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Flaky, buttery, and incredibly tender, these classic buttermilk biscuits are a staple of American comfort food. Perfect for breakfast with a dollop of sweet jam or alongside a savory dinner.
Prepare for baking: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Ensure your butter and buttermilk are very cold by keeping them in the refrigerator until the moment you need them.
Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until well combined. This ensures the leavening agents are evenly distributed.
Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Do not overwork.
Add buttermilk: Create a well in the center of the flour mixture and pour in the cold buttermilk all at once. Use a fork to stir just until a shaggy, sticky dough forms. Avoid overmixing, as this will develop gluten and make the biscuits tough.
Create flaky layers: Turn the dough out onto a lightly floured surface. Gently bring it together with your hands and pat it into a 1-inch thick rectangle. Fold the dough into thirds, like folding a business letter. Rotate the dough 90 degrees and repeat the patting and folding process one more time. This lamination step is key to creating flaky layers.
Cut the biscuits: Gently pat the dough out to a 3/4-inch thickness. Using a 2.5-inch round biscuit cutter dipped in flour, press straight down to cut out the biscuits. Do not twist the cutter, as this can seal the edges and prevent a tall rise. Gently gather the scraps, re-pat, and cut more biscuits.
Flaky, buttery, and incredibly tender, these classic buttermilk biscuits are a staple of American comfort food. Perfect for breakfast with a dollop of sweet jam or alongside a savory dinner.
This pacific_northwest recipe takes 30 minutes to prepare and yields 4 servings. At 526.25 calories per serving with 10.31g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or side.
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Arrange and brush: Place the biscuits on the prepared baking sheet. For soft-sided biscuits, arrange them so they are just touching. For crispier sides, place them about 1 inch apart. Brush the tops with half of the melted butter.
Bake to perfection: Bake for 12-15 minutes, or until the biscuits have risen tall and are golden brown on top. Immediately after removing from the oven, brush with the remaining melted butter. Serve warm for the best texture and flavor.
Add 1 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh chives or rosemary to the dry ingredients for a savory twist.
For a sweeter treat, add 1/2 teaspoon of cinnamon to the dough. Before baking, brush the tops with melted butter and sprinkle with a cinnamon-sugar mixture.
Replace up to 1 cup of the all-purpose flour with whole wheat flour for a heartier, nuttier biscuit. You may need to add an extra tablespoon or two of buttermilk.
The refined carbohydrates from the all-purpose flour provide a rapid source of energy, making these biscuits a satisfying part of a breakfast or meal.
The fat content from the butter helps in promoting a feeling of fullness and satiety, keeping you satisfied longer after your meal.
As a classic comfort food, enjoying a warm, homemade biscuit can provide a sense of psychological comfort and well-being.
One serving, which consists of two biscuits, contains approximately 450-500 calories. This can vary based on the exact size of the biscuits and the specific ingredients used.
Buttermilk biscuits are a delicious comfort food but are generally considered an indulgence. They are high in refined carbohydrates, saturated fat, and sodium. They are best enjoyed in moderation as part of a balanced diet.
Yes, but the texture and flavor will be different. Buttermilk's acidity reacts with the baking soda to create a tender crumb and a taller rise. To make a substitute, add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5-10 minutes before using.
This is usually caused by two things: overworking the dough, which develops too much gluten, or the butter not being cold enough. Ensure your butter and buttermilk are ice-cold and handle the dough as little as possible.
It's best to bake biscuits fresh. However, you can prepare the dough, cut the biscuits, and freeze them on a baking sheet. Once frozen solid, transfer them to a freezer bag. You can bake them directly from frozen, adding a few extra minutes to the baking time.
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F (175°C) oven or toaster oven for 5-7 minutes until warmed through.
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