it seems like a classic pie dough but once you add the buttermilk (way more liquid than in pie dough) everything changes. The dough is surprisingly wet and looks quite shaggy, but don’t worry. Knead it together a little, roll it out a bit and keep going – you’ll see.
CUT IT OUT!
No fooling around here – cut purposefully and with confidence. The goal is to cut the biscuits clean and to then transfer them to the baking sheet with as little fiddling as possible. Remember this especially if you’re using fluted cookie cutters – don’t twist them in the dough. A clean cut ensures the biscuits puff up in the oven.
BOOSTER FEAT!
There are two important steps help these biscuits climb to new heights. First is to boost the oven temperature from 375°F to 425°F as soon as the biscuits go in. It will take about 5-6 minutes for the oven to come to temperature, and while it does, the biscuits get hot and climb in height mighty quickly.
The second step is the reverse. As soon as the oven hits 425°F, rotate the pan and immediately reduce the temperature back down to 375°F for the duration of the cook time. This ensures the biscuits cook evenly and the bottoms don’t burn. Works like a charm every time.
Flaky, cheesy and slightly spicy, these EASY BUTTERMILK BISCUITS are like magic - make them soon then watch them disappear before your very eyes!
INGREDIENTS
2 cups of unbleached all-purpose flour
2 teaspoons of baking powder
½ teaspoon of baking soda
1 teaspoon of kosher salt
¼ teaspoon cayenne pepper (optional)
8 tablespoons of butter, cold
1 cup of cheddar cheese, grated
1 tablespoon of chopped chives
2/3 cup of buttermilk, cold
INSTRUCTIONS
1) Preheat oven to 375°F and line a baking sheet with parchment paper. Combine all dry ingredients in a medium-sized stainless steel bowl. Add the butter, cutting it into small pea-sized bits using a pastry cutter or two knives. Add the cheese and chives and toss together.
2) Add the buttermilk and stir together until combined. The dough will be wet and shaggy. Transfer onto an unfloured work surface and knead together a few times.
3) Flour surface and roll dough out to a 1-inch thickness. Cut out the biscuits using a 2-inch biscuit cutter and transfer to the baking sheet. Recombine the scraps to get more biscuits. Repeat until all of the dough is used.
4) Transfer biscuits to oven and immediately increase the temperature to 425°F. As soon as that temperature is reached (about 5-6 minutes), rotate the baking sheet and reduce oven temperature back down to 375°F. Bake the biscuits for an additional 12-15 minutes, until tall and golden brown. Serve warm.
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