What is the basic buttermilk biscuit recipe?

i really want it!!!!!!


for once i would like to make something like biscuits....on my own ....well, with your help. :)What is the basic buttermilk biscuit recipe?
get bisquick. use that recept its nice and they are always good 2 cups of bisquick, 1 cup milk and two egg. its goodWhat is the basic buttermilk biscuit recipe?
2 cups flour


4 teaspoons Baking Powder


1/2 teaspoon salt


1/2 teaspoon cream of tartar


1/4 teaspoon baking soda


1/3 cup shortening


1 cup buttermilk


2 tablespoons butter or margarine, melted, divided





Preheat oven to 450 degrees F. Mix flour, baking powder, salt, cream of tartar and baking soda in large bowl until well blended. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir with fork until mixture forms a soft dough.


Place on lightly floured surface; knead 20 times or until smooth. Pat or roll out dough to 1/2-inch-thickness. Cut into circles with floured 2-inch cookie cutter. Place on ungreased baking sheet. Brush with half of the butter.


Bake 12 minutes or until golden brown. Brush with remaining butter
BUTTERMILK BISCUITS





INGREDIENTS:





* 2 cups all-purpose flour


* 1 tablespoon baking powder


* 3/4 teaspoon salt


* 1/2 teaspoon baking soda


* 5 tablespoons chilled vegetable shortening


* 1 cup buttermilk





PREPARATION:


Preheat oven to 425F. In a large bowl, sift together flour, baking powder, salt, and baking soda. Cut shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs.





Add buttermilk, tossing with a fork, until dough holds together.





Turn dough onto a floured surface and form into a disk. Knead lightly just a few times until smooth.





Pat dough to a 3/4-inch thickness. Using a biscuit cutter or glass dipped in flour, cut out biscuits. Place biscuits about 2 inches apart on an ungreased baking sheet. Gather the trimmings and repeat forming and cutting.





Bake about 12 to 15 minutes, until golden brown.


Makes 12.





Good luck! You might consider investing in ';The Joy of Cooking'; or any similar basic cookbook and expanding your adventures in cooking.
SOUTHERN BUTTERMILK BISCUITS





1/2 cup cold butter


2 1/4 cups self-rising soft-wheat flour


1 1/4 cups buttermilk


Self-rising soft-wheat flour


2 tablespoons melted butter





1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.





2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).





3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)





4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.





--Southern Living, NOVEMBER 2007





http://find.myrecipes.com/recipes/recipe…


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Lighter-than-Air Buttermilk Biscuits





1/3 cup butter, cut up


2 cups S/R flour


¾ cup buttermilk





Preheat oven to 425ºF. Cut butter in flour w/ pastry cutter. Add buttermilk and stir just until all dry ingredients are incorporated. Turn dough onto lightly floured surface and gently knead (fold over itself) 4-5 times. This develops layers. Pat or roll to ¾” thick; cut with a round biscuit cutter. Bake for 12-14 minutes. Bursh w/ melted butter if desired.





Yiled: 7 (2½”) biscuits





--Southern Living
The best I know (and I use this flour exclusively for biscuits!) is White Lily Flour recipe. They are a light, very flavorful, biscuit that gets snitched from the baking sheet while they are still hot - even in a professional kitchen!





White Lily Drop Biscuits





Ingredients:


• 2 cups White Lily® Self-Rising Flour


• 1/4 cup Crisco® All-Vegetable Shortening


• 3/4 cup milk or buttermilk





Instructions:


1. Heat oven to 500 degrees.


2. Measure flour into a large bowl.


3. Divide all-vegetable shortening into pieces and scatter on top of flour.


4. Work pieces into flour with a pastry cutter, two knives, or your fingertips until pieces are about the size of peas.


5. Gradually stir in milk or buttermilk, adding only enough to moisten flour and hold the dough together.


6. Drop by tablespoons onto a baking sheet.


7. Bake 8 to 12 minutes or until lightly browned.


8. You may need more than 3/4 cup milk or buttermilk. Add until the dough is wet and sticky, but does not spread when spooned onto baking sheet.





White Lily Light Biscuits





Ingredients:


• 2 cups White Lily® Self-Rising Flour


OR 2 cups White Lily® Unbleached Self-Rising Flour


• 1/4 cup Crisco® All-Vegetable Shortening, chilled


• 2/3 to 3/4 cups buttermilk or milk





Instructions:


1. HEAT oven to 500°F.


2. MEASURE flour into bowl.


3. CUT in shortening with a pastry cutter, two knives, or your fingertips until lumps are the size of peas.


4. BLEND in just enough milk with fork until dough leaves sides of bowl.


5. TURN dough onto lightly floured surface. Knead gently by folding the dough 2 to 3 times.


6. ROLL dough to 1/2 inch thick. Cut using floured 2-inch biscuit cutter.


7. PLACE on baking sheet 1 inch apart for crisp sides or almost touching for soft sides.


8. BAKE 8 to 10 minutes or until golden brown





Happy baking!!
Try bisquick.
Basic Buttermilk Drop Biscuits





3 cups flour


1 teaspoon salt


1 tablespoon sugar


4 teaspoons baking powder


1 teaspoon baking soda


4 tablespoons butter


2 eggs -- lightly beaten


1 1/4 cups buttermilk


1 spray shortening and corn


meal for coating pan





Cooking Directions:





Preheat oven to 425~. In a food processor or a large bowl,mix the flour with the salt,sugar,baking powder and baking soda. Cut the butter into the dry ingredients until the mixture is textured like cornmeal..





Separately mix the eggs with the buttermilk,and stir all but 2 tbs. of this liquid into the dry mixture. Mix just enough to make a uniformly moistened dough.. Drop spoonfuls of the dough onto a greased and cornmeal coated cookie sheet about an inch apart. Brush tops with reserved egg and buttermilk mixture. Bake in the preheated oven until puffed and brown,about 12 minutes. Cool for a few minutes before serving.