The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

buttermilk biscuits

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kahvecc's picture

Freezing buttermilk biscuits and baking later?

December 29, 2012 - 7:45am -- kahvecc
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So I have a pretty good buttermilk biscuit recipe, nice and light, rises nicely, great flavor. I was hoping I'd be able to freeze the biscuits and then pop them in the oven and bake them on demand, but for some reason when I attempt to bake them after I freeze them, they don't rise as when I bake them fresh. I am using the following recipe:

6 cups AP Flour

1.5 tsp baking soda

4 tbsp double acting baking powder

.5 lb butter, frozen

3 cups buttermilk

jlach's picture

Biscuit Help

July 11, 2012 - 8:12pm -- jlach
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I've been trying to make the perfect biscuits for months now. The picture with the jalapeno biscuits is from about a month ago. I had it down. They were perfect, even the plain buttermilk. Now, I can't, for the life of me, recreate them. The other pictures are of what mine keep coming out like now. I have no clue what's going on. I've bought all new ingredients, and am even weighing them for the recipe. 

 

Here's the recipe I was using:

2.25 C SR Flour

1/2 C Butter

1.75 C Buttermilk

evolver's picture

Pretzel tasting biscuits

November 27, 2011 - 1:04pm -- evolver
Forums: 

Greetings everyone!

I joined this forum becuase I have found a love and respect for baking. I've always cooked but never baked. Maybe becuase I see cooking as an art and baking as a science....btw: I'm not that scientific.

I've been having a bit of trouble with a vegan recipe that I found for making vegan "buttermilk biscuits". My batches have been coming out very inconsistent lately. I would like to make a big batch but I'm very hesitant because I don't want to end up making30 biscuits that taste like pretzels.

Here's the recipe:

1 c flour

gothicgirl's picture
gothicgirl

Posted on www.evilshenanigans.com on 4/17/2009


Cheddar and Garlic Drop Biscuit 


Often when I make dinner I skip any kind of bread item.  It isn't that I don't like bread with dinner, on the contrary I love bread with every meal, but I usually forget to make or buy bread and so we skip it.  I justify it by thinking of all the calories I am missing.


However, sometimes I remember the bread and when I do I usually make these biscuits.  They take five minutes to prep and get into the oven, they bake in 15 minutes and, if you have left-overs, they keep pretty well for a second meal - just reheat them in a 325 F oven for ten minutes. 


Cheddar and Garlic Drop Biscuit 


These biscuits are perfect for a homey meal, and they are good for when you have company for dinner.  During the week they are not a chore to get into the oven, and you can easily double the recipe for a large gathering with little additional effort.


For the most part I am a traditional flaky biscuit kind of gal, and I will post a recipe for traditional cut-out biscuits one day, but these fluffy cheese streaked biscuits hold a special place in my heart because they are quick and delicious.


Garlic Cheese Drop Biscuits     Yield 12


2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon garlic powder
1 stick unsalted butter
1 cup cheddar cheese, grated
1/4 cup parmesan, grated
1 cup buttermilk
4 tablespoons butter, melted


Heat the oven to 350 F and line a sheet pan with parchment paper.


Cheddar and Garlic Drop Biscuits - Dry Ingredients 


Blend the flour, salt, sugar, baking powder, baking soda, and garlic powder into a large bowl.


Cheddar and Garlic Drop Biscuit - Ready to Rub the Butter inCheddar and Garlic Drop Biscuit - Butter Rubbed In 


With your fingers, blend the butter into the dry ingredients until it resembles coarse sand with pea sized lumps of butter in it.  Stir in the shredded cheeses.


Cheddar and Garlic Drop Biscuit Dough 


Make a well in the center of the dry ingredients and pour the buttermilk in.  With a spoon, gently mix until the dry ingredients are just moist.  Do not overmix.


Scoop the biscuits onto the parchment line sheet (roughly 1/3 cup - I used a large disher) and bake for 12 to 15 minutes.   The tops will be pale, but the bottoms will be lightly golden brown.


Cheddar and Garlic Drop Biscuit - Cooling 


Brush the tops with the melted butter and place under the broiler for 1 to 2 minutes, or until the tops become golden.


 Cheddar and Garlic Drop Biscuit 

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