Buttermilk Biscuits. The best buttermilk biscuits I've made since I began my quest for the perfect biscuit. Generously brush the tops of biscuits with buttermilk. Transfer biscuits to a wire rack to cool. Buttermilk Biscuits

You can cook Buttermilk Biscuits using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Buttermilk Biscuits
  1. You need 6 tablespoons of unsalted butter, chopped.
  2. You need 2 cups of unbleached all purpose flour.
  3. You need 1 tablespoon of granulated sugar.
  4. Prepare 1/4 teaspoon of baking soda.
  5. It’s 1 tablespoon of baking powder.
  6. It’s 1 teaspoon of sea salt.
  7. It’s 1 cup of cultered buttermilk.
  8. Prepare of Plus additional unsalted butter.

Press together the remaining scraps of dough and cut out more biscuits. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.

Buttermilk Biscuits instructions

  1. Refrigerate your flour, you want it cold. (I keep some in the refrigerator in a jar.) The key to good biscuits is keeping your ingredients cold..

  2. In a food processor mix all your ingredients EXCEPT the buttermilk..

  3. In a large bowl, dump the ingredients from the food processor. Make a well, add the buttermilk. With your hand do, the mixing. Yes, it's messy! It's worth the mess! Knead to slightly tacky..

  4. Turn out onto lightly floured surface. PAT out to about 1 inch thick. Get busy with your biscuit cutter. I place mine on a parchment lined baking sheet. I space them 1/4 inch apart..

  5. Bake 450°F for 12 minutes. Always preheat that oven! While your biscuits are baking melt some unsalted butter, set it aside. After the 12 minutes, remove the biscuits from the oven. They should be lightly browned. Brush the biscuits with the melted unsalted butter. Return them to the oven and bake 1 to 2 minutes more..

  6. Best if eaten that day. Store in airtight container at room temperature..

Folding creates multiple layers of dough and fat, giving rise to a tender, puffy biscuit. These buttermilk biscuits are flaky on the outside and light and fluffy on the inside- which equals perfection in my book. My grandma's flaky buttermilk biscuits makes the perfect side to any meal. This recipe makes literally theeeeee perfect buttermilk biscuits every single time. These little gems are flaky, buttery, and fluffy all at the.