FLUFFY BUTTERMILK BISCUITS
Ever in search of biscuits that actually rise, I tried this recipe and they DID, indeed, rise! HINT: Do not twist the biscuit cutter, just punch through the dough. Twisting "seals" the edges and the biscuit doesn't rise as well. The secret to this recipe, according to the author, is the type of flour. The lower the protein content, the higher the biscuit will rise. "Southern" flours such as White Lily, are recommended. Since Southern flours aren't always available, she came up with this preparation.
Provided by HisPixie
Categories Breads
Time 20m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees.
- Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an ungreased baking sheet handy.
- Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball.
- Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, 3/4 - 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.
- Bake biscuits: place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.
Nutrition Facts : Calories 120.4, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.8, Sodium 245, Carbohydrate 18, Fiber 0.5, Sugar 0.8, Protein 2.5
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Hasnain Adil
[email protected]These biscuits are the best I've ever had. I highly recommend this recipe.
Fd Gh
[email protected]I've tried this recipe several times and it always turns out perfectly. It's my go-to biscuit recipe.
Milan Ghimire
[email protected]These biscuits are so easy to make and they're always a crowd-pleaser.
Abdulrehman Ijaz
[email protected]I made these biscuits for a potluck and they were a huge hit. Everyone loved them!
Ahmed fraz
[email protected]I love these biscuits! They're the perfect addition to any breakfast or brunch.
Jonathan Medina
[email protected]These biscuits were a little too dense for my taste. I think I may have used too much flour.
Lirije Zeqiri
[email protected]I've never made biscuits before, but these turned out great! I'm so glad I tried this recipe.
Thokozani Khumalo
[email protected]I'm not a big fan of buttermilk, but these biscuits were still really good. The texture was perfect.
Nohealani Mawae
[email protected]These biscuits were easy to make and they turned out perfectly. I will definitely be making them again.
Aldo
[email protected]I substituted almond milk for the buttermilk and the biscuits still turned out great!
O Memon
[email protected]I followed the recipe exactly and my biscuits turned out perfect. They were so fluffy and delicious.
Sumitrauniyar8
[email protected]These biscuits were a bit dry for my taste. I think I may have overcooked them.
Abidkhan Ali
[email protected]These biscuits are amazing! I made them for breakfast this morning and they were a huge hit.
Njabulo Mnisi
[email protected]I've tried many buttermilk biscuit recipes, and this one is by far the best. The biscuits are so tender and flavorful.
Feroz Khan Sayy 10
[email protected]These biscuits were absolutely delicious! They were so fluffy and light, and the buttermilk flavor was perfect. I will definitely be making these again.