I need a simple recipe for old fashioned buttermilk biscuits?

Answer 1

Preparation time: 15 min Baking time: 12 min
Yield: 1 dozen biscuits


2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup cold LAND O LAKES® Butter
1 cup buttermilk*


Heat oven to 425°F. Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.

Turn dough onto lightly floured surface; knead until smooth (about 10 times). Roll out dough to 3/4-inch thickness. Cut out biscuits with 2 1/2-inch biscuit cutter. Place 1 inch apart onto ungreased baking sheet.

Bake for 12 to 14 minutes or until lightly browned. Serve biscuits with LAND O LAKES® Spreadable Butter with Canola Oil.

*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 10 minutes.

Answer 2

INGREDIENTS:
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons chilled vegetable shortening
1 cup buttermilk
PREPARATION:
Preheat oven to 425F. In a large bowl, sift together flour, baking powder, salt, and baking soda. Cut shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs.
Add buttermilk, tossing with a fork, until dough holds together.

Turn dough onto a floured surface and form into a disk.

Knead lightly just a few times until smooth.
Pat dough to a 3/4-inch thickness. Using a biscuit cutter or glass dipped in flour, cut out biscuits. Place biscuits about 2 inches apart on an ungreased baking sheet. Gather the trimmings and repeat forming and cutting.

Bake about 12 to 15 minutes, until golden brown.
Makes 12.

Answer 3

Basic Buttermilk Biscuits And Variations
Yield: 1 Serving

Ingredients

1/3 Cup butter or margarine
2 Cups self-rising flour
3/4 Cup buttermilk
butter or margarine; melted

Instructions

Cut 1/3 cup butter or margarine into flour with a pastry blender until
mixture is crumbly. Add
buttermilk, stirring until dry ingredients are moistened. Turn dough out
onto a lightly floured
surface. Knead 3 or 4 times. Roll dough out to 3/4-inch thickness. Cut with
2 1/2 inch round
cutter. Place on baking sheet. Bake biscuits at 425 degrees F for 12 to 14
minutes. Brush with
melted butter. Yield: 10 biscuits.

Cornmeal-jalapeno biscuits: Substitute 1 cup self-rising cornmeal for 1 cup
self-rising flour. Add 1
cup (4 ounces) shredded Monterrey Jack cheese with peppers or 1 cup
shredded cheddar cheese
and 1 unseeded, chopped jalapeno pepper. Bake as directed.

Potato-bacon biscuits: Substitute 1 cup instant potato flakes for 1 cup
self-rising flour. Add 8
slices cooked and crumbled bacon and 1/2 cup (4 ounces) shredded colby
cheese. Bake as
directed.

Tomato-herb biscuits: Substitute 1/3 cup olive oil for butter. Stir in 1/2
cup grated Parmesan
cheese, 1/4 cup chopped oil-pack dried tomatoes, 1 teaspoon dried Italian
seasoning, and 1/4
teaspoon black pepper. Bake as directed.

Beer-and-cheese biscuits: Add 1 cup (4 ounces) shredded Swiss cheese and 1
teaspoon dried
whole-leaf or rubbed sage. Substitute 3/4 cup beer for buttermilk. Bake as
directed.

Country ham biscuits: Reduce butter to 1/4 cup and buttermilk to 1/4 cup.
Add 1 (8-ounce)
carton sour cream and 1 cup finely chopped cooked country ham. Bake as
directed.

Answer 4

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INGREDIENTS:
5 pounds self-rising flour
2 tablespoons baking powder
1 cup lard, melted
2 quarts buttermilk
1 cup 2% milk
1/4 cup bacon drippings

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DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, stir together the self-rising flour and baking powder. Pour in the melted lard and mix until blended. Stir in the buttermilk and milk just until the dough comes together.
Pat the dough out on a lightly floured surface and roll to 3/4 inch thickness. Cut into biscuits using a biscuit cutter or round cookie cutter. Place on baking sheets, spacing about 1 inch apart. Brush the tops with bacon drippings.
Bake for 10 to 12 minutes in the preheated oven, until the bottoms and tops are lightly browned.

Answer 5

This recipe is for a mix that you can have in pantry to make biscuits when you want .


9c. all purpose flour sifted
1/3 cup baking powder
1cup plus 2 tablespoons of nonfat dry milk
4 tsp. salt
1 3/4 cup shortening
2 1/4 tsp cream of tarter

Stir all dry ingredients together until mixed . Cut in fat until all of the fat is coated and mixture looks like corn meal . This makes 13 cups of mix store in airtight container
TO MAKE BISCUITS
2 cups of mix and 1/2 cup buttermilk
Add liquid to the mix and stir 20 to 25 times . Turn out onto a lightly floured board and knesad about 10 times . Roll out to 1/2 inch thick and cut with top of glass . Place on ungreased baking sheet and bake at 425 for 10 minutes , Brush top of biscuits with buttermilk before baking Makes about 12 to 14 biscuits /
To Make Muffins
2 cups mix 4 tsp sugar 1 egg 2/3 cup buttermilk
Stir sugar into the mix. Beat the egg add to the liquid then stir the liquid into dry ingredients . Stir about 15 times or just enough to blend . Bake in greased muffin tins at 400 degrees for about 20 minutes Makes 12 muffins . Can add 1 cup chopped apple and 1 /2 teaspoon cinnamon and 1/2 cup chopped nuts

I love this recipe it is fast to complete if mix is in the pantry. I keep mix in gallon jar ( like pickles come in ) in the freezer . This keeps it fresh and the fat doesn't get rancid . Just take out what I want and let sit out for a few minutes to thaw before adding rest of ingredients . Will keep in freezer for a long time

Answer 6

Buy some "Bakewell Cream" It's a powder (like baking powder, cream of tartar or baking soda) and comes in a can, but it is hard to find it in all parts of the country. Follow the directions on the can and you will have the very best, high biscuits ever! This stuff is great.

Answer 7

Bisquick and use buttermilk for the liquid....I use buttermilk for biscuits, pancakes and waffles....just about anything that calls for milk!

Answer 8

go to allrecipes.com!