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I love the folding technique that left the biscuits with the perfect consistency not to mention flaky. Press together the remaining scraps of dough and cut out more biscuits. Cut in the ice cold butter slices using a wire pastry blender, until the mixture has the texture of coarse crumbs. You can have Buttermilk Biscuits using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients of Buttermilk Biscuits
- You need 6 tablespoons of unsalted butter, chopped.
- Prepare 2 cups of unbleached all purpose flour.
- It’s 1 tablespoon of granulated sugar.
- You need 1/4 teaspoon of baking soda.
- You need 1 tablespoon of baking powder.
- You need 1 teaspoon of sea salt.
- You need 1 cup of cultered buttermilk.
- It’s of Plus additional unsalted butter.
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. Stop as soon as the mixture comes together. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Buttermilk Biscuits step by step
- Refrigerate your flour, you want it cold. (I keep some in the refrigerator in a jar.) The key to good biscuits is keeping your ingredients cold..
- In a food processor mix all your ingredients EXCEPT the buttermilk..
- In a large bowl, dump the ingredients from the food processor. Make a well, add the buttermilk. With your hand do, the mixing. Yes, it's messy! It's worth the mess! Knead to slightly tacky..
- Turn out onto lightly floured surface. PAT out to about 1 inch thick. Get busy with your biscuit cutter. I place mine on a parchment lined baking sheet. I space them 1/4 inch apart..
- Bake 450°F for 12 minutes. Always preheat that oven! While your biscuits are baking melt some unsalted butter, set it aside. After the 12 minutes, remove the biscuits from the oven. They should be lightly browned. Brush the biscuits with the melted unsalted butter. Return them to the oven and bake 1 to 2 minutes more..
- Best if eaten that day. Store in airtight container at room temperature..
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. 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.