Buttermilk biscuits. Chef John's Buttermilk Biscuits Chef John's Buttermilk Biscuits. After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits. This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making.
Add buttermilk; stir just until the dough clings together. Generously brush the tops of biscuits with buttermilk. Transfer biscuits to a wire rack to cool. You can have Buttermilk biscuits using 7 ingredients and 3 steps. Here is how you cook it.
Ingredients of Buttermilk biscuits
- It’s 2 1/2 cups of all-purpose flour, plus more for dusting.
- It’s 2 tablespoons of baking powder.
- You need 1 tablespoon of sugar.
- It’s 1 1/2 teaspoons of salt.
- It’s 1 1/2 sticks (12 tablespoons) of unsalted butter.
- You need of Cut into small pieces and frozen.
- It’s 1 c of buttermilk.
These Classic Southern Buttermilk Biscuits are light, tender, and the perfect match for a slice of ham, melted butter and honey, your favorite jam, or smothered in country gravy! More tips for making perfect homemade biscuits. The butter and buttermilk should be cold and used straight from the fridge. The visible bits of cold butter throughout the dough is what creates the flaky layers and rise.
Buttermilk biscuits instructions
- Preheat oven to 425 degrees F. Pulse the flour in a food processor with the baking powder, sugar and salt..
- Add the butter and pulse until the butter is in pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated..
- Turn out on to a floured surface and pat into a thick 8-by-8 inch square. Cut into sixteen 2-inch square biscuits. Arrange on an ungreased baking sheet, brush with buttermilk and bake until golden, 12 to 15 minutes..
Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's – they are perfect in every single way.