Best 3 Buttermilk Puffs Recipes

Indulge in the delightful experience of Buttermilk Puffs, a culinary treat that combines the rich flavor of buttermilk with the airy texture of choux pastry. These bite-sized morsels are a perfect blend of sweet and savory, making them an ideal accompaniment to any meal or occasion.

Our collection of Buttermilk Puff recipes offers a variety of options to cater to different tastes and preferences. From classic Buttermilk Puffs to savory variations filled with cheese, herbs, and vegetables, each recipe promises a unique taste sensation.

For those seeking a traditional buttermilk puff experience, our Classic Buttermilk Puff recipe delivers a perfect balance of flavors. With a crispy exterior and a soft, fluffy interior, these puffs are sure to become a family favorite.

If you're looking for a savory twist, try our Buttermilk Puffs with Cheese and Herbs. The combination of sharp cheddar cheese, fragrant herbs, and buttermilk creates a delightful savory treat that's perfect for parties or as a quick snack.

For a vegetarian option, our Buttermilk Puffs with Spinach and Feta offer a burst of flavor and nutrition. The combination of spinach, feta cheese, and buttermilk creates a filling that's both satisfying and healthy.

Buttermilk puffs are a versatile pastry that can be enjoyed in many different ways. Whether you prefer them plain, filled with sweet or savory ingredients, or even used as a base for canapés, these delightful treats are sure to impress.

So, gather your ingredients, preheat your oven, and embark on a culinary journey with our collection of Buttermilk Puff recipes. From classic to savory, there's a buttermilk puff recipe for every taste and occasion.

Let's cook with our recipes!

OUR FAVORITE BUTTERMILK BISCUIT

Our Favorite Buttermilk Biscuit image

However you make them, you'll be rewarded with layer upon buttery layer of biscuit perfection.

Provided by Southern Living Editors

Time 50m

Yield Makes 12 to 14 biscuits

Number Of Ingredients 5

Ingredients

½ cup unsalted butter (1 stick), frozen
2 ½ cups self-rising flour
1 cup chilled buttermilk
Parchment paper
2 tablespoons butter, melted

Steps:

Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
Roll dough to ½-inch thickness. Cut with a 2 ½-inch floured round cutter, reshaping scraps and flouring as needed.
Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.

CHEF JOHN'S BUTTERMILK BISCUITS

Chef John's Buttermilk Biscuits image

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.

Provided by Chef John

Categories Bread Quick Bread Recipes Biscuits

Time 35m

Yield 12

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with a silicone baking mat or parchment paper.
Whisk flour, baking powder, salt, and baking soda together in a large bowl.
Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
Turn dough onto a floured work surface, pat together into a rectangle.
Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
Roll dough on a floured surface to about 1/2 inch thick.
Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
Brush the tops of biscuits with 2 tablespoons buttermilk.
Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g

BUTTERMILK PUFFS

Buttermilk Puffs image

Make and share this Buttermilk Puffs recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Dessert

Time 20m

Yield 30 puffs

Number Of Ingredients 8

Ingredients

2 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon nutmeg
1/4 cup oil (not olive oil)
3/4 cup buttermilk
1 egg

Steps:

In a deep-fat fryer, or a skillet, heat oil to 375 degrees.
Sift the flour, sugar, baking powder, baking soda, salt and nutmeg in a bowl.
Add oil, buttermilk and egg; beat until smooth.
Drop batter by teaspoonfuls (too large puffs will not cook through) into hot fat.
Fry only 4-5 puffs at a time until golden brown on all sides.
Drain on paper towels.
Glaze the warm puffs, or roll in cinnamon/sugar mixture.

Tips:

Mise en Place: Before you start cooking, make sure you have all the necessary ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything important.
Use Fresh Ingredients: The quality of your ingredients will greatly impact the taste of your buttermilk puffs. Whenever possible, use fresh, high-quality ingredients.
Don't Overmix the Dough: Overmixing the dough will make the puffs tough and dense. Mix the dough just until it is combined, and then stop.
Let the Dough Rest: After mixing the dough, let it rest for at least 30 minutes. This will allow the gluten to relax and make the dough easier to roll out.
Roll the Dough Thin: The thinner you roll the dough, the flakier your buttermilk puffs will be. Roll the dough out to a thickness of about 1/8 inch.
Use a Sharp Knife: When cutting the dough into circles, use a sharp knife to ensure clean, even cuts.
Fry the Buttermilk Puffs in Hot Oil: The oil should be hot enough to sizzle when you drop the dough in. This will help the puffs cook evenly and prevent them from becoming greasy.
Don't Crowd the Pan: Don't overcrowd the pan when frying the buttermilk puffs. This will prevent them from cooking evenly.
Drain the Buttermilk Puffs on Paper Towels: After frying the buttermilk puffs, drain them on paper towels to remove any excess oil.

Conclusion:

Buttermilk puffs are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover buttermilk. With a little planning and effort, you can easily make buttermilk puffs at home. So next time you're looking for a tasty and satisfying snack, give this recipe a try!