Happy November! We've had a huge cool down in the weather in the last few days, and it is totally getting me in the mood for fall (and especially yummy fall foods). I loooove soups and could eat them for dinner every night in the fall, and these flaky buttermilk biscuits are pretty much the best ever side for soup. I've made them more times than I can count now, and every time they disappear within a few minutes. The kids love them, and we're pretty obsessed with them too! I served these with some butternut squash soup (recipe coming soon) and fresh homemade peach jam. They are pretty much just biscuit perfection!
Flaky Buttermilk Biscuits
2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, cut into pieces
3/4 cup buttermilk
Preheat the oven to 450. Line a baking sheet with parchment or spray with cooking spray. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and cut in using a pastry cutter or two knives, until the butter is about pea-sized and smaller. Add the buttermilk and mix until just combined. Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches. Fold each side of the dough over the middle (like you're folding a letter) and pat out again to about 6 x 9 inches. Cut biscuits out of the dough using desired size of biscuit cutter (I usually use a 2 inch cutter). Place on prepared baking sheet and bake 10-12 minutes, or until golden brown. Serve warm and enjoy!
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These look fantastic. I can't wait to make them.
ReplyDeleteWhat is the yield?
ReplyDeleteIt depends on how big you cut them. I usually get 10-12 good sized biscuits.
DeleteJust made these...excellent recipe!!
ReplyDeleteYou make all things cooking look effortless! You have a knack for placing the greatest cooking cowards at ease! Thank you.
ReplyDeleteMica
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I have gained a lot while reading your blog. I will definitely share this information with my friends.
ReplyDeleteMarlene
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They turned out better than perfect! The only thing I did different. I put my butter in the freezer for about an hour. Then cut it into pea sized chunks and used my very clean hands to incorporate. I hate using pastry cutter or knives.
DeleteUse a grater to grate the frozen butter on the large grate setting before incorporating with flour mixture and therefore the butter never has a chance to feel the warmth of your hands.
DeleteHahah, @marlene, I lol'd. Best comment.
DeleteGreat
ReplyDeleteToday i am feeling very happy because after long time later today i receive a fantastic blog. All information in this blog is really informative. I am proud for your whole information. Now i know What is Buttermilk? You share more information about buttermilk biscuit. Thank you so much.
ReplyDeleteThese biscuits are fantastic! Thanks for sharing
ReplyDeleteI love this recipe. I look my biscuits sweet so I use 3 tablespoons of sugar instead of 1
ReplyDeleteI am not much of a baker but am giving it a try. My question is"flour" does the recipe call for bread flour, self-rising or all -purpose? Thank you :)
ReplyDeleteAll of my recipes are all purpose flour unless otherwise specified.
DeleteWell, mine didn't turn out layered like the picture but they taste FANTASTIC! Definitely going to use this recipe again.
ReplyDeleteThis is the best recipe for biscuits that I have found. I also used this same recipe to make monkey bread for christmas I just rolled the dough up into balls and covered them in cinnamon sugar. Added butter and brown sugar to bundt cake pan and it came out amazing.
ReplyDeleteDo you use salted or unsalted butter for these?
ReplyDeleteI use unsalted butter & they tasted great! I just ate these as biscuits & gravy..yum!
DeleteNote: I used a cup of Buttermilk because 3/4 cup wasn't enough
Awesome! I didn't have butter milk, only fat free, so what I did was 1 cup milk and about 1.5 tbsp (could've been 1 or 2 tbsp. It was about 1/2 a lemon) and let that sit for 5 min. I threw in about another 1/4 to 1/2 cup flour. I improvise a lot lol but these were SO daggone delish!! Flaky JUST like the photo and it had a little crunch on he outside but soft & yummy in the center. This is a keeper for sure. Thank you :D Happy family here :)
ReplyDeleteTo make sure they're FLAKEY don't forget to fold them in 1/2 about 8 times.....those are the layers to the 'flakey' biscuits! ENJOY!
ReplyDeleteWhipped these up for dinner to go with a pot of chicken soup. Delicious!
ReplyDeleteI LOVE these, this has become my standard biscuit recipe. Have you ever tried freezing them? We are going camping in a couple weeks and I would love to have these with breakfast. Any tips??
ReplyDeleteThanks!
Can these be frozen and baked later?
ReplyDeleteI haven't tried it, but I would assume that it would work.
DeleteHey Alicia, thanks for this recipe! Could you supply the weights? I had some trouble with the dough holding together.
ReplyDelete