Learn the Secret to the Perfect Buttermilk Biscuits
Learn the Secret to the Perfect Buttermilk Biscuits. Being from the south, it’s not breakfast without biscuits. Buttery, flaky goodness that’s perfect any time of day. Once you’ve perfected the basic recipe the variations are endless.
The Perfect Buttermilk Biscuit Recipe
Fluffy, flaky buttery goodness. Biscuits are a southern staple and once you perfect the basic recipe you can add any variety of herbs or herbs and cheese.
The secret to perfect biscuits is to keep butter and buttermilk really cold and not to overwork your biscuit dough. Biscuits are easy to make so don't overthink it they're just biscuits and will taste amazing no matter how they look.
- 2 cups all-purpose flour spooned & leveled
- 1 T baking powder
- 1/4 t baking soda
- 2 t sugar
- 1 t salt
- 6 T unsalted butter very cold and sliced
- 3/4 cup cold buttermilk
- 1 T salted sweet butter melted
Preheat oven to 450°F.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the in the really cold sliced butter and cut into the dry ingredients using a pastry cutter, food processor or use a fork like my Granny did. You'll end up with little balls of butter (about the size of a pea - no smaller).
Pour the cold buttermilk into the mixture and gently work it together until the dough starts to form. Then finish combining with clean floured hands.
Keep your hands well floured when working with the dough,
Gently form dough into a ball with your hands.
Place the dough on a cold lightly floured surface (my Granny used an ancient marble slab brought over from Italy) and gently press evenly to about a 1/2 inch thickness. Then fold over once, then once more. Repeat this process.
Finally, using a floured rolling pin or glass and roll one final time to about 1/2 thick layer of dough. Cut the biscuits using a floured cookie or biscuit cutter or a glass. Cut the biscuits close together, to minimize the number of times you need to rework the dough.
Gather the scraps of dough and roll it to about 1/2 inch thick layer of dough. You should be able to get a dozen biscuits from this recipe.
Line a large baking sheet with parchment paper.
Arrange the biscuits on the baking sheet close to touching but not touching each other.
Bake at 450°F for about 12 minutes. Brush the top of each biscuit with a melted butter. and cook another 3 - 5 minutes or until golden brown.
Remove from the oven and serve hot.
Once you've perfected your recipe try one of these variations:
Sage and cheddar
Cinnamon and honey
Lavender and sea salt
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