Buttermilk Biscuits are such a classic that will likely never fade. No matter how advanced food becomes; could buttermilk biscuits be replaced with something greater? They are a simple, home cooked friendly side that anybody can make. They require minimal ingredients and minimal effort. If you are ever looking for a quick side that will satisfy everybody at the dinner table, biscuits are a great place to turn.
I have tried several recipes for biscuits and I’m quite certain these are my new favorite. Their preparation method may seem strange and different from what you are used to. The reason behind it is that I was recently reading Saveur magazine and they mentioned grating the butter for the biscuits. Who knows why, I haven’t thought of that before but it was a genius tip. I used the idea when creating this recipe but I also decided to take the chilling a few steps further. I thought if I’m going to add in well chilled butter I may as well chill the rest of the ingredients well, including the dry ingredients like flour. Chilling the ingredients helps the dough to not become overworked, and what is one of the main keys to really good, fluffy biscuits? Don’t overwork the dough, the batter shouldn’t be near smooth (in my opinion anyway), just mix until it everything comes together. I also wouldn’t recommend using a rolling pin. Pat the dough out with the palms of your hands and treat it gently.
These buttery, buttermilk biscuits are fluffy on the inside and deliciously crisp on the outside. You can slather them with honey and butter or homemade jam, but their flavor is so divine they really don’t need anything. Enjoy!
Yield: 12 small biscuits
- 3 cups (440g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 Tbsp granulated sugar
- 1 tsp salt
- 10 Tbsp butter , divided (I used salted)
- 1 1/2 cups buttermilk
- 2 Tbsp milk
In a mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt for 30 seconds. Cover with plastic wrap and chill in freezer for 1 hour, place 1 stick of butter (8 Tbsp) in freezer to chill 1 hour as well. After 30 minutes of freezing, pour buttermilk into an airtight container and freeze 30 minutes (so they should all complete freezing at the same time).
Preheat oven to 425 degrees. Melt remaining 2 Tbsp butter in a microwave safe bowl, set aside. Remove butter from freezer and grate butter using the smaller holes of a box grater, then remove flour from freezer and toss grated butter into flour using a wooden spoon, until butter is evenly distributed. Remove buttermilk from freezer, stir and pour over flour mixture. Mix using a wooden spoon and one hand until mixture begins to come together adding 2 Tbsp milk (chilled from fridge) as needed toward end of mixing to help mixture come together.
Pat mixture over a floured surface to about 1-inch thick. Cut into circles using a biscuit cutter and transfer to a Silpat lined baking sheet. Spread tops generously with melted butter and bake in preheated oven 18 - 22 minutes until tops are nicely golden. Serve warm.
Recipe Source: Cooking Classy