Easy Buttermilk Biscuits
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5.0
15 reviews
Excellent
Easy Buttermilk Biscuits
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This easy Buttermilk Biscuits recipe yields soft and fluffy biscuits perfect for breakfast or as a side dish. The recipe calls for a combination of all-purpose flour and cornstarch, baking powder, salt, sugar, butter, and buttermilk. Slather it with Honey Butter, sandwiched with egg and bacon, or serve with fried eggs for a tasty breakfast or brunch.
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Ingredients
- 375 g (3 cups) all-purpose flour, spooned & leveled
- ¼ cups cornstarch or purpose flour
- 1-½ Tablespoons baking powder
- ½ baking soda
- 1-¾ teaspoons kosher salt; adjust to taste
- 4 teaspoons granulated sugar
- 2 sticks unsalted butter , very cold, and cut into ½ inch chunks
- 1-¼ cups very cold buttermilk , plus 2 tablespoons for brushing
Instructions
- Preheat the oven to 425°. In a food processor, pulse flour, cornstarch, baking powder, baking soda, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs.
- Transfer to a large stainless steel mixing bowl and drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
- Transfer the dough out onto a lightly floured surface, dust the top of the dough with a bit more flour and bring it together gently into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into four pieces.
- Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Trim a thin border around the sides of the dough to create clean edges if desired.
- Roll dough into a ¾" thick rectangle. Dust the blade of a sharp knife with flour and cut the dough into twelve even squares. Transfer the squares to a 13'' x 18 '' prepared baking sheet that has been dusted with flour.
- Lightly brush them with buttermilk and bake for about 15 to 20 minutes or until the biscuits are lightly golden on top and golden brown on the bottom. Remove the buttermilk Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: These buttermilk biscuits can be refrigerated airtight for up to 5 days.
- To reheat: In the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
- Make-Ahead
- Make-Ahead
- Buttermilk Biscuits (unbaked) can be made up to a month ahead. First, freeze until solid on a baking sheet, then transfer to a freezer-safe plastic bag; Do not thaw the buttermilk biscuits before baking; bake as directed in the recipe, adding a few minutes to the baking time.
- Buttermilk Biscuits (unbaked) can be made up to a month ahead. First, freeze until solid on a baking sheet, then transfer to a freezer-safe plastic bag; Do not thaw the buttermilk biscuits before baking; bake as directed in the recipe, adding a few minutes to the baking time.
- How to Freeze
- How to Freeze
- To freeze Buttermilk Biscuits, let them cool completely, then wrap them tightly in plastic or place them in a freezer bag. Label with the date and contents, and store in the freezer for up to 3 months. To thaw, transfer them to the refrigerator overnight. Then, reheat in the oven or skillet until warmed through. Freezing allows you to enjoy homemade biscuits later with minimal effort.
- To freeze Buttermilk Biscuits, let them cool completely, then wrap them tightly in plastic or place them in a freezer bag. Label with the date and contents, and store in the freezer for up to 3 months. To thaw, transfer them to the refrigerator overnight. Then, reheat in the oven or skillet until warmed through. Freezing allows you to enjoy homemade biscuits later with minimal effort.
- Notes:
- To store: These buttermilk biscuits can be refrigerated airtight for up to 5 days.
- To reheat: In the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
- Cover leftovers tightly and store them at room temperature or in the refrigerator for up to 5 days.
- Stacking the dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and pressing down to flatten is the key. It creates incredibly tall Homemade Buttermilk Biscuits with layer upon flaky layer of buttery goodness.
- Cold butter is crucial for Perfect biscuits. If you have time, cube the butter and place it on a plate in the freezer before using it; this keeps it nice and cold while mixing. Also, try placing the flour in the freezer too before beginning.
- When cutting the dough with a biscuit cutter, do not twist the cutter. Instead, press the cutter down into the dough firmly. Twisting it will seal off the Homemade Buttermilk Biscuits' edges, preventing them from rising.
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User Reviews
Overall Rating
5.0
15 reviews
Excellent
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