The BEST Buttermilk Biscuits You'll Ever Make! #Shorts
Want to make the best Buttermilk Biscuits you've ever tasted? Ivy's got all the secrets and she's sharing them with you!
#shorts #biscuits #baking #food #recipe #SouthernLiving
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How To Make Grandma Barb's Southern Buttermilk Biscuits
❤️ SUBSCRIBE: Nothing beats my grandma Barb’s Southern buttermilk biscuits! They are true food for the soul and so very easy to make! In this video, I’ll take you step by step for creating the best, flaky, tender, from-scratch buttermilk biscuits ever!
Making biscuits from scratch is a breeze and practice really makes perfect so keep trying if you don't get it right the first try.
I’ve sprinkled a few lil tips in there along the way to help your biscuits come out right the first time! Also be sure to visit the linked blog post for more biscuit making tips and to snag the printable recipe!
Happy biscuit making!
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HOW TO MAKE FLUFFY BISCUITS | biscuit mixing method
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INGREDIENTS:
2 cups (240 gr) all-purpose flour
1 TBSP baking powder
1/4 tsp baking soda
1 1/4 tsp kosher salt
6 TBSP (85 gr) cold unsalted butter (cut into small pieces), or lard, or shortening
1 cup (237 ml) buttermilk (*see note for substitution)
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Today I am showing you how to make biscuits using the Biscuit Mixing Method. This mixing method will help us create biscuits that are incredibly flaky and tender. You can use butter, shortening, or lard to make these biscuits.
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Easy 3 Ingredient Self Rising Flour Biscuits (Soft, Fluffy, Delicious!)
Looking for the best homemade biscuit recipe? These Easy 3 Ingredient Self-Rising Flour Biscuits are soft, fluffy, and buttery delicious! You only need 3 ingredients and they bake in just 15 minutes time. These biscuits are way better than canned biscuits and my kids say they're better than Hardee's biscuits!
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SELF-RISING FLOUR BISCUITS
BAKING INSTRUCTIONS:
Bake at 425 degrees F for 15 minutes (or until biscuits are desired level of golden brown)
INGREDIENTS:
▪️ 4 Cups Self-Rising Flour, plus more for dusting
▪️ 1 Stick Salted Butter (or 1 stick unsalted butter + 1/4 tsp salt)
▪️ 2 - 2 1/2 Cups Cold Milk or Buttermilk*
▪️ 1 Tbsp Oil (for the cast iron pan)
▪️ 2 Tbsp Melted Butter for the top of the biscuits
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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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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!
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
Flaky Biscuits for Two using Whole Milk
This is how to make great, flaky biscuits using ordinary All Purpose flour and whole milk. I hope you enjoy making them.
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Ingredients:
1 cup AP flour (149 grams)
1 teaspoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold, regular, salted butter (42 grams)
A little less than 1/2 cup of whole milk (100 grams)
Bake at 425 F (218 C) for 10-12 minutes or until golden brown
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