Easy Buttermilk Biscuits
User Reviews
5
Easy Buttermilk Biscuits
Description
This recipe creates buttermilk biscuits with a delicate crumb and flaky layers by combining all-purpose flour with cornstarch, baking powder, baking soda, salt, and a touch of sugar. Very cold, cubed butter is cut into dry ingredients until coarse crumbs form. Adding cold buttermilk brings the dough together without overworking it to keep the biscuits tender. The dough is rolled into a rectangle, cut into pieces, stacked, and pressed to create layers that rise during baking.
Baked at 425°F, these biscuits develop a golden, slightly crisp crust and soft interior. The layering technique yields height and flakiness distinguishing these from flat biscuits. The buttermilk adds subtle tang and richness to the flavor.
Serve fresh buttermilk biscuits warm with butter, jam, or gravy for breakfast or as a side dish. Their flaky texture contrasts well with savory mains, soups, and stews.
Notes suggest storing biscuits refrigerated in airtight containers up to 5 days, reheating in the microwave or oven. The dough can be made ahead and frozen unbaked for up to a month, baking directly from frozen with extra time. Keeping butter cold, even chilling the flour, is critical to flaky layers. When cutting, pressing the cutter straight down preserves rising ability.
Ingredients
- 375 g all-purpose flour 3 cups; spooned and leveled
- ¼ cups cornstarch or all-purpose flour
- 1-½ Tablespoons baking powder
- ½ baking soda
- 1-¾ teaspoons kosher salt adjust to taste
- 4 teaspoons granulated sugar
- 2 unsalted butter very cold, and cut into ½ inch chunks, sticks (units not specified
- 1-¼ cups buttermilk plus 2 tablespoons for brushing, very cold
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!
Notes
- Store baked biscuits tightly covered in the refrigerator for up to 5 days.
- Reheat in a microwave for 10-15 seconds or in a 350°F oven for 12-15 minutes to restore warmth.
- Freeze unbaked biscuits after shaping by solidifying on a baking sheet, then transfer to a freezer bag; bake without thawing, adding a few minutes to bake time.
- To freeze baked biscuits, cool completely, wrap tightly, label, and store up to 3 months; thaw in refrigerator overnight before reheating.
- Keep butter and flour cold to create flaky layers; chilling butter cubes and even flour helps.
- Use a firm downward press rather than twisting the biscuit cutter to allow biscuits to rise properly.
User Reviews
Overall Rating
5
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