Best 3 Mamas Started In Texas Buttermilk Biscuits Recipes
Buttermilk biscuits, a beloved Southern delicacy, have captivated taste buds for generations. Originating in Texas, these delectable biscuits hold a special place in the culinary hearts of many. Their light, fluffy texture and slightly tangy flavor make them an irresistible treat. If you're yearning to recreate the magic of these iconic biscuits in your own kitchen, this article will guide you through the process of finding the perfect recipe. With a plethora of options available, we'll help you decipher the nuances of different recipes, ensuring you choose the one that aligns with your preferences and skill level. So, let's embark on a journey to discover the best recipe for "Mama's Started in Texas Buttermilk Biscuits" and bring a taste of Southern comfort to your table.
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MOM'S BUTTERMILK BISCUITS
These fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. -Vera Reid, Laramie, Wyoming
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake until golden brown, 10-15 minutes. Freeze option: Freeze cooled biscuits in a resealable freezer container. To use, heat in a preheated 350° oven 15-20 minutes.
Nutrition Facts : Calories 142 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 281mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
MAMA'S STARTED IN TEXAS BUTTERMILK BISCUITS
I have been making these biscuits for years and love the almost creamy texture. They always remind me of the time when I was quite young and was cramped on time. I grabbed some bisquick and snuck some of those onto the table. My in laws being ever so gracious declared them the best they ever ate (thinking I needed encouragement!)
Provided by That Napa Chicken R
Categories Breads
Time 22m
Yield 12 biscuits
Number Of Ingredients 6
Steps:
- Heat oven to 450°.
- Mix the dry ingredients in medium size bowl. Cut in the shortning until it looks like little peas.
- Stir in the buttermilk and plop it onto a floured surface. Work in just enough flour to pat the dough into a circle about 1/2 inch thick.
- Take a drinking glass about 3-inches across and cut out your biscuits. Leftover dough is easy to roll back out to sqeeze out a couple more!
- Place on cookie sheet about 1-inch apart and bake for 10-12 minutes until the crust is just brown (Don't overcook!).
- *Note: If a baking recipe calls for butermilk I always use real buttermilk- it certainly does affect the texture. In a pich, use buttermilk powder or even milk.
- Serve warm- we don't even bother with butter but it is your choice. Makes great leftovers if heated in the microwave for 10-15 seconds and topped with jam.
Nutrition Facts : Calories 162, Fat 8.9, SaturatedFat 2.2, Cholesterol 0.6, Sodium 301.1, Carbohydrate 18, Fiber 0.6, Sugar 1.8, Protein 2.7
TEXAS BUTTERMILK BISCUITS
Make and share this Texas Buttermilk Biscuits recipe from Food.com.
Provided by pressurecooker
Categories Breads
Time 20m
Yield 8 LARGE, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Mix together well: Flour baking powder,salt, and soda.
- Add shortening with fork, pastry cutter or fingers.
- Add milk and blend till velvety smooth.
- Roll out on lightly floured board and cut 1/4" (or shape a nice little biscuit with your hands).
- Brush tops with milk (optional).
- Bake about 10 minutes, till golden brown.
Tips:
- Choose the right ingredients: Use high-quality all-purpose flour, baking powder, baking soda, salt, and unsalted butter. Fresh buttermilk is essential for light and fluffy biscuits.
- Work the butter into the flour mixture: Use your fingertips to work the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork the dough, or the biscuits will be tough.
- Add the buttermilk and stir until just combined: Do not overmix the dough, or the biscuits will be tough. The dough should be slightly sticky and moist.
- Knead the dough gently: Knead the dough on a lightly floured surface for a few minutes, until it comes together and forms a smooth ball. Be careful not to overwork the dough, or the biscuits will be tough.
- Roll out the dough and cut out the biscuits: Roll out the dough to a thickness of about 1/2 inch. Use a biscuit cutter or a sharp knife to cut out the biscuits. Place the biscuits on a greased baking sheet.
- Bake the biscuits in a preheated oven: Bake the biscuits in a preheated oven at 450°F for 10-12 minutes, or until they are golden brown. Serve the biscuits warm with butter, honey, or jam.
Conclusion:
Buttermilk biscuits are a delicious and versatile Southern staple. They can be served as a side dish, a breakfast bread, or a snack. With the right ingredients and a little practice, you can make light and fluffy buttermilk biscuits that your family and friends will love.
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