Buttermilk Biscuits. Free UK Delivery on Eligible Orders Browse The B&Q Painting Range Today. Use a pastry cutter to incorporate butter or lard into the mixture until crumbly. The best buttermilk biscuits I've made since I began my quest for the perfect biscuit.
Cut in the ice cold butter slices using a wire pastry blender, until the mixture has the texture of coarse crumbs. Make a well in the center and pour in the cold buttermilk. Stir the dry ingredients into the buttermilk with a fork until a loose, sticky dough is formed. You can cook Buttermilk Biscuits using 4 ingredients and 9 steps. Here is how you cook that.
Ingredients of Buttermilk Biscuits
- Prepare 2.5 cups of Self-Rising flour.
- Prepare 1.25 cups of cold buttermilk.
- It’s 1/2 cup (1 stick) of salted butter, frozen.
- Prepare 2 tbsp of butter, melted.
Stop as soon as the mixture comes together. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few large clumps remaining. Rub in butter and vegetable fat until you end up with a crumb-like texture.
Buttermilk Biscuits step by step
- Grate frozen butter using food processor or box grater.
- Stir butter bits into flour and chill in fridge.
- Preheat oven to 450 and line a baking sheet with parchment paper.
- Make hole in center of flour mixture and add buttermilk.
- Stir until just combined, about 15 stirs..
- Roll dough into long rectangle on floured surface.
- Fold short ends together and roll out into another long rectangle. Repeat 3 more times..
- Roll dough out one to 1/2 inch thick. Cut into 10 biscuits, reshaping scraps as needed..
- Bake 12 minutes. Brush tops with melted butter..
Do this quickly to avoid melting the butter. Create a well in the centre and add in chilled buttermilk. For fluffy biscuits, use low protein, self-rising flour, vegetable shortening or butter, and don't overwork the dough. Slowly pour the buttermilk into the flour while tossing it together with a fork. The dough will look shaggy before you knead it.