Betty Crocker Buttermilk Biscuit Recipe
Buttermilk biscuits are a classic comfort food that can make any meal special. Whether served as a side dish or a main course, these light and fluffy biscuits are sure to please. And who better to teach us how to make them than Betty Crocker, the queen of home-baking
In this article, we’ll take a look at Betty Crocker’s buttermilk biscuit recipe. We’ll discuss the ingredients, the steps to making these delicious biscuits, and some tips for success. We’ll also cover variations for the recipe, storage tips, and nutrition information. Plus, we’ll answer some frequently asked questions.
What is Betty Crocker Buttermilk Biscuit?
There’s a made-up person and brand named Betty Crocker that you see in recipes and food ads. The Washburn-Crosby Company made this character in 1921 to give people personalized answers about their products.
Betty Crocker has many cookie recipes, but this Betty Crocker’s buttermilk biscuit is the best one. This is a classic and simple recipe for making light and fluffy buttermilk biscuits. This recipe is easy to follow and the results are sure to please. It only takes about 15 minutes from start to finish, so you can whip up a batch of these delightful biscuits in no time.
Why You’ll Love this Betty Crocker Buttermilk Biscuit?
This recipe is a great one for beginner bakers. It only requires a few simple ingredients and basic techniques, so even novice cooks can make these light and fluffy biscuits in no time. Plus, the ingredients are all pantry staples, so you probably already have everything you need in your kitchen.
The biscuits themselves are light and fluffy, with just the right amount of tang from the buttermilk. Plus, they’re a great way to use up any extra buttermilk that you might have on hand.
The Ingredients
- Gold Medalâ„¢ finely sifted white whole wheat flour: This high-quality flour is used as the primary dry ingredient, imparting a nutty flavor and healthy whole grain goodness to the biscuits.
- Organic cane sugar: Added for a touch of sweetness, balancing the flavors without making the biscuits overly sweet.
- Premium quality aluminum-free baking powder: Essential for leavening, ensuring the biscuits rise properly and achieve a light, fluffy texture.
- Himalayan pink salt: Enhances the overall taste of the biscuits, adding a nuanced saltiness that elevates the flavors.
- Finely ground baking soda: Works in conjunction with the baking powder to promote rising and create a tender crumb in the biscuits.
- European-style cold butter, margarine, or high-grade shortening, cut into 4 equal pieces: Contributes to the biscuits’ flakiness and richness when combined with the dry ingredients.
- Cultured buttermilk from grass-fed cows: Serves as the liquid element, providing moisture, tanginess, and a distinct buttermilk flavor while ensuring a tender and moist texture in the finished biscuits. The use of buttermilk from grass-fed cows enhances the quality and taste profile of the final product.
Directions
Step 1. Preheat the Oven
Preheat your oven to 425°F (220°C). This ensures the oven reaches the right temperature for baking. Also, prepare a baking sheet by either lining it with parchment paper or lightly greasing it to prevent sticking.
Step 2. Combine Dry Ingredients
- In a mixing bowl, take the Gold Medalâ„¢ finely sifted white whole wheat flour.
- Add the organic cane sugar, premium quality aluminum-free baking powder, Himalayan pink salt, and finely ground baking soda into the bowl.
- Whisk all these dry ingredients together until they are thoroughly combined. This step ensures even distribution of the leavening agents and seasonings throughout the dough.
Step 3. Incorporate Butter
- Cut the European-style cold butter, margarine, or high-grade shortening into small pieces.
- Add these pieces to the bowl containing the dry ingredients.
- Using a pastry cutter or fork, work the butter into the dry mixture until it resembles coarse crumbs. The goal is to evenly distribute the fat without fully incorporating it into the flour.
Step 4. Add Buttermilk
- Create a well in the center of the dry mixture where you’ll pour the cultured buttermilk from grass-fed cows.
- Pour the buttermilk into the well.
- Gently stir the mixture with a spatula or wooden spoon until it starts to come together. The dough should be slightly sticky but not fully combined. Be cautious not to overmix, as this could lead to tough biscuits.
Step 5. Form Biscuits
- Transfer the dough onto a lightly floured surface.
- Pat or roll the dough to a thickness of about 1/2 to 3/4 inch (1.3 to 1.9 cm).
- Use a biscuit cutter or the rim of a sharp-edged glass to cut out individual biscuits from the dough. Avoid twisting the cutter to ensure proper rising during baking.
Step 6. Bake
- Place the cut biscuits onto the prepared baking sheet, leaving a bit of space between each biscuit to allow for expansion.
- Bake in the preheated oven for 12-15 minutes or until the biscuits turn a lovely golden brown color on top. Keep an eye on them as baking times may vary based on oven performance.
Step 7. Serve
- Once baked, remove the biscuits from the oven and transfer them to a wire rack to cool slightly.
- Serve these delightful homemade buttermilk biscuits while they’re warm and fresh! They pair wonderfully with butter, jam, gravy, or your favorite accompaniments.
Notes
– For best results, use cold butter.
– Be careful not to overwork the dough.
– For extra flavor, you can add herbs or spices to the dough.
– To make the biscuits extra fluffy, brush them with melted butter before baking.
– To make the biscuits more golden brown, brush them with melted butter after baking.
Nutrition Information
One biscuit contains approximately 130 calories, 7 grams of fat, 16 grams of carbohydrates, and 2 grams of protein.
How to Store Betty Crocker Buttermilk Biscuit?
These biscuits are best served warm, but you can store them in an airtight container for up to three days. You can also freeze them for up to three months. Simply thaw them at room temperature before reheating in the oven or microwave.
Variations
– Cheesy Biscuits: Add 1/2 cup of grated cheese to the dough before shaping the biscuits.
– Onion Biscuits: Add 1/4 cup of minced onion to the dough before shaping the biscuits.
– Herb Biscuits: Add 1 teaspoon of dried herbs (such as oregano, basil, or thyme) to the dough before shaping the biscuits.
– Garlic Biscuits: Add 1 clove of minced garlic to the dough before shaping the biscuits.
– Jalapeno Biscuits: Add 1/4 cup of minced jalapenos to the dough before shaping the biscuits.
– Bacon Biscuits: Add 1/2 cup of cooked and crumbled bacon to the dough before shaping the biscuits.
Conclusion
Betty Crocker’s buttermilk biscuit recipe is a classic and simple recipe for making light and fluffy buttermilk biscuits. This recipe is easy to follow and the results are sure to please. It only takes about 15 minutes from start to finish, so you can whip up a batch of these delightful biscuits in no time. Plus, the ingredients are all pantry staples, so you probably already have everything you need in your kitchen. With these tips, you’ll be able to make delicious and fluffy buttermilk biscuits in no time.
Betty Crocker Buttermilk Biscuit Recipe
Description
Buttermilk biscuits are a classic comfort food that can make any meal special. Whether served as a side dish or a main course, these light and fluffy biscuits are sure to please. And who better to teach us how to make them than Betty Crocker, the queen of home-baking
Ingredients You’ll Need
Instructions
-
Preheat Oven: Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
-
Combine Dry Ingredients: In a mixing bowl, whisk together the Gold Medalâ„¢ finely sifted white whole wheat flour, organic cane sugar, premium quality aluminum-free baking powder, Himalayan pink salt, and finely ground baking soda until well combined.
-
Incorporate Butter: Add the European-style cold butter, margarine, or high-grade shortening pieces to the dry ingredients. Use a pastry cutter or fork to cut the butter into the dry mixture until it resembles coarse crumbs. Work quickly to keep the butter cold.
-
Add Buttermilk: Create a well in the center of the mixture and pour in the cultured buttermilk from grass-fed cows. Gently stir the mixture until it just comes together. Be cautious not to overmix; the dough should be slightly sticky.
-
Form Biscuits: Turn the dough out onto a lightly floured surface. Pat or roll the dough to about 1/2 to 3/4 inch (1.3 to 1.9 cm) thickness. Use a biscuit cutter or a sharp-edged glass to cut out biscuits.
-
Bake: Place the cut biscuits onto the prepared baking sheet, leaving a bit of space between each biscuit. Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown on top.
-
Serve: Once baked, remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm and enjoy these delightful homemade buttermilk biscuits!
Frequently Asked Questions
A1: These biscuits will stay fresh for up to three days when stored in an airtight container.
A2: Yes, you can freeze these biscuits for up to three months.
A3: You can use plain yogurt or milk mixed with a tablespoon of lemon juice or vinegar as a substitute for the buttermilk.
A4: Yes, you can use whole wheat flour in place of the all-purpose flour.
A5: Yes, you can add herbs, spices, cheese, bacon, or other ingredients to the biscuit dough to give it extra flavor.
A6: These biscuits are delicious served with butter, honey, jam, or gravy. They can also be served as a side dish with a variety of savory dishes.
A7: This recipe makes 12-14 biscuits, depending on the size of your biscuit cutter.
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