Best 3 Grapevine Kentucky Buttermilk Biscuits Recipes
In the heart of Grapevine, Kentucky, there lies a culinary treasure that has been passed down through generations: the Grapevine Buttermilk Biscuits. These delectable biscuits are renowned for their light and fluffy texture, crispy golden-brown crust, and a delightful buttermilk tang that tantalizes the taste buds. With just a few simple ingredients and a touch of Southern charm, you can recreate this iconic dish in your own kitchen. This article presents a collection of Grapevine Buttermilk Biscuit recipes that cater to various dietary preferences and skill levels. Whether you're a seasoned baker or just starting your culinary journey, these recipes will guide you step-by-step in creating these mouthwatering biscuits that are sure to become a staple in your breakfast or brunch spread.
Let's cook with our recipes!
GRAPEVINE KY BUTTERMILK BISCUITS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h
Yield 10 biscuits
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
- Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
- Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes.
GRAPEVINE KY BUTTERMILK BISCUITS
Behold: The fluffiest Buttermilk Biscuits EVER!
Time 45m
Number Of Ingredients 4
Steps:
- Special equipment: a pastry cutter and a biscuit cutter, optional
- Chill a large mixing bowl, pastry cutter, the flour and 1 stick butter in the freezer for 15 minutes before assembling the biscuits.
- Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet into the oven to preheat.
- Add the chilled flour to the chilled mixing bowl. Working quickly, cut the chilled butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size clumps of butter. In batches, add the buttermilk, mixing, until the dough is cohesive yet still moist.
- Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or the business end of a dry measuring cup, cut out 8 biscuits.
- Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet right up against each other and brush with the melted butter. Bake until golden brown, about 15 minutes.
Nutrition Facts : Serves 8 servings
KENTUCKY BISCUITS
This is a great recipe, different than the usual biscuit. Serve piping hot with butter, jam, or honey.
Provided by COOKIN4MY3BOYS
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.
- Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 17.9 g, Cholesterol 20.9 mg, Fat 8 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 230.6 mg, Sugar 1.8 g
Tips for Making the Best Buttermilk Biscuits:
- Use cold ingredients: Cold butter and buttermilk will help create flaky layers in your biscuits.
- Do not overwork the dough: Overworking the dough will make your biscuits tough. Mix just until the ingredients are combined.
- Let the dough rest: Allowing the dough to rest for 10-15 minutes before rolling it out will help develop the gluten and make your biscuits more tender.
- Cut the biscuits evenly: Use a sharp knife or biscuit cutter to cut the biscuits evenly. This will help them bake evenly.
- Bake the biscuits in a hot oven: Preheat your oven to 450°F (230°C) before baking the biscuits. This will help them rise quickly and create a golden brown crust.
- Brush the biscuits with butter: Brush the tops of the biscuits with melted butter before baking. This will give them a shiny crust and help keep them moist.
Conclusion:
Buttermilk biscuits are a classic Southern comfort food that are easy to make and loved by people of all ages. With a few simple ingredients and a little bit of time, you can create delicious, flaky buttermilk biscuits that are perfect for any occasion. Follow the tips above to ensure your biscuits turn out perfect every time. Serve them warm with butter and honey, or use them to make your favorite breakfast sandwiches or chicken and biscuit dishes. Enjoy!
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