Recipes

[Mistreatedbycs]

Sadie's Buttermilk Biscuits (Allrecipes)

Excellent tasting and oh so good...........

4 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

4 teaspoons baking powder

1 cup lard (I substitute real butter)

2 cups buttermilk

preheat oven to 450 deg F

whisk together flour, salt, baking soda cream of tartar and baking powder.   Cut lard into flour mixture using pastry blender until crumbly, stir in buttermilk.  turn mixture onto floured surface and knead a few times to form a moist dough

roll dough out to 1" thick and cut with cookie cutter or round glass.  place biscuits on ungreased cookie sheet.

bake in preheated oven for 12 minutes or until tops brown.

Tips:

I actually make half of recipe, full recipe yields 18 biscuits.

as stated, I use butter instead of lard

for the butter, I use a box grater instead of a pastry blender. On the largest side, grate the butter onto wax paper or even right into the flour mixture.  Be careful towards the end of the stick not to cut your hands.  Using a box grater creates a uniform pieces of butter.

For easier grating, freeze your stick of butter for about 30 minutes before grating.

To knead your dough, I found that if I formed into a rectangle, I will continue to fold one side over another maybe 8-10 times instead of actual "kneading" of dough.

[RespectLife]

Thanks for posting @Mistreatedbycs  !

I could go for a hot bowl of soup and a biscuit on this dreary day!

Blue Jean Chef has a NO Roll Buttermilk biscuit recipe that is SO easy and good.

No rolling or cutting.

It does use Self Rising Flour, but I always have that.

[KingstonsMom]

@RespectLife 

Where can I find the recipe for Blue Jean Chef's  biscuits? TIA!

[Mistreatedbycs]

@RespectLife 

Please post, i'll make those too!

[RespectLife]

@Mistreatedbycs 

@KingstonsMom 

Buttermilk Biscuits          NO ROLL  BJ CHEF

Ingredients:

2-1/3 cups self-rising flour

8 teaspoons (2 tablespoons + 2 teaspoons) sugar

½ cup butter (1 stick) *cold and grate it into flour

1-1/3 cups buttermilk

1 cup all-purpose flour, for shaping the biscuits

Directions

1. Preheat the oven to 425°F and arrange a shelf slightly below the center of the oven. Line a buttered 8” cake pan with parchment paper or a silicone liner LARGER THAN THE PAN SO YOU CAN LIFT THE BISCUITS OUT…. AND BUTTER AGAIN.
2. In a large mixing bowl, stir together the flour and sugar. Grate the butter into the flour and stir it in to coat evenly. Gently stir in the buttermilk. The dough should be quite wet.  DO NOT OVERMIX
3. Spread the all-purpose (not self-rising) flour out on a small cookie sheet. **I JUST PUT SOME AP FLOUR IN MY BOWL. Make the balls of dough as directed and put them on the other side of my large stainless mixing bowl.  I don't bother dirting a cookie sheet, no need.
   
4. With a spoon, scoop 16 evenly sized balls of dough into the flour, making sure they don’t touch each other. With floured hands, coat each dough ball with flour and toss them gently from hand to hand to shake off any excess flour. Place each floured dough ball into the prepared pan, right up next to the other. This will help the biscuits rise up, rather than spreading out.
5. Bake until lightly browned, about 25 minutes. Brush the tops of the biscuits with some melted butter and bake again for another 5 mins. Turn the biscuits out onto a plate, and then invert them again so they are right side up. Pull or cut the biscuits apart and serve immediately with some butter and honey if you like.

I found this helpful info on her website:

Substitues for Self-Rising Flour and Buttermilk

You might not have either of these ingredients on hand and in a pinch, there are some substitutions you can make. If you are fresh out of buttermilk, for every cup, add 1 tablespoon of white vinegar or lemon juice to a measuring cup. Add enough milk to measure 1 cup. Let it stand for 5 minutes. For self-rising flour, for every cup use 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. For this recipe you will need:

1 1/3 cup of Buttermilk = 1 1/3 cup milk + 1 tablespoon and 1 teaspoon of vinegar or lemon juice

2 1/3 cups Self-Rising Flour = 2 1/3 cups All-purpose flour + 3 1/2 teaspoons baking powder + 1/2 teaspoon salt

[KingstonsMom]

@RespectLife 

Thank you so much and for your 'tips' too!

[Renata22]

@RespectLife  These seem like they have alot of sugar. Are they sweet? Thanks in advance.

[RespectLife]

@Renata22 

Yield is 16 biscuits and only 10 teaspoons of sugar for the whole batch.  I didn't think that was a lot.

That's less than 1/4 cup isn't it?

I think they taste like a buttermilk biscuit should....not sweet at all IMHO.

I have never actually tasted a sweet biscuit itself....dripping in honey, yes, that would be sweet!  LOL

[AuntG]

Would be great with any meal. Thanks.

[Sooner]

We don't put sugar in biscuits.