Ready in 45 minutes
Buttermilk biscuits - this is an easy never fail recipe that produces tender, fluffy, "melt in your mouth" biscuits. Perfect for a breakfast sandwich or simply served with butter and honey or jam. They're very versatile and can be easily changed to suit your style. I often toss in cheddar cheese, maybe some bacon, or some spices and herbs to serve with dinner. Give them a try, you won't be sorry!
"I am a novice in the kitchen, but I, even I made these biscuits perfect on the first try. The instructions seemed intimidating at the first but as I got into the nitty gritty it came together just as the recipe said!
This literally produced savory mouth melting biscuits! I only made 8 biscuits the first go round and my wife and children devoured them and put under a contract to make more for breakfast in the morning! Outstanding recipe. Better than KFC, Popeyes, Red Lobster you name it.
Top-ranked recipe named "Buttery Buttermilk Biscuits"
Adjust rack to center position and heat oven to 450 degrees F.
Sift both flours, baking powder, baking soda, sugar and salt together into a mixing bowl or workbowl of food processor fitted with steel blade. Using your fingertips, pastry blender, or steel blade of food processor, rub, cut, or process butter into dry ingredients until mixture resembles coarse crumbs with some slightly larger lumps of butter. (If using your fingers to rub in the butter, don't let your fingertips touch or the friction will melt the butter.) Make a well in the center and pour in 3/4 cup cold buttermilk. Mix with a spatula or fork until mixture forms a soft, slightly sticky ball (adding additional buttermilk as necessary for dough clumps to form ball). Do not overmix. If using a food processor, add buttermilk and pulse process until dough gathers into moist clumps. Remove and form into a ball.
Divide dough into 12 equal portions. Working quickly with lightly floured hands, gently bat a portion of dough back and forth between hands until a rough ball begins to form. Cup palms and lightly pat dough ball to flatten slightly, and form into a rough round. Repeat with remaining dough and place formed dough rounds about 1-inch apart on an ungreased or parchment-lined baking sheet. Carefully brush dough tops with 2 tablespoons melted butter. (At this point, biscuits can be loosely covered with plastic wrap and refrigerated for up to 2 hours.) Bake on the center rack of a preheated 450 degree F oven until biscuits are light golden, about 10 to 12 minutes. If desired, brush the hot biscuits with additional melted butter. Serve immediately.
Resist the urge to add more flour to the dough -- the wetter the dough, the less the handling, the more tender the biscuit.
stemjessica 4 months agoI took the advice to double the butter, but instead did one stick of butter and one stick equivalent of Crisco. I only had wheat flour so I thought I definitely needed to double the sugar as well. Otherwise I followed it exactly and they turned out perfect! Best wheat biscuits ever!
joanettalacountborgund 5 months agoI made this and they were great, can't wait to make them again.
ZenaUBugn 8 months agoThese were yummy but I've DEF had better biscuits. In a buttermilk biscuit race, these would come in third.
loco4manolo 11 month agoHow refreshing 2 find a recipe that turns our the way it should. The only thing I changed was deleted the sugar and added rosemary and cheddar. The consistency is amazing.
johanamartinez 1 year ago
Lachupacabra85 1 year ago
danmiller92 2 years ago
Everlong456 2 years agoCouldn't find cake flour, so I bought Bread Flour, not sure if they are the same? But the biscuits turned out SO good! Will definitely be using this recipe regularly!
jendtc 2 years agoI've made several biscuit recipes in the past and I usually heard comments like 'hockey pucks'. Not with these. They were gone in minutes and I was asked to make more.
msallen53 2 years ago