Fast, easy buttermilk biscuits
05-08-2017, 06:48 AM
#11
Senior Member
Join Date: Sep 2011
Location: Central NY
Posts: 859
I don't have bad health....why do you say that??? I have been a food Scrooge for many years and I have good health, only arthritis and controlled high blood pressure. I'm 5'1" and weigh 130, so not fat or skinny. I care for and drive 4 ponies, ride my road bike, average ride is 19 miles, and help care for a large lawn and garden. Biking may change this year due to arthritis. :-(( I'm 69 years old. I'm slowing down for sure, so I try to eat less.
Well....I may have openmouthinsertfoot disease.
"Sorry about your bad health."
Well....I may have openmouthinsertfoot disease.
"Sorry about your bad health."
05-09-2017, 08:48 AM
#12
Super Member
Join Date: Jan 2010
Location: Pacific Northwest
Posts: 9,269
Best recipe for buttermilk biscuits I found is on the back of a 5 lb bag of Gold Medal flour. The recipe is as follows:
2 1/12 cups self-rising flour (I found "making my own" was better, fluffier biscuits)
2 teaspoons sugar
1/2 cup chilled butter (1 stick)
1 cup buttermilk (again I make my own, 1 tablespoon lemon juice to 1 cup milk. Do this 1st before adding flour, sugar and butter to mixing bowl. The lemon juice needs a few minutes to do its magic)
oven set to 450. I use my stand mixer for this recipe. Place flour, sugar and cut up butter in mixing bowl. Turn on stand mixer to first speed. Let it mix around till the butter has been mixed with flour, but STILL see butter bits. Add buttermilk while mixer is still on. Continue mixing for about a minute or so until all the milk in absorbed.
I roll out my biscuits, but I am sure one could make dropped ones to.
Bake for 10-12 minutes or until golden brown.
******make your own self rising flour*****
1 cup all purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
sift or mix with whisk together....tada.....1 cup self rising flour!!
**********for the above recipe*******
2 1/2 cups all purpose flour
1 1/4 teaspoons salt
3 3/4 teaspoons baking powder
sift or whisk together for 2 1/2 cups homemade self rising flour
2 1/12 cups self-rising flour (I found "making my own" was better, fluffier biscuits)
2 teaspoons sugar
1/2 cup chilled butter (1 stick)
1 cup buttermilk (again I make my own, 1 tablespoon lemon juice to 1 cup milk. Do this 1st before adding flour, sugar and butter to mixing bowl. The lemon juice needs a few minutes to do its magic)
oven set to 450. I use my stand mixer for this recipe. Place flour, sugar and cut up butter in mixing bowl. Turn on stand mixer to first speed. Let it mix around till the butter has been mixed with flour, but STILL see butter bits. Add buttermilk while mixer is still on. Continue mixing for about a minute or so until all the milk in absorbed.
I roll out my biscuits, but I am sure one could make dropped ones to.
Bake for 10-12 minutes or until golden brown.
******make your own self rising flour*****
1 cup all purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
sift or mix with whisk together....tada.....1 cup self rising flour!!
**********for the above recipe*******
2 1/2 cups all purpose flour
1 1/4 teaspoons salt
3 3/4 teaspoons baking powder
sift or whisk together for 2 1/2 cups homemade self rising flour
06-02-2017, 06:47 PM
#14
Super Member
Join Date: Jan 2015
Posts: 2,867
The biscuits the original poster made are wonderful. 1)because they really are light and 2)you don't have to cut butter into the flour mixture which makes them very quick and easy.
Re: butter vs oil - give me organic butter any day. The only oils that are healthy are would not make good biscuits. Canola oil is toxic. I am curious how much almond flour I could sub for the white flour and still have a tender product. I'll try it as the person I cook for will eat my failures, though he loves these biscuits as written. I sometimes leave the butter off the top - there's plenty in the recipe.
Re: butter vs oil - give me organic butter any day. The only oils that are healthy are would not make good biscuits. Canola oil is toxic. I am curious how much almond flour I could sub for the white flour and still have a tender product. I'll try it as the person I cook for will eat my failures, though he loves these biscuits as written. I sometimes leave the butter off the top - there's plenty in the recipe.
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