Recipe: Perfect Buttermilk Biscuits

  • 2 min read
  • May 01, 2021

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.

Recipe: Perfect Buttermilk Biscuits 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

  1. Prepare 2.5 cups of Self-Rising flour.
  2. Prepare 1.25 cups of cold buttermilk.
  3. It’s 1/2 cup (1 stick) of salted butter, frozen.
  4. 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

  1. Grate frozen butter using food processor or box grater.
  2. Stir butter bits into flour and chill in fridge.
  3. Preheat oven to 450 and line a baking sheet with parchment paper.
  4. Make hole in center of flour mixture and add buttermilk.
  5. Stir until just combined, about 15 stirs..
  6. Roll dough into long rectangle on floured surface.
  7. Fold short ends together and roll out into another long rectangle. Repeat 3 more times..
  8. Roll dough out one to 1/2 inch thick. Cut into 10 biscuits, reshaping scraps as needed..
  9. 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.


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