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Buttermilk Biscuits

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Buttermilk Biscuits

For 9-10 biscuits
Preparation time:30 min, cooking time: 15 to 20 min

Ingredients

  • 3 cups (420g) flour
  • 1 and 1/2 teaspoons salt
  • 2 teaspoons sugar
  • 2 tablespoons + 1 teaspoon baking powder
  • 3/4 cup (180g) butter cold or frozen
  • 1 large egg
  • 3/4 cup (180g) cold buttermilk
  • 1 to 2 tablespoons cold water
  • 1 tablespoon butter, softened (for greasing pan)
  • more buttermilk, for brushing

PREPARATION

  • Preheat the oven to 220 degrees C.
  • In a large bowl combine flour, kosher salt, sugar, and baking powder.
  • Cut the butter into chunks. Or, use a cheese grater to grate the butter.
  • Use your hands to work the butter into the dough. It should be crumbly with pea-size chunks. Stick the bowl in the fridge if you have any delays.
  • In a small bowl combine the egg and buttermilk. Beat with a fork.
  • Add the buttermilk mixture to the flour mixture. Use a fork to hydrate the flour. Do not over work the dough.
  • Add cold water 1 tablespoon at a time. You don’t need much, this is just to help the flour absorb into the wet ingredients.
  • Turn the dough out onto a lightly floured work surface. Use your hands to pat the dough into a rectangle, then use a rolling pin to roll the dough into a roughly 12×8 inch rectangle. It doesn’t have to be perfect.
  • Fold the short sides of the dough into the middle, like a business letter.
  • Turn the dough over (flouring your surface again if necessary) so that the seam of your business letter is down.
  • Use your hands or the rolling pin to flatten the dough. This is the last step before cutting. Don’t roll it too thin!
  • You want thick biscuits. Flatten the dough enough to where you will be able to cut at least 6-8 biscuits on the first go.
  • Use a round biscuit cutter to cut the dough. Do not twist the cutter. Firmly push it straight down, then pull up.
  • Use your fingers to gently loosen the dough from the cutter.
  • Continue with the rest of the dough until there are only scraps. Gather the scraps in your hands, gently press them together, then roll out again, remembering to keep the dough thick. Continue until the dough is gone.
  • Place the biscuits in a pan greased with butter. They should slightly be touching each other, as this helps them rise in the oven.
  • At this point, if you have time and space, I highly recommend freezing or at least refrigerating the pan of biscuit dough for 15-20 minutes.
  • Just before you put it in the oven, brush the top of each biscuit with buttermilk. This helps it to get that pretty brown topping.
  • Bake at 220 degrees C for 15-20 minutes, or until the tops are golden.

 

Buttermilk Biscuits
For 9-10 biscuits     Preparation time:30 min, cooking time: 15 to 20 min
Ingrédients
  • 3 cups 420g flour
  • 1 and 1/2 teaspoons salt
  • 2 teaspoons sugar
  • 2 tablespoons + 1 teaspoon baking powder
  • 3/4 cup 180g butter cold or frozen
  • 1 large egg
  • 3/4 cup 180g cold buttermilk
  • 1 to 2 tablespoons cold water
  • 1 tablespoon butter softened (for greasing pan)
  • more buttermilk for brushing
Instructions
  1. Preheat the oven to 220 degrees C.
  2. In a large bowl combine flour, kosher salt, sugar, and baking powder.
  3. Cut the butter into chunks. Or, use a cheese grater to grate the butter.
  4. Use your hands to work the butter into the dough. It should be crumbly with pea-size chunks. Stick the bowl in the fridge if you have any delays.
  5. In a small bowl combine the egg and buttermilk. Beat with a fork.
  6. Add the buttermilk mixture to the flour mixture. Use a fork to hydrate the flour. Do not over work the dough.
  7. Add cold water 1 tablespoon at a time. You don't need much, this is just to help the flour absorb into the wet ingredients.
  8. Turn the dough out onto a lightly floured work surface. Use your hands to pat the dough into a rectangle, then use a rolling pin to roll the dough into a roughly 12x8 inch rectangle. It doesn't have to be perfect.
  9. Fold the short sides of the dough into the middle, like a business letter.
  10. Turn the dough over (flouring your surface again if necessary) so that the seam of your business letter is down.
  11. Use your hands or the rolling pin to flatten the dough. This is the last step before cutting. Don't roll it too thin! You want thick biscuits. Flatten the dough enough to where you will be able to cut at least 6-8 biscuits on the first go.
  12. Use a round biscuit cutter to cut the dough. Do not twist the cutter. Firmly push it straight down, then pull up. Use your fingers to gently loosen the dough from the cutter.
  13. Continue with the rest of the dough until there are only scraps. Gather the scraps in your hands, gently press them together, then roll out again, remembering to keep the dough thick. Continue until the dough is gone.
  14. Place the biscuits in a pan greased with butter. They should slightly be touching each other, as this helps them rise in the oven.
  15. At this point, if you have time and space, I highly recommend freezing or at least refrigerating the pan of biscuit dough for 15-20 minutes.
  16. Just before you put it in the oven, brush the top of each biscuit with buttermilk. This helps it to get that pretty brown topping.
  17. Bake at 220 degrees C for 15-20 minutes, or until the tops are golden.

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