![]() ![]() This is called laminating the dough and it creates those flaky layers that we all love in biscuits.Ĭut the Biscuits: After you fold the dough the last time, press it out until it is about 1-inch thick. Repeat this step, folding and pressing the dough 4 to 6 times total. Fold the dough in half on top of itself and press it down into a 1 1/2-inch thick rectangle again. Pat the dough down into a rectangle that is about 1 1/2 inches thick. If the dough seems very dry and you are having a hard time getting it to come together, you can add 1 to 2 tablespoons more milk or buttermilk.įold the Dough: Turn the dough (and any flour bits) out onto a lightly floured work surface. It’s ok if a little bit of the dry ingredients aren’t incorporated at this point. Mix in Milk or Buttermilk: Pour 1 cup of milk or buttermilk (or a combination of the two) into the bowl with the other ingredients. If you’re like me and don’t enjoy the process of cutting butter into dry ingredients, you are going to love this trick! The grated butter also gives you perfectly sized pieces of butter throughout your biscuits. Then you can quickly mix the grated butter into the dry ingredients, using your hands or a fork. Grate the Butter & Stir it in: This is my favorite biscuit making trick! Once the butter has gotten really cold in the freezer, you’ll grate it on a box grater. We prefer less sweet biscuits, so I usually use just 1 or 2 teaspoons. You can adjust the amount of sugar to your taste preferences. Be sure to use baking powder (not baking soda), and use the full tablespoon (not teaspoon) called for in the recipe. Frozen butter is also easier to shred using a box grater – more on that below.Ĭombine Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, sugar and salt. Freezing makes sure that the butter is really cold, which is important for creating flaky layers in your biscuits. You’ll find the full recipe with ingredient amounts below.įreeze the Butter: At least 20 minutes before you plan to make the biscuits, you’ll want to freeze the butter. You won’t believe how quick and easy this biscuit recipe is to make! I’ll walk you through the steps, including my tips for success. You can also use homemade buttermilk substitute. Whole milk is best in this recipe, but you can use lowfat if that is what you have on hand. My favorite is to use half buttermilk and half milk for the best balance of flavor and texture. If you use milk, the biscuits turn out especially tender. When you make this recipe with buttermilk, the flavorful tang of the buttermilk comes through in the buttermilk biscuits. I’ve tested the recipe all three ways, and the biscuits are delicious no matter which you choose. You can make these biscuits with milk or buttermilk, or a combination of the two. They are also great for breakfast, alongside some eggs and baked bacon. They complement almost any meal! Try them with baked chicken thighs, slow cooker beef stew or butternut squash soup. We’ve been enjoying these biscuits as a side dish at dinner. They are delicious as is, and even better when you spread them with butter and a drizzle of honey. The tops brown nicely in the oven, and the bottoms become deliciously crispy. They are fluffy, soft and tender, with lots of flaky layers. ![]() This biscuit recipe makes the very best biscuits. Now that I’ve perfected the recipe, we’ll be making them even more often. We just can’t get enough of these biscuits! As I’ve been testing this recipe, my family has been enjoying batch after batch of these homemade biscuits. There’s no need to pull out your rolling pin to roll the dough like it’s a pie crust.The BEST biscuit recipe! These homemade biscuits are full of flaky layers and perfect for slathering with butter and honey. Mold the flour mixture into a cohesive ball and then pat it into a circle or rectangle so that it’s about an inch thick. The mixture will be “sticky.” Sprinkle your work surface with flour and then place your dough on top. It helps to coat the butter in a little flour when doing this.Īdd buttermilk to the flour and pieces of butter and mix well with a spoon. Using a pastry cutter or forks, “cut” the butter cubes into pea-size pieces or coarse crumbs. To make buttermilk biscuits, place flour in a large mixing bowl and add butter that has been cut into cubes. You can line a baking sheet with parchment paper or simply use an ungreased baking sheet. Preheat your oven to 450 degrees Fahrenheit. The first thing you need to do is to gather your ingredients. If you have half an hour, you can make a batch of these classic 3-ingredient biscuits from scratch. Southern Buttermilk Biscuits Good old-fashioned southern biscuits made with self-rising flour, buttermilk, and butter- just like your granny used to make (if you’re from the South!). ![]()
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