Buttermilk Biscuits. The best buttermilk biscuits I've made since I began my quest for the perfect biscuit. I love the folding technique that left the biscuits with the perfect consistency not to mention flaky. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda.
You can cook Buttermilk Biscuits using 4 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Buttermilk Biscuits
- Prepare 2.5 cups of Self-Rising flour.
- Prepare 1.25 cups of cold buttermilk.
- You need 1/2 cup (1 stick) of salted butter, frozen.
- You need 2 tbsp of butter, melted.
This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making. The instructions below are precise for a reason and should be followed as written. Press together the remaining scraps of dough and cut out more biscuits. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Buttermilk Biscuits step by step
Grate frozen butter using food processor or box grater.
Stir butter bits into flour and chill in fridge.
Preheat oven to 450 and line a baking sheet with parchment paper.
Make hole in center of flour mixture and add buttermilk.
Stir until just combined, about 15 stirs..
Roll dough into long rectangle on floured surface.
Fold short ends together and roll out into another long rectangle. Repeat 3 more times..
Roll dough out one to 1/2 inch thick. Cut into 10 biscuits, reshaping scraps as needed..
Bake 12 minutes. Brush tops with melted butter..
Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Use full-fat buttermilk, and give the container a good shake before measuring. If the sides of your biscuits are touching, they will rise higher. In a large bowl, cut butter into flour until mixture resembles coarse crumbs.
