biscuit

Sour Cream and Onion Biscuits recipe | Epicurious.com

2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt

tsp. black pepper

baking powder

baking soda

sugar

(313 g) all-purpose flour,

unsalted butter,

sour cream,

Flaky sea salt

OGB - One Giant Biscuit

White Lily Self-Rising Flour

salt

sugar (optional)

buttermilk

heavy cream

vegetable oil

butter, melted

Preheat the oven to 450°F and spray an 8x8 baking dish with nonstick cooking spray.

In a large bowl, whisk together the flour, salt, and sugar.  Make a small well in the center of the flour. Pour the buttermilk, heavy cream, and vegetable oil into the well. Stir until just combined, being cautious not to over stir. The batter should look like wet cottage cheese.

Spread the batter into the prepared pan. Bake for about 25 minutes or until golden brown. Remove from the oven and brush with melted butter. Allow to cool for about 5 minutes before slicing into 9 pieces and serving.

For a taste of homemade comfort, bake Alton Brown's buttery, flaky Southern Biscuits recipe from Good Eats on Food Network.

Southern Biscuits

flour

butter

shortening

buttermilk,

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

<span>An excellent biscuit recipe! A few additional biscuit-making tips:</span><div>1) You can use 4 TBS butter if you don't have shortening. Don't take the butter out of the refrigerator until you're ready to add it to your dry ingredients. It needs to be COLD.</div><div>2) Try using a grater for the butter. Works perfectly.Then blend butter/dry mix with fingers.</div><div>3) If you don't have buttermilk on hand, add a bit of lemon juice to your 1 cup of milk. </div><div>4) I often add a pinch of sugar.</div><div>5) Do not over handle the biscuit dough. Pat out on floured board, fold over in thirds. Rotate. Pat out, fold over in thirds, rotate. 5 or so times.</div><div>6) IMPORTANT: As noted in recipe, push biscuit cutter straight down through dough--no twisting.</div><div>7) Don't put in oven before it's fully heated! :) </div>

For once I'm smarter than AB! Make square biscuits. You won't need a biscuit cutter, and there won't be any second pass biscuits that aren't as light as the first!

My mother made the best biscuits and I have never tried to make them because I knew mine would fall short. I had left over buttermilk and didn’t want pancakes and decided to give Alton’s recipe a try. OMG. these were so good it took me back 40 years to Mom’s. Followed the recipe exactly except I halved the recipe. Can’t wait for everybody to wake up.

I made these and instead of using a cookie cutter or cutting out biscuits, I just cut the dough into squares like for tic-tac-toe and rounded the edges so I didn't have the problem of having to do a 'second pass' and risking the last bit of biscuits not turning out like the first pass.

Great!  Should also mention that when you press down on the cutter, do not "twist" the cutter so it cuts through the dough.  Press down only once, firmly, and use your thumb to push it out.  This is a key step it making sure your biscuits rise!

Love AB anything! But this recipe is great! Perfect for the way I make biscuits. I use all butter as well and add a teaspoon of powdered sugar. I have very hot hands so I put everything in the freezer for about 10 minutes or as long as it takes to heat the oven. I grate my butter also. It helps alot. And I have to use a fork to bring it all together! Oh and I keep citric acid in powder form on hand just in case I don't have buttermilk. Takes about 1/4 teaspoon for the cup of milk. You can also adjust that to your taste. Then I make my biscuits square. I just form a square with the dough then cut them square with my scraper or I've used a pizza cutter before as well. Square keeps you from having those runt biscuits that aren't as fluffy!

I only got 8 largish biscuits, but they were delicious! I didn’t have buttermilk so I subbed 1 tablespoon white vinegar in 1 cup of milk-still so good!

Perfect recipe! I have used this recipe for years.I'm eating a biscuit fresh from the oven with butter and Blackraspberry jam right now.  I use the same measuring method as does his Mother and I also sit my dry ingredients . My Grandmother's said NEVER  put your warm hands to mix biscuits and sift the flour mixture three times. I use a pastry cutter. I have used this recipe a long time but had not watched the video until today. Pushing an indentation in the center is a new idea for me and will try it next time. Recipe works fine with plain milk if your out of Buttermilk. I bake mine at 450 degrees for 13 minutes. Thank you Alton for another wonderful recipe! I especially like the way Alton teaches about chemical reactions etc. on his videos. 

The print recipe states a 450 degree oven but the video says 400 degrees.<div> That’s a huge difference, which is it.</div>

Best ever...tried many others online but Alton takes the cake (everytime). LOVE HIM!

https://www.foodnetwork.com/videos/altons-southern-biscuits-0169317

Alton's Southern Biscuits: tender, flaky and just waiting to be buttered.

Alton's Southern Biscuits

Judge not by appearance, until you try these wonderfully crisp and chewy Italian biscuits.

'Brutti ma buoni' biscuits

hazelnuts

good-quality dark chocolate, chopped

eggwhites

(110 grams) caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977446559001&=domain=del

5348771529001-5977446559001

Hot Chicken Biscuits with Mama's White Gravy

eggs

sauce,

all-purpose flour

cornstarch

black pepper

chicken cutlets

(1/2 stick) butter

milk

Salt and pepper

(1 stick) butter, melted

cayenne

paprika

brown sugar

garlic powder

Biscuits,

warm (90 to 110 degrees F) water

(2 packages) active dry yeast

For the chicken: Whisk together the eggs, buttermilk and hot sauce in a shallow casserole dish.

In a second shallow casserole dish, combine the flour, cornstarch, salt and pepper.

Place the chicken cutlets into the flour mixture, coating evenly on each side and shaking off the excess. Then place the chicken into the egg wash, coating the pieces on both sides. Dredge the chicken a second time in flour and egg. (If you like, you can dredge a third time; the breading will be thicker with every coating.)

Heat the shortening in a large cast-iron skillet over medium heat. Fry the breaded chicken until golden brown, about 2 minutes; flip and continue cooking until golden brown and cooked through, another 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain.

For the gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk until smooth. Cook until the mixture begins to turn golden brown, 3 to 5 minutes. Whisk in the milk and cook until thick and smooth, another 3 to 5 minutes. Season with salt and pepper.

For the hot sauce: In a small bowl, mix together the melted butter, cayenne, paprika, brown sugar, salt, pepper and garlic powder.

To serve: Brush the chicken with the warm hot sauce. Place chicken pieces onto the bottom halves of the biscuits and top with white gravy and pickle slices. Cover with the biscuit tops and serve immediately.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.

In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.

Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.

Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.

Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

I'm not sure what the other reviewers are doing to make the breading fall off the chicken, but mine turned out perfectly with the twice breading, crispy, delicious, and stayed on just fine.  I did halve the dipping and breading amounts to the amounts that Trisha mentioned in the show, not here in the recipe (just halve it exactly from what the recipe says), and I also omitted the hot sauce as I was feeding my children too.  The angel biscuits are AMAZING, a cross between a flaky biscuit and a yeast roll, except they don't crumble like a normal biscuit when you make a sandwich out of them with the fried chicken, in other words, the perfect sandwich biscuit.  I have made a lot of fried chicken recipes and biscuits in my lifetime, and these two are now at the very top of my list.  They turned out exactly like they looked on the show.  Thank you for such tried and true Southern recipes, Trisha!!  

I made this , but my family just wanted the chicken w the gravy , I added mashed potatoes and all 4 of my family gobble this up. using buttermilk is a must, the chicken comes out great, I even used pork cutlets and added a sausage gravy too. It does take time, but it is easy. Enjoy!  Really well done! 

 These biscuits are very delicious !!  They were very light and fluffy . Instead of doing the fried chicken with the white gravy I decided to do a soft scrambled egg with country ham and green onion . Placed it on the opened biscuit and made a pimento cheese sauce  to put over the top. delicious !! I would definitely make this again I halved the biscuit recipe since there is only three of us in the house. 

is the 2 cups of cornstarch correct? that seems a bit much.

The biscuits in this recipe are fantastic and go perfectly with the hot chicken and gravy.  Like another reviewer, i halved the flour coating for the chicken and had plenty left over.  There are many steps in this recipe, but the results are worth it!  I will definitely make this one again.

Biscuits were on point!  Chicken was great..I triple breaded it.  Sauce was good.  Excellent sandwich.  I dipped into gravy so nothing got soggy.  Excellent!

This recipe was the best ever! The best crunch on the chicken, perfect!  I made it for my son and his fiance'!  They LOVED it!  But I used your Angel Biscuits instead.  To die for!  Enough to refrigerate half the dough for the waffle iron in the morning!  I can't wait.  BTW, my son left with half of the chicken and biscuits for lunch tomorrow!  I will make this again for a larger crowd!  Love it!  

This is a showstopper! I made the whole shebang. I made roughly 5 pounds of chicken with the amount of egg/breading that the recipe calls for (no complaints here). So delicious! It flew out of the house, the whole fam loved it, a real crowd pleaser. 

I made this after my husband requested it (after watching this episode with me). After he ate it he said "That was good! Everything I'd hoped it would be!". In addition, my picky 16 yr old son enjoyed it too! Victory! <div>A couple things. </div><div>1. You can get away with half the breading ingredients and be just fine. </div><div>2. I read a couple reviews where the breading slid off -- I made sure to pat chicken dry before breading and had no problem. (I started with flour six, egg mix then flour one more time). </div><div>Yum!</div>

Coming from Nashville, this is real close to real hot chicken. 

Buttermilk Biscuits with Butter and Honey

all-purpose flour, sifted,

black pepper, optional

Honey,

Preheat the oven to 350 degrees F. Line a baking sheet with parchment or waxed paper.

In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a smooth ball of dough. Don't overwork or over-handle the dough.

On a lightly floured surface, press the dough out into a round that is about 1-inch thick. Using a round cookie cutter or the rim of a drinking glass, press out (2 1/2-inch) rounds; you should get about 7 biscuits. If you like, you can re-roll the leftover dough to make more, but the texture of these will be denser than the others.

Place the dough rounds on the prepared baking sheet and brush the tops with heavy cream. Grind fresh pepper over top of biscuits, if desired. Bake until golden on top and brown on the bottom, about 12 to 15 minutes. Serve warm with butter and a drizzle of honey.

I'm not a fan of this recipe. I agree with others who found these biscuits a disappointment. Bland with an "odd" taste, don't brown as they should and don't rise like they should, although they finally take on a muddy beige color all over. After making these, I tried Guy Fieri's recipe for buttermilk biscuits. Those were a home-run!

Great recipe!  They came out great the first time  I made them.  I did increase the buttermilk to 1cup.  This is a very light and fluffy biscuit and they taste great.  I have tried other biscuit recipies befor with no success.  I made a second batch and added cheddar cheese this time, they came out even bettet and tastier.  Thanks, Bobby Flay and Food Network for this delecious and tasty biscuit recipe.

the 1st time i made it did not came out that good because i wasent paying really attention to the recipe... today i was and it came out GREAT like i totally love them i will be making them again and i will never buy biscuits form the store again .YOU SHOULD MAKE IT !!!!.. 
P.S.
you should put buttermilk in the bottom and on the
top of the biscuits b4 you put them in the oven instead of the heavy cream...and 7 min. b4 they are done 
and put the butter with honey then you'll get the crispiness 

Note: Our culinary team has made the following changes.

Increase baking temperature to 450 degrees.
Removed specified amount of heavy cream in the ingredients to read heavy cream, for brushing tops.

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Mmmm....I never heard of serving biscuits with drizzled honey and mashed up butter until Bobby Flay. It is SO tasty. It really amps up the taste of the biscuits. From now on, I am going to serve biscuits, canned or homemade, with a bowl of delicious honey butter!!

This recipe was very simple and tasted good. I also had to add more buttermilk and kept them in the oven an extra 3 minutes since they did not brown.

I added about a cup of buttermilk to these ultimately to get the dough to come together.  These were great, but not superb.  Very easy to make, though.  That is certainly a plus.  Will certainly do again.

I just made these ten minutes ago. They are amazing! I love biscuits, and this is officially my favourite recipe. I'm now going to eat them....all of them...before my mother comes home and yells at me for using the flour. 

Tried this recipe twice, they didn't brown and din't rise at all.  Centers were doughy and distasteful, not at all like what Bobby pulled out of his oven on the show.
There seems to always be a big discrepancy between the written recipe and what comes out on TV.  I'm not stupid, I can follow directions, and do, even trying again when first time fails.  
A big disappointment.

I've never made biscuits before and these were very simple.  I wasn't sure what would constitute "overworking", but I prepared the mix in my new food processor.  The biscuits turned out very tasty but they didn't brown.  I took them out after the allotted 15 minutes though because I didn't want to overcook them.  1/2 cup of cream is definitely way too much.  Other than those two issues, I would definitely make these again.  After reading the reviews (which I probably should have done before making the recipe), I'll try raising the temp of the over a bit.  Maybe that will help with the browning. 

Topping a chicken pot pie with biscuit dough results in an amazing combination of textures: fluffy, crusty biscuits and creamy chicken filling. The tangy buttermilk biscuits also provide more heft to the dish, making it feel heartier.

Chicken Pot Pie With Buttermilk Biscuit Topping Recipe

For the Chicken:

(1.9L) homemade or store-bought low-sodium chicken stock

(2kg) assorted bone-in, skin-on chicken legs, thighs, and breasts

onion, diced (about 8 ounces; 2 cups; 225 grams)

large carrots, diced (about 8 ounces; 1 1/3 cups; 225 grams)

celery ribs, diced (about 5 ounces; 3/4 cup; 140 grams)

garlic cloves, crushed

thyme

flat-leaf parsley

rosemary

bay leaf

For the Filling:

gelatin (4 1/2 teaspoons; 15 grams)

(55 milliliters) reserved chicken stock, cooled

unsalted butter (8 tablespoons; 115 grams)

carrot, diced (4 ounces; 3/4 cup; 115 grams)

celery rib, diced (4 ounces; 3/4 cup; 115 grams)

(115 milliliters) dry white wine

(900 chicken stock

peas

pimento peppers (1/2 cup; 85 grams),

thyme leaves (about 1 teaspoon; 7 grams)

(5 grams) freshly ground black pepper,

(7 milliliters) Worcestershire sauce

For the Biscuit Topping:

all-purpose flour,

sugar (about 2 tablespoons; 30 grams)

unsalted butter

For the Chicken: Combine chicken stock, chicken parts, onion, carrots, celery, garlic, thyme, parsley, rosemary, and bay leaf in a 5-quart stainless steel pot or saucier. Cover and place over medium-high heat until stock registers about 150°F (66°C) on a digital thermometer.

Adjust heat to maintain that temperature, plus or minus 10°F, and cook until thickest part of chicken registers 135°F (57°C), about 1 hour. Remove chicken with tongs, set aside on a rimmed platter, and cover loosely. Strain stock through a mesh sieve into a large bowl, discard solids, and set stock aside to cool.

For the Filling: Combine gelatin and 1/4 cup (55ml) cooled stock in a small bowl and whisk until no lumps remain; set aside. In a 5-quart saucier, melt butter over medium-low heat, then whisk in flour. Stir with a heat-resistant spatula until roux is fragrant and a nutty blond color, about 5 minutes (it's okay to adjust the heat if this seems to be happening too slowly). Stir in diced onion, carrots, and celery and continue cooking and stirring until vegetables are slightly softened, about 7 minutes more.

Add white wine and 1 quart reserved stock, stirring constantly until smooth; remaining stock from poaching can be reserved for another use. Increase heat to medium-high and bring to a boil, stirring constantly. Once it begins to bubble, remove from heat. Stir in frozen peas, diced pimentos, and prepared gelatin, followed by salt, thyme, pepper, and Worcestershire sauce. Stir until gelatin has fully melted into sauce and adjust seasonings to taste. 

Shred or dice reserved chicken, discarding skin and bones, then stir into filling. If it better suits your schedule, the filling can be covered and refrigerated up to 3 days, or frozen in an airtight container for 3 months. Otherwise, divide filling between 6 individual oven-safe dishes, or add to a 2-quart glass or ceramic baking dish (approximately 7 by 11 inches). Place on a foil- or parchment-lined baking sheet and set aside.

For the Biscuit Topping: Adjust oven rack to middle position and preheat oven to 400°F (200°C). In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces, like cereal flakes. Stir in buttermilk with a flexible spatula, then drop the thick dough in 1-tablespoon portions over prepared filling. 

Bake until biscuits are golden brown and filling is bubbling-hot, about 45 minutes to 1 hour, depending on whether filling has been chilled. Cool at least 30 minutes before serving to allow the filling to thicken and reach a safe temperature to enjoy. Covered in foil, leftovers can be refrigerated up to 3 days and reheated to serve.

A weeknight-friendly chicken pot pie recipes that comes together in just one pot and is topped with flaky cheddar and thyme biscuits.

Shortcut Dutch Oven Chicken Pot Pie

cheddar cheese

thyme leaves

olive oil

yellow onion, chopped

garlic,

chicken broth

chicken chicken breasts)

(10-ounce) package frozen peas and carrots

Arrange a rack in the middle of the oven and heat to 425°F.

Whisk the flour, cheese, thyme, baking powder, and salt together in a medium bowl. Add the cream and use a wooden spoon to stir until a shaggy dough forms. Refrigerate while you prepare the pot pie.

Make the biscuits:

Heat olive oil in a 3-quart (or large) Dutch oven or ovenproof pot over medium-high heat until shimmering. Add the onion  and sauté until tender and lightly browned, 3 to 4 minutes. Add the garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Stir in the chicken broth and milk. Bring to a boil, then reduce the heat and simmer, stirring constantly, until thickened, 5 to 8 minutes.

Remove from the heat and stir in the chicken, peas and carrots, salt, and pepper. Divide the biscuit dough into 6 portions (about 2 heaping tablespoons each). Use your hands to shape each biscuit into a 1/2-inch-thick patty and place on top of the chicken mixture, spacing them about 1/2-inch apart.

Bake uncovered until heated through and bubbling and the biscuits are golden-brown, 15 to 18 minutes. Let cool about 5 minutes before serving.

Make the pot pie:

How To Make Buttermilk Biscuits

(10 ounces) all-purpose flour,

(4 ounces) unsalted butter, frozen

Heat the oven: Arrange a rack in the middle of the oven and heat to 450°F.

Mix the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside.

Grate the butter: Place a box grater over a small piece of parchment paper. Grate the frozen butter on the large holes of a box grater. When you get down to a small nub of butter, chop that nub into 5 to 6 small pieces.

Add the butter to the dry ingredients: Use the piece of parchment paper to transfer the butter to the dry ingredients. Use your fingers to sift the butter into the flour and break up any clumps of grated butter.

Mix in the buttermilk: Pour in the buttermilk and beat it in with a wooden spoon until the dough comes together and pulls away from the sides of the bowl.

Fold the biscuits: Transfer the dough to a lightly floured cutting board. Pat the dough into a 1-inch-thick rough rectangle. Sprinkle the dough with a little more flour, if needed. Fold the dough in half from top to bottom, then pat it back down into its original shape. Repeat with the folding and patting, alternating folding from each side, the bottom, and the top until you have completed a total of 8 folds. At the end, the dough should be a little springy to the touch.

Cut the biscuits: Pat the dough into a 1-inch thickness. Use a 3-inch round cutter to cut the dough into 6 biscuits. If you don&#x27;t get 6 the first time around, refold and pat down the excess dough and cut more as needed. Discard the scraps of leftover dough.

Bake: Arrange the biscuits in a 10-inch cast iron skillet so that the biscuits touch each other, but not the sides of the pan. Put the skillet in the oven and increase the oven temperature to 500°F. Bake until the biscuits are golden-brown, 15 to 18 minutes.

Serve: Remove the skillet from the oven and immediately remove the biscuits from the pan to a clean tea towel.

The buttery flavor and flakiness of a biscuit combined with the sweetness of a honey cornbread muffin all mixed together with a kick from the jalapeño and then a big ol' bite of sharp cheddar cheese!! Ah huh, it's good.&nbsp;

Sweet Honey Jalapeño Cheddar Cornbread Biscuits

cornmeal

pepper

egg (lightly beaten)

honey

cheddar cheese (cubed)

Preheat oven to 425 degrees F.

In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt and pepper. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Whisk together the buttermilk, egg and and honey and pour into the flour. Stir with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together. Fold in the cheddar cheese and jalapenos.

Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Brush with buttermilk.

Bake for 10-15 minutes, or until biscuits are golden brown.

These easy, homemade biscuits are soft, fluffy, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house!

Perfect Homemade Biscuits

tbsp sugar

tsp salt

tsp baking powder

tsp cream of tartar

COLD butter

Preheat oven to 450 degrees.

The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.

Combine the dry ingredients in a large bowl.&nbsp;

Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.&nbsp;

Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.

Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.

Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.&nbsp;

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