Flaky Buttermilk Biscuits

How to Make Flaky Buttermilk Biscuits

Introduction

Flaky buttermilk biscuits are a delicious treat that can brighten any meal. Whether served as a side dish for breakfast or as a base for a savory dish, these biscuits are soft, buttery, and simply irresistible. Following this recipe will help you achieve perfect biscuits every time.

Why Make This Recipe

Making flaky buttermilk biscuits from scratch is easier than you think! Not only do they taste better than store-bought versions, but they also fill your kitchen with a wonderful aroma as they bake. With just a few simple ingredients and steps, you can create fluffy biscuits that your family will love. Plus, they are great for breakfast or dinner, making them a versatile addition to your cooking repertoire.

How to Make Flaky Buttermilk Biscuits

Here’s a step-by-step guide to making flaky buttermilk biscuits at home.

Ingredients:

• 3 cups flour (spooned and leveled)
• 1 & 1/2 teaspoons kosher salt
• 2 teaspoons sugar
• 2 tablespoons + 1 teaspoon baking powder
• 3/4 cup butter (COLD or frozen, 1 and 1/2 sticks)
• 1 large egg
• 3/4 cup cold buttermilk
• 1 to 2 tablespoons ice water
• 1 tablespoon butter (softened, for greasing pan)
• More buttermilk (for brushing)
• Honey and butter (for serving, or this Cinnamon Honey Butter)

Directions:

1. Preheat the oven to 425 degrees F.
2. In a large bowl, combine flour, kosher salt, sugar, and baking powder.
3. Cut the cold butter into the flour mixture using a pastry cutter, fork, knife, or your hands until it resembles crumbly pea-size chunks.
4. If you need to pause, stick the bowl in the fridge to keep the butter cold.
5. In a small bowl, beat the egg with the buttermilk.
6. Prepare some ice water in another small bowl, keeping a tablespoon handy.
7. Add the buttermilk mix to the flour mix and stir with a fork. Do not overwork the dough.
8. If the mixture seems dry, add ice water a little at a time until you have a thick, slightly sticky dough. Use floured hands for the last kneads.
9. Turn the dough out onto a lightly floured surface. Pat it into a rectangle and roll it out to about 12×8 inches.
10. Fold the short sides of the dough into the middle like a business letter.
11. Turn the dough over to have the seam side down. Flatten it again without rolling it too thin; aim for at least an inch thick.
12. Use a 3-inch biscuit cutter to cut out biscuits. Do not twist the cutter; press it straight down and pull up gently.
13. Gather the scraps and press them together to cut out more biscuits.
14. Grease a 12-inch cast iron skillet with 1 tablespoon of softened butter.
15. Place the biscuits in the skillet so that they touch. This helps them rise.
16. If possible, refrigerate or freeze the biscuits for 15-20 minutes before baking. This keeps the butter cold for flakiness.
17. Just before baking, brush the tops with buttermilk for a golden color.
18. Bake for 15-20 minutes or until the tops are golden brown. Check the bottoms to ensure they are cooked through.
19. Optionally, brush the biscuits with melted butter before serving.

How to Serve Flaky Buttermilk Biscuits

Flaky buttermilk biscuits are fantastic on their own or served with a bit of butter and honey. You can also pair them with jam or even something sweet like Cinnamon Honey Butter for an extra treat. They complement soups and stews beautifully, making them a perfect addition to any meal.

How to Store Flaky Buttermilk Biscuits

You can store leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, freeze them in a zip-top bag for up to three months. Reheat them gently in the oven to enjoy them warm.

Tips to Make Flaky Buttermilk Biscuits

• Always use cold butter for the best flakiness.
• Do not overmix the dough; this can make the biscuits tough.
• Keep your working surface floured to prevent sticking.
• Use a light touch when kneading to keep the texture light and airy.

Variation

For a fun twist, consider adding shredded cheese, herbs, or spices to the dough to create flavored biscuits. You can also try different toppings like garlic butter for a savory version.

FAQs

1. Can I use regular milk instead of buttermilk?
   Yes, you can use regular milk, but buttermilk gives the biscuits their signature taste and texture.

2. How can I make the biscuits even fluffier?
   Make sure your baking powder is fresh, and don’t overwork the dough to keep it light. Chilling the dough helps too!

3. Can I make the dough ahead of time?
   Yes, you can prepare the dough and refrigerate it for up to 2 days before baking, or freeze it for later use.

Now you’re ready to make your own flaky buttermilk biscuits! Enjoy this delightful treat at any meal.