Buttermilk Biscuit Recipe

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Ready for the flakiest, most buttery and tender biscuits? This buttermilk biscuit recipe is a true gem—and all your friends will ask for your secrets.

See those up there? Yes, those are the best buttermilk biscuits ever. And we don’t want to keep them to ourselves. We want to give away all our secrets! You know how when your mom has a great recipe, she only gives you half of the instructions on how to make it — so you never make it quite like she does? Well, Alex and I want to tell you exactly how to make these! They’re perfectly flaky, layered, salty and buttery with just a hint of sweetness. They are also the perfect carrier for hot honey (just saying). 

This buttermilk biscuit recipe is seriously flaky, a little tangy, and perfectly tender: pretty much our definition of exactly what a biscuit should be. In creating these biscuits, we learned a few secrets to creating a great biscuit.

INGREDIENTS

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon powdered sugar
  • 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 3/4 cup cold buttermilk, plus more for brushing

INSTRUCTIONS

  1. Freeze the butter for at least 30 minutes, or overnight. 
  2. When ready to bake, preheat the oven to 450°F.
  3. Mix the dry ingredients. Grate the frozen butter with a large grater and add it to the flour mixture. Mix with your hands until all butter is coated. Place bowl of flour and the buttermilk in the freezer for 10 minutes to chill.
  4. Add the buttermilk to the flour and stir until all the buttermilk has just absorbed. Do not overstir. Turn onto a lightly floured counter and use your hands to form the dough into a rough ball. Gently roll the dough out into a rectangle about 8” x 10” x 1/2” thick. Fold the dough in half like a brick, turn, and gently roll out until it is 1/2” thick again. Repeat the fold and roll three more times, ending with a rectangle 8” x 10” x 1/2” thick. 
  5. Use a 3” biscuit cutter to cut the biscuits, pushing straight down (without turning the cutter) and transferring to a parchment lined baking sheet. Ensure the edges of each biscuit are touching on the baking sheet to improve rise. You should get 6 biscuits out of the first cutting, then re-roll the dough scraps for final 2 biscuits.
  6. Brush tops with buttermilk. Bake 13 to 16 minutes until golden brown. Serve immediately. Store leftovers frozen for up to 3 months or refrigerated for a few days (reheat in a 350 degree oven until warm). 

You can read full article and recipes here : https://www.acouplecooks.com/buttermilk-biscuit-recipe/

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