HOW TO MAKE THE BEST HOMEMADE BISCUITS | EASY BISCUIT RECIPE
These homemade buttermilk biscuits are incredibly fluffy, buttery, and flaky. This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making!
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HOMEMADE BISCUITS
#biscuits #recipe #afairytaleflavor
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
Cook Southern Biscuits with Alton Brown | Good Eats | Food Network
Nobody can deny the deliciousness of a flaky, buttery biscuit.
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
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!
Southern Biscuits
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 1 dozen
Ingredients
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Directions
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
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Cook Southern Biscuits with Alton Brown | Good Eats | Food Network
How To Perfect Your Buttermilk Biscuit Recipe | Southern Living
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Ingredients
1/2 cup butter (1 stick), frozen
2 1/2 cups self-rising flour
1 cup chilled buttermilk Parchment paper
2 tablespoons butter, melted
Southern Living's Whitney Wright demonstrates a fool-proof buttermilk biscuit recipe, perfect for any Sunday dinner.
Southern Living celebrates the best of life in the South, both in our content and through publications and programs that enrich the lives of more than 15 million devoted readers. In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
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Southern Buttermilk Biscuits
Southern Buttermilk Biscuits
3 cups all-purpose flour
3 3/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 Tablespoons sugar
3/4 cup COLD butter, cubed
1 1/4 cups buttermilk
Preheat oven to 400°.
In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Cut in the very cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined. Do not over mix.
Turn onto a lightly floured surface. Sprinkle a little flour on top of the dough. Pat into a rectangle that’s about an inch thick. Cut out biscuits and place on a parchment paper lined pan with the sides of biscuits almost touching.
Bake 15 to 18 minutes or just until tops are lightly golden. Makes approximately 11 to 12 biscuits. 
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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