Buttery Buttermilk Biscuits

Buttery Buttermilk Biscuits

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.

Warm Regards,

Aubrey Kipp
http://aubreyalive.com"

- aubreykipp

Top-ranked recipe named "Buttery Buttermilk Biscuits"

4.4 avg, 34 review(s) 93% would make again

Ingredients

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1 cup Unbleached all-purpose flour
1 cup Cake flour
2 teaspoons baking powder; (preferably an aluminum-free brand like Rumford)
1/2 teaspoon Baking soda
1 teaspoon Granulated sugar
1/2 teaspoon table salt
4 ounces unsalted butter; (1 stick), very cold, cut into 1/4-inch cubes
2 tablespoons unsalted butter; (up to 4 tablespoons), melted (for brushing tops of biscuits)
3/4 cup buttermilk; cold
2 tablespoons buttermilk; (additional if needed, up to 3 tablespoons), cold

Original recipe makes 1 Serving

Dozen  

Preparation

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.

Notes

Resist the urge to add more flour to the dough -- the wetter the dough, the less the handling, the more tender the biscuit.

Credits

Added on Award Medal
Verified by stevemur

Buttermilk Biscuits, Dec 2011 photo by Kathee Kathee

photo by sgrishka sgrishka

photo by Lachupacabra85 Lachupacabra85

photo by Lachupacabra85 Lachupacabra85

photo by sgrishka sgrishka

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Calories Per Serving: 4204 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Buttery Buttermilk Biscuits All 34 reviews

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Reviews

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I 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!
stemjessica 4 months ago
I made this and they were great, can't wait to make them again.
joanettalacountborgund 5 months ago
These were yummy but I've DEF had better biscuits. In a buttermilk biscuit race, these would come in third.
ZenaUBugn 8 months ago
How 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.
loco4manolo 11 month ago
johanamartinez 1 year ago
Lachupacabra85 1 year ago
danmiller92 2 years ago
Couldn'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!
Everlong456 2 years ago
I'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.
jendtc 2 years ago
msallen53 2 years ago
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