Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, buttermilk biscuits. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Buttermilk biscuits is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Buttermilk biscuits is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have buttermilk biscuits using 6 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Buttermilk biscuits:
- Prepare 2 cup of all-purpose flour, plus more for dusting the board.
- Take 1/4 tsp baking soda
- Take 1 tbsp baking powder ( use one without aluminum it said but I did just regular)
- Prepare 1 tsp kosher salt OR 1 teaspoon of salt
- Make ready 6 tbsp unsalted butter, very cold( I used salted and tasted great)
- Take 1 cup Buttermilk (approx)
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together. Use a pastry cutter to incorporate butter or lard into the mixture until crumbly.
Instructions to make Buttermilk biscuits:
- Preheat your oven to 450
- Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If your using a food processor, just pulse a few times until this consistency is achieved
- Add the buttermilk and mix JUST until combined
- If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board.
- Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick
- Use a round cutter to cut into rounds
- You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones.
- Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together.
- Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!!
- The dough needs to be handled as little as possible or you will have tough biscuits.
- Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing.
- You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit
- Found this on http://southern.food.com/recipe/southern-buttermilk-biscuits-26110.
Add buttermilk; stir just until the dough clings together. Use a pastry cutter to incorporate butter or lard into the mixture until crumbly. Making buttermilk biscuits from scratch is not that hard, and having warm buttermilk biscuits fresh from the oven is such a special treat. Be sure to use a light touch because overmixing will toughen the biscuits dough. After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits.
So that is going to wrap this up for this exceptional food buttermilk biscuits recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
