Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, buttermilk biscuits. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
These Easy Buttermilk Biscuits are incredibly soft, tall, flaky, and buttery. Serve these with some jam, gravy, or your topping of choice for an easy and delicious breakfast! These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers!
Buttermilk biscuits is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Buttermilk biscuits is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have buttermilk biscuits using 6 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Buttermilk biscuits:
- Get 2 cup of all-purpose flour, plus more for dusting the board.
- Make ready 1/4 tsp baking soda
- Prepare 1 tbsp baking powder ( use one without aluminum it said but I did just regular)
- Get 1 tsp kosher salt OR 1 teaspoon of salt
- Take 6 tbsp unsalted butter, very cold( I used salted and tasted great)
- Make ready 1 cup Buttermilk (approx)
Warm and fluffy Buttermilk Biscuits are often the crown jewels of a great holiday feast. But you don't need an advanced degree in southern cooking to be able to make great buttermilk biscuits. Classic buttermilk biscuits are a staple in my household. Quick, easy, and light as a feather, they can be served for breakfast, lunch, tea, dinner Classic buttermilk biscuits are a staple in my household.
Instructions to make Buttermilk biscuits:
- Preheat your oven to 450
- Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If your using a food processor, just pulse a few times until this consistency is achieved
- Add the buttermilk and mix JUST until combined
- If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board.
- Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick
- Use a round cutter to cut into rounds
- You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones.
- Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together.
- Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!!
- The dough needs to be handled as little as possible or you will have tough biscuits.
- Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing.
- You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit
- Found this on http://southern.food.com/recipe/southern-buttermilk-biscuits-26110.
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So that is going to wrap it up for this exceptional food buttermilk biscuits recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
