Buttermilk Biscuits
User Reviews
5
Buttermilk Biscuits
Description
Buttermilk Biscuits combine all-purpose flour with baking soda and powder to create a light leavening effect, balanced by salt for flavor. Very cold unsalted butter is cut into the flour until the mixture resembles coarse crumbs, leaving small butter pieces intact. This method promotes flakiness as butter melts during baking, creating steam pockets. Buttermilk is folded in just until the dough comes together; over-mixing can develop gluten and toughen the biscuits.
Instead of rolling, the dough is gently patted to about a half-inch thickness and folded several times to build layers. Using hands coated with oil helps keep the dough soft. The biscuits bake quickly in a preheated 450°F oven, resulting in tender, flaky breads with golden crusts. Optional toppings like sugar or honey can be added after baking.
This recipe advises minimal handling of the dough and suggests a food processor for cutting in butter to keep the mixture cold. Leftover scraps can be combined to make extra biscuits but may be less tender. Avoid using a rolling pin to maintain flakiness. For best results, serve biscuits warm shortly after baking.
Ingredients
- 2 cups all-purpose flour plus more for dusting the board, unbleached
- ¼ tsp baking soda
- 1 TB baking powder
- 1 tsp table salt
- 6 TB butter very cold, unsalted
- 1 cup buttermilk
- sugar honey, or butter, optional, for topping, 1/2 cup
Instructions
- Preheat oven to 450F, with rack on middle position. Line a large baking sheet with parchment paper or silicone baking mat.
- Combine flour, baking soda, baking powder, and salt in a bowl (or bowl of a food processor.) Using a pastry cutter or a food processor, cut the butter into chunks and cut into the flour mixture until it resembles course meal. Ideally, there will be little bits of butter that are still intact. If using a food processor, just pulse a few times until this consistency is achieved. Gently add the buttermilk and fold with a rubber spatula just until combined wet/dry ingredients are combined - don't over-mix. If it's too dry, add a bit more buttermilk. Dough should be relatively wet.
- Turn the dough out onto a floured board. Gently, use your hands to pat dough out until it's about 1/2" thick - do not use a rolling pin; it will help to have a little bowl of oil and coat your palms with oil.
- Use your hands to fold the dough 5 times into a ball and then gently press the dough to 1" thick.
- Use a round biscuit cutter to cut dough into rounds. (I used 2.75" cutter. Place the biscuits on a cookie sheet. For soft edges, place them touching each other. For crusty edges, place them 1 inch apart.
- Bake for about 10-12 minutes or until biscuits are light golden brown on top and bottom. Do not overbake. Serve warm; top with sugar if desired.
Notes
- Minimize dough handling to keep biscuits tender and flaky.
- A food processor can be used to keep ingredients cold and reduce mixing time.
- Leftover scraps can be formed into additional biscuits, but may be less tender.
- Gently pat dough rather than using a rolling pin to avoid toughening the biscuits.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 164kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 414mg | 17% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 40IU | 1% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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