Flaky Buttermilk Biscuit Recipe: Easy and Delicious!

buttermilk biscuitsPhoto byFood Fusion Frenzy

Buttermilk biscuits are a beloved classic, known for their flaky layers, buttery flavor, and tender crumb.

>>>Get the Recipe in Details: Buttermilk Biscuits Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, very cold and cut into small cubes
• 3/4 cup cold buttermilk
• 1 tablespoon honey (optional, for a touch of sweetness)

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Add Buttermilk: Make a well in the center of the flour mixture and pour in the cold buttermilk (and honey, if using). Stir gently until the dough just comes together. Be careful not to overmix.
5. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1/2 inch thick. Fold the dough over itself a few times to create layers, then pat it out again to about 1 inch thick.
6. Cut the Biscuits: Use a biscuit cutter or a round glass to cut out biscuits. Place them on the prepared baking sheet, close together for soft sides, or spaced apart for crispier edges.
7. Bake: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
8. Serve: Serve warm with butter, honey, or your favorite jam.

Conclusion:

These buttermilk biscuits are a delightful addition to any meal. Their flaky layers and rich, buttery flavor make them irresistible. Enjoy them fresh out of the oven with a pat of butter or a drizzle of honey.

FAQs

Q: Can I use a different type of flour? A: Yes, you can use whole wheat flour or a gluten-free flour blend. Keep in mind that the texture and flavor may vary slightly.

Q: How do I store leftover biscuits? A: Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.

Q: Can I make the dough ahead of time? A: Yes, you can prepare the dough and cut out the biscuits. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Q: What if I don’t have buttermilk? A: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.

Q: Can I add other ingredients to the dough? A: Absolutely! You can add shredded cheese, chopped herbs, or even cooked bacon bits to the dough for extra flavor.

Q: How can I ensure my biscuits are flaky? A: The key to flaky biscuits is to keep the butter and buttermilk very cold and to handle the dough as little as possible. Folding the dough over itself a few times before cutting also helps create layers.

I hope you enjoy making and eating these delicious buttermilk biscuits! If you have any other questions or tips, feel free to leave a comment below. Happy baking!