Ridiculously Easy Buttermilk Biscuits
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5
Ridiculously Easy Buttermilk Biscuits
Description
This recipe for Ridiculously Easy Buttermilk Biscuits uses simple pantry ingredients including buttermilk, butter, all-purpose flour, baking soda, baking powder, sugar, and salt. The buttermilk is chilled briefly before mixing with most of the melted butter, which creates small butter clumps in the liquid to promote flakiness. This mixture is added to the dry ingredients to form a stiff dough.
The biscuits are baked at 450°F, allowing fast oven spring to puff the dough and brown the outsides while maintaining tender, fluffy interiors. The reserved tablespoon of butter is brushed on the biscuits after baking to add gloss and richness to the crust. The biscuits yield 6 to 8 servings.
These biscuits have a mildly sweet flavor from the sugar and a balanced rise from baking soda and powder. Their soft crumb and flaky exterior make them suitable for pairing with jam, butter, gravy, or breakfast dishes. The recipe was adapted from Cooks Illustrated and Serious Eats sources.
Ingredients
- 1 cup buttermilk
- 9 tablespoons butter divided
- 2 cups all-purpose flour more for counter
- 1 tablespoon sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon table salt
Instructions
- Adjust oven rack to middle position and heat oven to 450°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
- Measure 1 cup of buttermilk and place in the freezer for 10 minutes while prepping other ingredients.
- Place butter in a microwave-safe bowl, cover and heat on high for 30 seconds. If not completely melted, return to microwave for 10-second intervals till melted. Set aside while prepping other ingredients.
- Whisk flour, baking powder, baking soda, sugar,and salt in large bowl.
- After buttermilk has been chilled in the freezer for 10 minutes, combine it with 8 tablespoons of the melted butter. (Reserve the last tablespoon for brushing on the baked biscuits.) Stir with a fork until butter forms small clumps or globules. (See picture in the post.)
- Add buttermilk mixture to dry ingredients and stir with a rubber spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough should be stiff and not super wet. If the dough is wet, add more flour 1 tablespoon at a time, stirring to combine, until fairly stiff.
- Generously flour a work surface. Dump biscuit dough from bowl onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds). Flip over on the work surface to coat with flour then pat into a 6-inch square. It should be a 1½-2-inches in height.
- Cut four biscuits with a 2 ½-inch biscuit cutter. Place biscuits on the prepared sheet pan. Knead scraps a few times till they hold together, then pat into a small rectangle and cut two more biscuits. Transfer last two biscuits to the sheet pan, spacing about 1 ½ inches apart. (See Café Tips in the post for an even easier cutting technique).
- Place in oven and bake until tops are golden brown and crisp, 8 to 18 minutes. (start checking them after 8 minutes as ovens vary. You want them to be a nice golden brown, but not too brown - check the pictures above for correct color.)
- Re-melt remaining tablespoon of butter in the microwave, if necessary and brush tops of hot biscuits with melted butter. Serve and enjoy!
Notes
- This recipe yields 6 to 8 biscuits depending on size.
- Chilling the buttermilk helps create clumps for a flaky texture in the dough.
- Brushing melted butter on warm biscuits enhances flavor and crust gloss.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8large biscuits
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 37mg | 12% |
| Sodium | 432mg | 18% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 443IU | 9% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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