Buttermilk Bisquits, Scratch, Southern Living
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,342.1
- Total Fat: 142.7 g
- Cholesterol: 389.1 mg
- Sodium: 4,615.4 mg
- Total Carbs: 241.8 g
- Dietary Fiber: 0.0 g
- Protein: 9.5 g
View full nutritional breakdown of Buttermilk Bisquits, Scratch, Southern Living calories by ingredient
Introduction
Southern Living's Perfect Southern Buttermilk Biscuits Southern Living's Perfect Southern Buttermilk BiscuitsNumber of Servings: 1
Ingredients
-
2.5 c Self-Rising Flour (White Lilly/low protein preferred)
1 c Buttermilk
1 Stick Unsalted Butter
.5 Stick Salted Butter
Freeze the unsalted butter before making this recipe.
Tips
Stir the dough just until it holds together. 15 times should be perfect. Overworked biscuits are tough, but underworked biscuits taste like four.
Directions
Freeze the unsalted butter before making this recipe.
Preheat the oven to 475 degrees and prepare a parchment lined cookie sheet. Put the salted butter in a small pan on the stove to melt.
Grate a stick of unsalted butter on the large holes of a box grater. Add these to the flour in a large mixing bowl. Mix lightly with your fingers and place the bowl in the freezer for 10 minutes. (If you are making multiple batches, use a second bowl and grate your next stick of butter now.)
Make a well in the center of the butter and flour mixture and add the buttermilk. Stir 15 times with a wooden spoon. The dough will pull away from the sides. If the dough is too sticky, add small amounts of flour. If the dough doesn't hold together, add a tablespoon of buttermilk.
Turn out the dough onto a lightly floured surface. Build layers into your biscuits by rolling the dough into a rectangle, folding it in half, and turning it 90 degrees. On the 5th time, roll the dough .5" thick and even.
Cut biscuits with a floured round cutter and place in the center of the parchment-lined pan. Making your biscuits touch on all sides will help them to rise.
Bake for 15 minutes and brush with melted butter.
Serve immediately.
Serving Size: Makes 12 biscuits
Number of Servings: 1
Recipe submitted by SparkPeople user UPWARDGAZING.
Preheat the oven to 475 degrees and prepare a parchment lined cookie sheet. Put the salted butter in a small pan on the stove to melt.
Grate a stick of unsalted butter on the large holes of a box grater. Add these to the flour in a large mixing bowl. Mix lightly with your fingers and place the bowl in the freezer for 10 minutes. (If you are making multiple batches, use a second bowl and grate your next stick of butter now.)
Make a well in the center of the butter and flour mixture and add the buttermilk. Stir 15 times with a wooden spoon. The dough will pull away from the sides. If the dough is too sticky, add small amounts of flour. If the dough doesn't hold together, add a tablespoon of buttermilk.
Turn out the dough onto a lightly floured surface. Build layers into your biscuits by rolling the dough into a rectangle, folding it in half, and turning it 90 degrees. On the 5th time, roll the dough .5" thick and even.
Cut biscuits with a floured round cutter and place in the center of the parchment-lined pan. Making your biscuits touch on all sides will help them to rise.
Bake for 15 minutes and brush with melted butter.
Serve immediately.
Serving Size: Makes 12 biscuits
Number of Servings: 1
Recipe submitted by SparkPeople user UPWARDGAZING.