Flaky Buttermilk Biscuits
User Reviews
5.0
9 reviews
Excellent
Flaky Buttermilk Biscuits
Report
Recipe for tender, flaky biscuits from Kelly Jaggers. Great for preparing ahead and enjoying later! Time-tested recipe.
Share:
Ingredients
- 3 cups all purpose flour
- 8 teaspoons baking powder
- 4 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 12 tablespoon butter or vegetable shortening, (1 1/2 sticks) cut into 1/2 inch pieces and chilled
- 1 cup buttermilk
Add to Shopping List
Instructions
- In a large bowl combine the flour, baking powder, sugar, and salt. Whisk until the mixture is well combined.
- Add the cubed butter or shortening.
- With your fingers, rub the butter into the flour mixture until half the butter has been thoroughly combined and the other half is in small and medium sized pieces – roughly pea to hazelnut sized.
- Add the buttermilk and mix with a spatula until the dry ingredients are just moistened. Add additional buttermilk a tablespoon at a time if the mixture seems too dry.
- Lightly dust a work surface with flour, then turn the biscuit dough out and press it into a rough rectangle with your hands.
- Carefully fold the rectangle in half (it may look rough and crumbly, that is ok), turn the dough 90 degrees and flatten it out again. Repeat this process three more times. The dough should be fairly smooth.
- Roll the dough out until it is roughly ¼-inch thick. Using a biscuit cutter cut as many biscuits from the dough as you can. Be sure to cut straight down, making sure not to twist the cutter, then shake the cutter gently to release the biscuits.
- Place the biscuits on a parchment lined sheet pan about 1-inch apart. Place the sheet pan into the refrigerator for 30 minutes. The remaining scraps can be re-rolled one time. To re-roll the scraps, form the scraps into a rectangle and fold in half one time, then roll and cut as directed above. These biscuits will not be as pretty, but will taste just as nice!Heat the oven to 350°F. Once the biscuits have chilled transfer them directly to the oven and bake for 18-20 minutes, or until the biscuits are golden brown on the bottom and firm. If the tops are a little pale you can place them under the broiler for roughly 2 minutes, but keep a careful watch as they burn easily. Serve hot.
Notes
- Note from Tori: Try a fresh batch of these biscuits to enhance your breakfast menu (and you absolutely must try my method for scrambled eggs - so good!).
Nutrition Information
Show Details
Calories
165kcal
(8%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
1mg
(0%)
Sodium
210mg
(9%)
Potassium
264mg
(8%)
Sugar
1g
(2%)
Vitamin A
20IU
(0%)
Calcium
115mg
(12%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 183-inch biscuits
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 210mg | 9% |
| Potassium | 264mg | 6% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Calcium | 115mg | 12% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
