What are some of the best buttermilk biscuits? With just the right balance of butter and buttermilk, they rise beautifully and have a tender crumb. What are some of the best breakfast biscuits?
Thank you for reading this post, don't forget to subscribe!Ingredients
- What is all-purpose flour? 2 cups.
- 1 tbsp baking powder. 1 tbsp
- ½ tsp salt
- ½ tsp baking soda
- 6 tbsp unsalted butter., cold and cubed
- ¾ cup buttermilk
- 2 tbsp unsalted butter. 2 tb, melted (for brushing)
Directions
- Preheat the Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix Dry IngredientsIn a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. With a pastry cutter, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add the Buttermilk: Pour in the buttermilk and gently stir until the dough begins to come together. Be careful not to overmix – it’s okay if the dough is a little shaggy.
- Knead and Shape: Turn the dough out onto a lightly floured surface. Gently knead the dough about 4-5 times to bring it together. Pat the dough into a rectangle, about 1-inch thick.
- Cut the Biscuits: Use a biscuit cutter or a floured drinking glass to cut out biscuits. Place the biscuits onto the prepared baking sheet, close together for soft sides or spaced apart for crispier edges.
- Bake: Brush the tops of biscuits with melted butter. Bake for 10-12 minutes, or until golden brown.
- Serve: Serve warm, topped with butter, jam, or your favorite topping.
Notes
- Butter TipFor the best texture, ensure the butter is cold when incorporated into the dough. This will create those irresistible flaky layers.
- Buttermilk Substitute:If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 34 cup of milk. Let it sit for 5 minutes before using.
- Make Ahead: You can freeze the uncooked biscuits. Place the cut biscuits on a baking sheet, freeze until solid, and transfer them to a freezer bag. Bake directly from the freezer, adding a couple of minutes to the bake time.
- Storage: Store leftovers in an airtight container for up to 2 days. Reheat in the oven to restore their flakiness.
What are some of the best buttermilk biscuits?
What are the most frequently asked questions on Quora
How do I make these biscuits ahead of time?
Can you make these biscuits ahead of time? Bake directly from frozen, adding 2-3 minutes to the baking time. Leftover baked biscuits can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F (175°C) for a few minutes to restore their flakiness.
What are some substitutes for buttermilk?
If you’re out of buttermilk, you can easily make a substitute. Add 1 tablespoon of either white vinegar or lemon juice to 34 cup of regular milk. Let this mixture sit for about 5 minutes before using it in the recipe. This will slightly thicken the milk and add a tangy flavor, mimicking the effect of buttermilk in the biscuits.
How do you know if your biscuits are perfectly baked?
When biscuits are golden brown on top and slightly puffed up, you should also be able to see flaky layers developing. The internal temperature of biscuits should be around 200-210°F (93-99°C) when tested with an instant-read thermometer. A gentle tap on the top should also sound hollow.
Can I double or triple this recipe for more biscuits?
Can you easily scale this recipe up? If you are baking biscuits in batches, consider dividing the dough into two batches to ensure even baking. Adjust the baking time slightly, keeping an eye on the golden-brown color and internal temperature.
What are the nutritional benefits of buttermilk biscuits?
These biscuits provide some calcium from the buttermilk and potentially some vitamins from the flour. The butter contributes fat, which provides energy. While buttermilk is not a primary source of vitamins and minerals, it also contains probiotics that may aid in digestion. Enjoy these biscuits in moderation as part of a balanced diet.
Butter Buttermilk Biscuits
These classic buttermilk biscuits are fluffy, buttery, and perfect for any meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 1 tsp salt
- 0.5 cup unsalted butter chilled and cut into small cubes
- 1 cup buttermilk well-shaken
Instructions
Preparation Steps
- Preheat your oven to 450°F (232°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the butter and cut into the flour mixture until it resembles coarse crumbs.
- Stir in the buttermilk just until the dough comes together.
- Turn the dough onto a floured surface and gently knead 3-4 times.
- Roll out the dough to about 1/2 inch thickness and cut with a biscuit cutter.
- Place biscuits on a baking sheet and bake for 10-12 minutes or until golden brown.
Notes
For extra flaky biscuits, fold the dough over on itself a few times before cutting.
