ULTIMATE FLAKY BUTTERMILK BISCUITS RECIPE - (3.7/5)
Provided by DreiFromBK
Number Of Ingredients 7
Steps:
- We prefer King Arthur all-purpose flour for this recipe, but other brands will work. Use sticks of butter. In hot or humid environments, chill the flour mixture, grater, and work bowls before use. The dough will start out very crumbly and dry in pockets but will be smooth by the end of the folding process; do not be tempted to add extra buttermilk. Flour the counter and the top of the dough as needed to prevent sticking, but be careful not to incorporate large pockets of flour into the dough when folding. 1. Line rimmed baking sheet with parchment paper and set aside. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Coat sticks of butter in flour mixture, then grate 7 tablespoons from each stick on large holes of box grater directly into flour mixture. Toss gently to combine. Set aside remaining 2 tablespoons butter. 2. Add buttermilk to flour mixture and fold with spatula until just combined (dough will look dry). Transfer dough to liberally floured counter. Dust surface of dough with flour; using your floured hands, press dough into rough 7-inch square. 3. Roll dough into 12 by 9-inch rectangle with short side parallel to edge of counter. Starting at bottom of dough, fold into thirds like business letter, using bench scraper or metal spatula to release dough from counter. Press top of dough firmly to seal folds. Turn dough 90 degrees clockwise. Repeat rolling into 12 by 9-inch rectangle, folding into thirds, and turning clockwise 4 more times, for total of 5 sets of folds. After last set of folds, roll dough into 8 1/2-inch square about 1 inch thick. Transfer dough to prepared sheet, cover with plastic wrap, and refrigerate for 30 minutes. Adjust oven rack to upper-middle position and heat oven to 400 degrees. 4. Transfer dough to lightly floured cutting board. Using sharp, floured chef's knife, trim 1/4 inch of dough from each side of square and discard. Cut remaining dough into 9 squares, flouring knife after each cut. Arrange biscuits at least 1 inch apart on sheet. Melt reserved butter; brush tops of biscuits with melted butter. 5. Bake until tops are golden brown, 22 to 25 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 15 minutes before serving.
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Bamsi Bhai
[email protected]As a professional baker, I'm always on the lookout for new and exciting recipes. This buttermilk biscuit recipe is a winner! The biscuits are light and fluffy, with a perfect golden crust. I highly recommend this recipe to anyone who loves good bakin
Mahi Hossain
[email protected]I love to get creative with my baking. I've used this recipe as a base for all sorts of different variations. I've added cheese, herbs, spices, and even fruit. The possibilities are endless!
Essence Fulton
[email protected]I love that this recipe is so quick and easy to make. I can have a batch of these biscuits ready in less than 30 minutes. They're perfect for a busy weeknight meal or a last-minute brunch.
Duncan Nabigon
[email protected]These biscuits are a great value for the price. The ingredients are simple and affordable, and you get a lot of biscuits for your money. I love that I can make a batch of these biscuits and freeze them for later. They're always a welcome addition to
shakir wazir official
[email protected]I'm from a country where biscuits aren't typically eaten, but I was curious to try this recipe. I was pleasantly surprised! The biscuits were so easy to make and they turned out perfectly. I served them with jam and cream and they were a hit with my
Ali Ryk
[email protected]I made a few modifications to make these biscuits vegan and they were delicious! I used plant-based butter and milk, and I added a flax egg to help bind the ingredients. The biscuits were light and fluffy, with a perfect golden crust.
Rashmika Dhananjaya
[email protected]I'm gluten-free and I was so happy to find this recipe. The biscuits were just as good as the traditional kind, if not better. I love the texture and flavor. I've already made them several times and I'm sure I'll be making them for years to come.
Febie Hermoso
[email protected]I'm a big fan of sourdough bread, so I was intrigued by the idea of using buttermilk biscuits as a base for a sourdough biscuit. The results were amazing! The biscuits had a slightly sour flavor that complemented the buttermilk perfectly. I'll defini
SM Tahmid
[email protected]I've tried many biscuit recipes over the years and this one is definitely a keeper. The biscuits are light and fluffy, with a perfect golden crust. I love the addition of buttermilk, which gives them a slight tang. Two thumbs up!
Keanan Savage
[email protected]These biscuits are worthy of a Michelin star. They're the perfect accompaniment to any meal, from a simple breakfast to a fancy dinner party. I highly recommend them to anyone who loves good food.
BIG ISIAKA
[email protected]I love experimenting with different flavors in my baking. I've added cheese, herbs, and even bacon to these biscuits. They're always a hit with my friends and family.
abebech kebede
[email protected]I made a few tweaks to make these biscuits a bit healthier. I used whole wheat flour and butter instead of shortening. They were still just as delicious and flaky, but with a little less guilt.
Anjola Olamilekan
[email protected]These biscuits are a lifesaver for busy weeknights. I can whip up a batch in no time and they're always a crowd-pleaser. My kids love them with gravy and I like them with jam.
Sadaf Subtain
[email protected]I'm a beginner baker and these biscuits were so easy to make. I was worried about getting the layers right, but the instructions were clear and I had no problems. They turned out beautiful and delicious!
GODWIN OKIRI
[email protected]As a born and bred Southerner, I can say that these biscuits are the real deal. They have that perfect balance of flakiness and tenderness. I love to serve them with butter and honey.
M Hamza Rehman
[email protected]These biscuits were a hit at my brunch party! They were so light and fluffy, with a perfect golden crust. I followed the recipe exactly and they turned out perfectly. Highly recommend!