If you've ever craved the perfect flaky biscuit that melts in your mouth, your search ends here! Our "Perfectly Flaky Buttermilk Biscuits" recipe is a game-changer that promises to elevate your breakfast or brunch experience to new heights. With just a handful of simple ingredients and a few expert techniques, you can whip up a batch of these golden, buttery delights in just 25 minutes. Imagine pulling a tray of freshly baked biscuits from the oven, their irresistible aroma filling your kitchen, and the satisfaction of serving them warm with butter, honey, or jam. Get ready to impress your family and friends with these irresistible biscuits that are sure to become a staple in your home!
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Butter, cold
- Buttermilk
Instructions
- Gather all ingredients and ensure they are fresh and at the right temperature. Cold butter is crucial for achieving flaky biscuits.
- In a large mixing bowl, whisk together 2½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt until well combined.
- Remove cold butter from refrigerator and cut into small ½-inch cubes. Work quickly to keep butter chilled.
- Using a pastry cutter or your fingertips, incorporate cold butter into dry ingredients. Work rapidly and gently until mixture resembles coarse, pea-sized crumbs.
- Create a well in the center of the flour-butter mixture and pour in cold buttermilk. Stir gently with a fork until just combined, being careful not to overmix.
- Turn dough onto a lightly floured surface and gently pat into a ¾-inch thick rectangle. Avoid using a rolling pin to maintain biscuit tenderness.
- Fold dough in thirds like a letter, then rotate 90 degrees and repeat folding process two more times. This creates beautiful layers.
- Pat dough to ¾-inch thickness and use a 2½-inch round cutter to cut biscuits. Press straight down without twisting to ensure even rising.
- Place biscuits on a parchment-lined baking sheet, ensuring they touch each other to help them rise higher. Chill for 15 minutes in refrigerator to relax gluten.
- Preheat oven to 450°F (230°C) with rack in upper-middle position.
- Brush biscuit tops with additional buttermilk for golden brown color.
- Bake for 12-15 minutes, rotating halfway through, until tops are golden brown and risen.
- Remove from oven and let rest on baking sheet for 2-3 minutes. Transfer to wire rack.
- Serve warm with butter, honey, or jam. Best enjoyed immediately while fresh and crisp.
Tips
- Keep Everything Cold: The key to flaky biscuits is cold butter. Make sure your butter is straight from the refrigerator, and consider chilling your mixing bowl and flour for an extra boost.
- Don’t Overmix: When combining the buttermilk with the dry ingredients, mix just until combined. Overmixing can lead to dense biscuits instead of light and fluffy ones.
- Pat, Don’t Roll: Avoid using a rolling pin; instead, gently pat the dough into shape. This helps maintain the layers that create the biscuit's signature flakiness.
- Chill Before Baking: Allowing the cut biscuits to chill in the refrigerator for 15 minutes before baking helps relax the gluten, resulting in a lighter texture.
- Use a Sharp Cutter: When cutting your biscuits, use a sharp cutter and press straight down without twisting. This ensures that the biscuits rise evenly and beautifully.
- Rotate While Baking: For even browning, rotate your baking sheet halfway through the baking time.
- Serve Immediately: These biscuits are best enjoyed fresh out of the oven. Serve them warm for the ultimate experience!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
