Buttermilk biscuits. The best buttermilk biscuits I've made since I began my quest for the perfect biscuit. I love the folding technique that left the biscuits with the perfect consistency not to mention flaky. Add buttermilk; stir just until the dough clings together. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits.
This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making.
The instructions below are precise for a reason and should be followed as written.
Use full-fat buttermilk, and give the container a good shake before measuring.
You can cook Buttermilk biscuits using 6 ingredients and 15 steps. Here is how you cook that.
Ingredients of Buttermilk biscuits
- You need 2 cup of of all-purpose flour, plus more for dusting the board..
- Prepare 1/4 tsp of baking soda.
- Prepare 1 tbsp of baking powder ( use one without aluminum it said but I did just regular).
- Prepare 1 tsp of kosher salt OR 1 teaspoon of salt.
- Prepare 6 tbsp of unsalted butter, very cold( I used salted and tasted great).
- Prepare 1 cup of Buttermilk (approx).
If the sides of your biscuits are touching, they will rise higher. But I also love them smeared with strawberry jam or covered in country gravy loaded with spicy pork sausage. Center biscuits on an ungreased baking sheet, shoulder to shoulder, so that they just touch. This is my go-to biscuit recipe for biscuits and gravy!
Buttermilk biscuits instructions
- Preheat your oven to 450.
- Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time..
- Cut the butter into chunks and cut into the flour until it resembles course meal..
- If your using a food processor, just pulse a few times until this consistency is achieved.
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board..
- Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick.
- Use a round cutter to cut into rounds.
- You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones..
- Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together..
- Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!!.
- The dough needs to be handled as little as possible or you will have tough biscuits..
- Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing..
- You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit.
- Found this on http://southern.food.com/recipe/southern-buttermilk-biscuits-26110..
It can be easily made by pulsing the cubed butter into the flour using a food processor, then adding just enough buttermilk for a nice moist dough (also pulsed in using the food processor). Be sure to use parchment paper when baking. Folding creates multiple layers of dough and fat, giving rise to a tender, puffy biscuit. These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers! Big as in mega flaky, mega fluffy, mega layers, mega golden brown, mega buttery, and mega nerdy as we dive deep into this side dish sensation.