Biscuits Recipe
User Reviews
5
Biscuits Recipe
Description
This Biscuits Recipe starts with mixing all-purpose flour, aluminum-free baking powder, baking soda, sugar, and salt. Cold unsalted butter is cut into the flour blend until pea-sized clumps form. Cold buttermilk is poured into a well in the center and gently folded until the dough comes together. The dough is turned onto a floured surface and rolled into a rectangle which is folded multiple times to develop layers. It is then shaped and cut into rounds using a floured biscuit cutter without twisting to keep edges from sealing. The biscuits are baked at 450 degrees F until light golden brown, yielding biscuits with soft interior and flaky, tender layers. Baking powder choice and careful shaping impact texture and flavor.
Ingredients
- 2 cups (283g) all-purpose flour scoop and level to measure, unbleached
- 1 Tbsp baking powder aluminum free
- 2 tsp granulated sugar
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 Tbsp (113g) unsalted butter divided, 7 Tbsp very cold, 1 Tbsp melted
- 1 cup buttermilk cold
Instructions
- Preheat oven to 450 degrees. Line an 18 by 13-inch baking sheet with a silicone baking liner or with a sheet of parchment paper that's oven safe to 450 degrees.
- In a large mixing bowl whisk together flour, baking powder, sugar, baking soda and salt for 20 seconds.
- Cut 7 Tbsp cold butter into small cubes. Add to flour mixture and cut butter into mixture with a pastry cutter until there are small clumps of butter about the size of peas, make a well in the center of mixture.
- Pour buttermilk into well then fold mixture with a rubber spatula until it comes together. Gently turn and press dough to bring together completely, then drop onto a lightly floured surface.
- Gently roll dough out to a large rectangle, about 10 by 9. Fold in half then repeat gently rolling and folding process twice more.
- Gently roll and shape final rectangle to 9 1/2-inches by 4 3/4-inches (nearly 1-inch high).
- Dip a 2 1/4-inch or 2 1/3-inch round biscuit cutter** in flour, cut dough into 8 rounds***.
- Transfer to baking sheet spacing apart. Bring remaining dough scrapes together and gently press and form a small rectangle, cut 2 more biscuits, transfer to baking sheet.
- Bake in preheated oven 11 - 13 minutes until golden brown and cooked through****. Brush with 1 Tbsp melted butter and serve warm.
Notes
- Use aluminum-free baking powder to avoid metallic flavors from the rising agent.
- If you don’t have a biscuit cutter, cut the dough into squares instead.
- Cut biscuits closely together and avoid twisting the cutter to help them rise higher.
- Bake until lightly golden to prevent drying, as ovens vary in browning.
User Reviews
Overall Rating
5
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