Best 2 Crusty Buttermilk Biscuits Recipes

In the realm of breakfast and brunch, few things can rival the irresistible charm of a warm, flaky biscuit. These golden gems, often associated with Southern cuisine, have captivated taste buds for generations. With their tender crumb and crisp, buttery crust, biscuits are the perfect accompaniment to hearty stews, creamy soups, and even as a standalone treat. This article presents a collection of delectable biscuit recipes that cater to diverse preferences and dietary restrictions. From classic buttermilk biscuits that showcase the magic of fermentation to gluten-free and vegan options that ensure inclusivity, these recipes offer a delightful journey through the world of biscuits. Whether you seek a traditional Southern experience or crave a modern twist, this compilation has something to satisfy every palate. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that celebrates the versatility and allure of biscuits.

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CRUSTY BUTTERMILK BISCUITS

Crusty Buttermilk Biscuits image

Renowned Alabama chef Scott Peacock has a certain way with biscuits, so it was a no-brainer for us to turn to him for another version of his classic recipe. But this is no imitator-here we have an all-butter version that comes in smaller portions-just perfect for a big gathering. Lastly, A blend of two different flours, whole wheat and cake, create an ultra-crisp crust and a melt-in-your-mouth crumb that is ideal for jams and gravies.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 45m

Yield Makes about 35 biscuits

Number Of Ingredients 6

Ingredients

3 cups wheat flour
2 cups cake flour, such as Anson Mills White Lammas, plus more for dusting
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon kosher salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
2 cups best-quality buttermilk

Steps:

Preheat oven to 500°F. In a large bowl, whisk together both flours, baking powder, and salt until thoroughly combined. Using your fingers, quickly work in butter, rubbing between your fingers to flatten as you go. (Roughly half of butter should have the consistency of very coarse meal; the rest should be in largish flattened pieces.) Make a well in mixture; pour in buttermilk. Stir quickly just until dough is well moistened and just beginning to form a mass. (It will be very wet and sticky.)
Turn out dough onto a generously floured board or biscuit marble; sprinkle just enough flour over it to make it easy to handle. Knead quickly, without applying too much pressure as you fold. (The goal is to develop structure quickly without deflating.) Once it forms a cohesive dough, move to side of board; scrape up kneading flour.
Sprinkle a fresh, light dusting of flour on board. (Do not flour top of biscuit dough.) Flouring only hands and rolling pin as needed, roll out dough approximately 1/2 inch thick. With a floured fork, pierce all the way through at 1/2-inch intervals. Using a 1 3/4-inch round cutter, stamp out biscuits (without rotating cutter); place them on parchment-lined baking sheets, almost touching. Gather and reroll scraps; punch out and place more rounds. Bake until biscuits are puffed slightly and brown, 12 to 15 minutes. Serve warm.

CRUSTY BUTTERMILK BISCUITS

Crusty Buttermilk Biscuits image

Provided by Scott Peacock

Categories Bread Milk/Cream Side Bake Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 15 biscuits

Number Of Ingredients 6

Ingredients

5 cups sifted White Lily flour or unbleached all-purpose flour (sift before measuring)
1 tablespoon plus 1 teaspoon baking powder (preferably homemade; see recipe )
1 tablespoon kosher salt
1/2 cup cold lard
1 1/2 cups well-shaken cold buttermilk
3 tablespoons unsalted butter, melted

Steps:

Preheat oven to 500°F with rack in middle.
Sift together flour, baking powder, and salt into a large bowl. Add lard, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2-inch lumps.
Make a well in flour mixture, then add buttermilk, stirring just until a dough forms (it will be soft and sticky). Turn dough out onto a floured surface and knead 8 to 10 times. Roll out dough with a floured rolling pin into a 12-inch round (1/2 inch thick) and, using a fork dipped in flour, prick all the way through about every 1/2 inch.
Cut out as many rounds as possible with a 2 1/2- to 3-inch round cookie/biscuit cutter dipped in flour (do not twist cutter).
Bake, almost touching, on an ungreased heavy baking sheet, rotating sheet after about 6 minutes if browning unevenly, until crusty and golden-brown, 12 to 15 minutes. Brush tops with melted butter and serve warm or at room temperature.

Tips:

Use buttermilk that is at room temperature. This will help the biscuits rise properly.
Be sure to cut the butter into small pieces. This will help it distribute evenly throughout the dough.
Don't overwork the dough. Overworking the dough will make the biscuits tough.
Roll out the dough to a thickness of about 1/2 inch. If the dough is too thick, the biscuits will be dense.
Cut the biscuits out with a sharp biscuit cutter. This will help prevent the biscuits from sticking together.
Place the biscuits on a greased baking sheet. This will help prevent them from sticking to the pan.
Bake the biscuits in a preheated oven at 450 degrees Fahrenheit for 10-12 minutes. The biscuits should be golden brown on top.
Serve the biscuits warm with butter, honey, or jam.

Conclusion:

Buttermilk biscuits are a classic Southern dish that is loved by people of all ages. They are easy to make and can be served with a variety of different meals. Whether you are looking for a quick and easy breakfast or a side dish for your next dinner party, buttermilk biscuits are a great option. So next time you are in the mood for something delicious and comforting, give this recipe a try.