Buttermilk Biscuits
Noreen shares her homemade biscuit recipe and tips for making them light and fluffy. I make mine square because it's easier for me.
Noreen shares her homemade biscuit recipe and tips for making them light and fluffy. I make mine square because it's easier for me.
- Carbohydrate 101.670642598653 g
- Cholesterol 96.4900000041422 mg
- Fat 36.8485935737054 g
- Fiber 3.36188031094353 g
- Protein 17.2527559289004 g
- Saturated Fat 22.7466687187135 g
- Serving Size 1 1 Dozen (296g)
- Sodium 1821.5561714074 mg
- Sugar 98.3087622877098 g
- Trans Fat 2.87779321551404 g
- Calories 809 calories
Step-by-step
- Preheat oven to 350
- In a large bowl whisk dry ingredients together well. Add the butter and toss it around in the flour to coat each cube, Next cut the butter into flour mixture with pastry blender. Cut butter intwisting down movements till it looks like cornmeal. Do not over mix.
- Stir milk into flour & butter mixture folding it together lightly. Then scrape onto a floured board and shape into a square
- that will be same size as square baking dish. Cut into 9 square pieces then put into greased baking pan.
- Bake in preheated 350 degrees 15-20 minutes/when you can smell them check them. Coat tops when done yet still hot with pastry brush melted butter.
Unlike yeast breads that rely on microbial fermentation for rise, chemical leavened quick breads depend entirely on precise physical manipulation of cold fats and reactive acids. Whisking all dry components thoroughly before introducing dairy distributes the sodium bicarbonate and sodium aluminum phosphate uniformly throughout the protein matrix, preventing bitter pockets of unreacted base. Keeping the butter chilled until the moment it meets the pastry blender ensures that moisture inside the dairy fat vaporizes during baking, creating pockets of steam that lift the dough into distinct layers. Cutting the fat into the flour until the texture resembles coarse cornmeal establishes the ideal surface area ratio between solid fat and flour granules. Folding the cold buttermilk into the dry components just until hydrated preserves the tenderness of the crumb by minimizing gluten development. Shaping the dough into a square rather than rolling and cutting circular rounds eliminates scraps that require re-working, which toughens the final texture due to excess flour absorption. Brushing the hot surfaces with melted dairy immediately upon removal from the oven softens the exterior crust while trapping residual moisture inside. These breads pair wonderfully with savory braised meats and rich gravies, as their acidic tang cuts through heavy fats and balances intense umami profiles. For storage, unbaked square portions freeze solid on sheet pans within two hours and transfer easily into airtight containers for up to one month without loss of structural integrity.
