Buttery Buttermilk Biscuits
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup unbleached all-purpose flour
- 1 cup cake flour
- 2 teaspoons baking powder (preferably an aluminum-free brand like rumford)
- 1 teaspoon granulated sugar
- 4 ounces unsalted butter (1 stick), very cold, cut into 1/4-inch cubes
- 2 tablespoons unsalted butter (up to 4 tablespoons), melted (for brushing tops of biscuits)
- 3/4 cup buttermilk cold
- 2 tablespoons buttermilk (additional if needed, up to 3 tablespoons), cold
- Carbohydrate 443.031300047501 g
- Cholesterol 313.440898669891 mg
- Fat 121.222555370059 g
- Fiber 9.02897413378854 g
- Protein 49.8907772671639 g
- Saturated Fat 74.6542045201295 g
- Serving Size 1 1 Dozen (1140g)
- Sodium 45358.9295196195 mg
- Sugar 434.002325913713 g
- Trans Fat 9.56146030620454 g
- Calories 3010 calories
As I was scrolling through my Instagram feed the other day, I came across a photo of the most beautiful, golden brown buttermilk biscuits. They looked so fluffy and delicious, I knew I had to try making them myself.
I'm so glad I did, because these biscuits are absolutely amazing! They're so light and fluffy, with a perfect crumb texture. And the flavor is out of this world. I love the slightly tangy flavor of the buttermilk, and the butter gives them a rich, decadent taste.
These biscuits are perfect for breakfast, lunch, or dinner. They're great on their own, or you can serve them with your favorite gravy, soup, or stew. I also love to use them to make sandwiches. They're the perfect bread for a classic ham and cheese sandwich, or you can get creative and try something different, like a fried chicken biscuit sandwich.
If you're looking for a delicious and easy biscuit recipe, look no further. These buttermilk biscuits are sure to become a family favorite.
Step-by-step
- Adjust rack to center position and heat oven to 450 degrees F.
- Sift both flours, baking powder, baking soda, sugar and salt together into a mixing bowl or workbowl of food processor fitted with steel blade.
- Using your fingertips, pastry blender, or steel blade of food processor, rub, cut, or process butter into dry ingredients until mixture resembles coarse crumbs with some slightly larger lumps of butter. (If using your fingers to rub in the butter, don't let your fingertips touch or the friction will melt the butter.)
- Make a well in the center and pour in 3/4 cup cold buttermilk. Mix with a spatula or fork until mixture forms a soft, slightly sticky ball (adding additional buttermilk as necessary for dough clumps to form ball). Do not overmix.
- If using a food processor, add buttermilk and pulse process until dough gathers into moist clumps. Remove and form into a ball.
- Divide dough into 12 equal portions. Working quickly with lightly floured hands, gently bat a portion of dough back and forth between hands until a rough ball begins to form. Cup palms and lightly pat dough ball to flatten slightly, and form into a rough round. Repeat with remaining dough and place formed dough rounds about 1-inch apart on an ungreased or parchment-lined baking sheet.
- Carefully brush dough tops with 2 tablespoons melted butter. (At this point, biscuits can be loosely covered with plastic wrap and refrigerated for up to 2 hours.)
- Bake on the center rack of a preheated 450 degree F oven until biscuits are light golden, about 10 to 12 minutes. If desired, brush the hot biscuits with additional melted butter. Serve immediately.
