trisha yearwood buttermilk biscuit recipes

#Trisha yearwood buttermilk biscuit recipes how to

When you’re ready to cut the biscuits, preheat your oven to 425 degrees F.Place back in bowl, cover with plastic wrap or a clean dish towel, and allow to sit and rise for about an hour. Turn out onto a very lightly floured surface and knead until the dough comes together (no more than about 15 times).It will probably be pretty crumbly looking. Stir with a wooden spoon until it’s mostly combined. Add the buttermilk and the yeast mixture to the flour/butter mixture.Stop when you have pea-sized chunks of butter mixed in with the flour. Use a pastry cutter to break up the butter and cut it into the flour. Add the cold diced butter to the flour mixture and toss with hands.Let stand for a few minutes until bubbles appear. Stir this until the yeast dissolves and set it aside. In a small bowl combine the yeast, sugar, and water.In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 3 Tbsp of the sugar.Try ’em out and let me know what you think. They took a little longer with rise time, but they are SOOOOO worth it! Well, these are not like the ones I used to make (although those were mighty good). How serendipitous! I find the ultimate recipe while thinking I’m just going to “make do” with plain old Angel Biscuits. Responses from family members…and I quote: So I make this recipe for my family (and some visiting family) and hope for the best. (Keep in mind that, at this point, I’m just thinking this recipe will “have to do” for National Biscuit Month until I can find the ultimate recipe through more testing.) Bit different than what I remember, but whatever. Well, let’s go ask the Google.Īnd, y’all, I literally just clicked on the first recipe that came up.

#Trisha yearwood buttermilk biscuit recipes how to

I knew I wanted to post a biscuit recipe since it’s National Biscuit Month in September, but how to do that when I was out of time?Īnd then I thought, “Hey, what about Angel Biscuits like the ones I used to make when Rick and I first got married?”īut crud….I’m on vacation and my recipe is at home in a recipe box. Then I realized that I had no time to keep testing before I posted for today. I made notes on each version of what to tweak next time. Allow the scraps to come to room temperature before using.I found recipes. You can also save the biscuit scraps overnight in the refrigerator and use them the next morning. If using the same day, hold the scraps, covered, at room temperature until ready to use. This recipe is best when using leftover scraps from my Angel Biscuit recipe. Brush again with melted butter and serve immediately. Place the biscuits in the skillet brush the tops with melted butter.īake until golden brown, 18 to 22 minutes, depending on size.

Brush the bottom of a cast-iron skillet with some of the melted butter. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Gently fold the flour into the wet ingredients. Make a well in the center and add the buttermilk and the yeast mixture. Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Let stand until bubbles appear, 2 to 3 minutes. In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar stir until the yeast is dissolved. In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.