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Buttermilk Biscuits

15 mins

2 dozen biscuits

Recipe you are creating:

Buttermilk Biscuits

Nothing is better than a homemade biscuit! We prefer buttermilk to cream in our biscuits. Buttermilk biscuits have a taller rise, a robust flavor and flaky layers.

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A good biscuit goes well with any meal. Serve them with soft butter and honey for breakfast. Bake on top of chicken pie and serve for brunch. Perfect for a fried chicken, biscuits and gravy dinner!

Recipe Ingredients:

  • 3 cups flour plus some for dusting

  • 2 ½ tablespoons sugar

  • 1 ½ tablespoons baking powder

  • 1 teaspoon salt

  • 8 tablespoons (1 stick) cold unsalted butter, diced

  • ⅔ cup buttermilk

  • ½ cup whole or low fat milk


Egg wash: ½ whisked egg. 

You can also use an egg wash of 1 egg and 2 tbsp of heavy cream.

Recipe Directions:

  1. Preheat over to 425.

  2. Blend or sift together the flour, sugar, baking powder and salt. Cut the butter into the flour until it forms pea-sized pieces Add the buttermilk and the milk. Mix just to combine the ingredients.

  3. Roll the dough out to a 1 inch thickness on a lightly floured work surface, fold in half, turn and repeat 3 or 4 times for a final thickness of 1 inch. Cut the dough into rounds using a 3 inch cutter, retooling and cutting the scraps until you have 12 rounds.

  4. Place the biscuits on an ungreased baking sheet. Brush the tops with a little milk to make the tops shiny, if desired. Bake until golden brown. 10-15 minutes. Let cool on wire rack.​

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted



Tags:

Buttermilk Biscuits, Savory, Appetizer, Appetizer Recipes, Biscuits, Learn to bake bread, Baking, Bread Baking

Categories:

Brunch, Bread, Breakfast, Pastry, Quick Bread

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