June 7, 2013

Buttermilk Biscuits

Filed under: Bread, Breakfast, Side Dishes .

I was not raised in the south, but I really love a good homemade biscuit any day. I think biscuits are important all year long-they are the perfect side with anything from roasted chicken to grilled ribs and they have the ability to make a good breakfast sandwich great.   I like to make a large batch and keep them in my freezer at all times!

A recipe for perfect biscuits are something someone can spend an eternity trying to find.  Alright, maybe not an eternity, but you know what I mean. If you type “biscuit recipe” into an Internet search, there are millions and millions of results.  How do you choose one?  I happened to find one that I would certainly describe as pretty near perfect. I’ve been experimenting for quite awhile and eventually decided that I like buttermilk biscuits best.  There is something about that buttermilk that just gives them the perfect consistency and flavor.


Buttermilk Biscuits

2 1/4 cups all-purpose flour
2 teaspoons to 1 1/2 tablespoons sugar (for a more savory biscuit err on the lower side)
1 tablespoon baking powder
1/2 teaspoon Kosher salt
3/4 teaspoon baking soda
8 tablespoons very cold unsalted butter, cut into small chunks
3/4 cup buttermilk

Preheat oven to 400 °F and cover a large baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda. Using fingertips, a pastry blender, or the paddle attachment, work butter into dry ingredients until the mixture resembles a coarse meal. Add the buttermilk and stir until large, craggy clumps form. Knead mixture briefly until it just holds together.

To form biscuit rounds: Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick. Using a round cutter or top of a drinking glass (2 inches for regular sized biscuits, 3 inches for larger ones), press straight down — twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart.

To make drop biscuits: Drop 1/4-cup spoonfuls onto baking sheet, spacing two inches apart.

For both methods. bake until biscuits are golden brown on top, about 12 to 15 minutes. Cool slightly, then serve warm.

Do ahead: Biscuits are best freshly baked. To freeze, make the biscuit dough and form the individual biscuits, flash freeze them on a baking sheet or plate lined with parchment paper for about 1-15 minutes.  Transfer biscuits to a freezer bag and freeze them until needed. They can be baked directly from the freezer, with just a couple more minutes of baking time.

Source: Slightly adapted from Smitten Kitchen, originally adapted from Dot’s Diner

2 Responses to Buttermilk Biscuits

  1. Marie Matter

    Biscuits are probably my favorite thing in the world to make (and eat!). I love trying new recipes and methods all the time. Yours look perfect!

  2. Eva

    I bought a biscuit cutter but shamefully haven’t used it yet! I’m saving this recipe so I can make these… hopefully soon!

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