Best 2 Old Fashioned Buttermilk Biscuits Recipes

Welcome to the delectable world of old fashioned buttermilk biscuits, a symbol of Southern comfort and a timeless culinary tradition. These golden-brown pillows of perfection have been enjoyed for generations, carrying with them a legacy of warmth, simplicity, and irresistible charm. As you embark on this culinary journey, discover the secrets to creating the perfect buttermilk biscuit. From selecting the finest ingredients to mastering the art of laminating and folding, we'll guide you through every step, ensuring that each bite transports you to a simpler time, where the aroma of freshly baked biscuits fills the air and the taste of tradition lingers on your palate. Get ready to savor the goodness of old fashioned buttermilk biscuits, a culinary treasure that will leave you craving for more.

Here are our top 2 tried and tested recipes!

OLD-FASHIONED BUTTERMILK BISCUITS

Old-Fashioned Buttermilk Biscuits image

My family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. -Wendy Masters, Grand Valley, Ontario

Provided by Taste of Home

Time 20m

Yield 8 biscuits.

Number Of Ingredients 8

Ingredients

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/4 teaspoon salt
2/3 cup buttermilk
2 tablespoons canola oil
1 tablespoon reduced-fat sour cream

Steps:

In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Combine the buttermilk, oil and sour cream; stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 8-12 minutes or until lightly golden brown. Serve warm.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 276mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic exchanges

OLD-FASHIONED BUTTERMILK BISCUITS

Old-Fashioned Buttermilk Biscuits image

the amount of buttermilk that is added depends on the brand of flour used and the weather (high humidity requires less). in short, always start with the minimum about, then add more as needed.

Provided by hubert cumberdale

Categories Breads

Time 35m

Yield 12 2 1/2-inch biscuits, 6 serving(s)

Number Of Ingredients 6

Ingredients

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 lb unsalted butter, cold and cut into 1/4-inch cubes
1 1/4-1 1/2 cups buttermilk

Steps:

preheat oven to 425 degrees and lightly grease a baking sheet; set aside.
sift together the flour, baking powder, soda, and salt in a large bowl. cut the butter into the mix using a pastry blender or 2 knives until the mix resembles coarse meal.
add 1 1/4 cups of buttermilk and mix lightly just until the dough begins to stick together (do not overmix). add up to 4 tbsp more buttermilk, 1 tbsp at a time, if the dough is dry.
turn the dough out onto a lightly floured surface and press together lightly just until the dough forms a ball (do not overwork).
roll or pat the dough out to 3/4-inch thickness and cut with floured biscuit cutter or upside down glass.
place biscuits onto baking sheet and bake for 12-15 minutes, until golden brown. serve immediately!

Nutrition Facts :

Tips:

Use fresh buttermilk. Fresh buttermilk will give your biscuits a light and fluffy texture. If you don't have fresh buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Use cold butter. Cold butter will help to create flaky layers in your biscuits. If your butter is too warm, it will melt into the dough and make your biscuits tough.
Don't overwork the dough. Overworking the dough will make your biscuits tough. Mix the dough just until it comes together. If you overwork it, your biscuits will be dense and crumbly.
Let the dough rest before baking. Letting the dough rest will allow the gluten to relax and make your biscuits more tender. Cover the dough with plastic wrap and let it rest in the refrigerator for at least 30 minutes before baking.
Bake the biscuits in a hot oven. A hot oven will help to create a golden brown crust on your biscuits. Preheat your oven to 450 degrees Fahrenheit before baking.

Conclusion:

Old-fashioned buttermilk biscuits are a delicious and easy-to-make breakfast or dinner side dish. By following these tips, you can make perfect biscuits every time. So next time you're looking for a classic Southern comfort food, give these buttermilk biscuits a try!