The Buttermilk Biscuit

The 'I need a nap' Buttermilk Biscuits

The perfect homemade buttermilk biscuit is a symphony of textures and flavors. Its golden, crisp exterior gives way to a layers of a light, fluffy interior, each bite offering a delightful balance of buttery richness and a subtle tang from the buttermilk. These biscuits are crafted thoughtfully, incorporating very cold butter cut into the flour. The simple yet wonderful technique of folding multiple times, results in layers upon layers of nirvana. The buttermilk adds a unique depth of flavor and helps achieve that tender crumb. Served fresh out of the oven, these biscuits are perfect for slathering with butter, honey, or even a savory gravy. They are the epitome of Southern comfort food, bringing warmth and satisfaction to any meal. A must make recipe 🥞✨

"I'm Buttery, Crisp, Tender, Flavorful and I could be yours!"

INGREDIENTS

450g/3 cups -All-Purpose flour

30g/2 tablespoons sugar

 13g/4 teaspoons baking powder

3g/1/2 teaspoon baking soda

9g/1 & 1/2 teaspoons salt

200g/14 tablespoons very cold unsalted butter

300ml/1 & 1/4 cups of cold full-fat buttermilk

1. Sift flour, baking powder, baking soda, sugar and salt into

   a large mixing bowl. Quick mix to combine evenly.

   
   

2. Add the cubed/grated* butter, stir to combine. Add the buttermilk all

   at once. Stir to combine. As in the video, it will look shaggy.

3. Turn out onto a floured surface and shape into a rectangle approx. 7 X 4 inch.

   It will be very loose to start with, but will soften and conform as we fold.

   
   

4. Fold 1/3 of the dough in towards the center, and on the other side fold that third on top creating three layers. Gently press down and reshape back to a rectangle.

   
   

5. Rotate your dough so the narrow edge is towards you and using a rolling pin, gently roll out to a rectangle approx. 8 X12 inch triangle repeat the folding technique as before.

   
   

6. Repeat this for a total of 4 or 5 times - remember, we are creating layers of yum!

   
   

7. Roll into an 8.5 inch square, about an inch thick. Place flat on parchment paper, cover with some plastic wrap, it's nap time!. Chill for 30-minutes in the fridge.

   
   

   *Preheat oven to 400F/204C a few minutes before removing from fridge.

   
   

8. Remove from fridge and place dough on a lightly floured counter. Using a sharp knife, cleanly cut off a 1/4 inch of dough from each side - to help rising.

   Cut the dough into 9 biscuits. Brush with little melted butter and bake on a parchment lined cookie tray for 20 - 25 minutes until golden brown.

   
   

   After 10 minutes, rotate the tray in the oven. Check for doneness after 20 minutes. Makes about 9 biscuits.

Place on cooling rack and allow to cool for at least 15-minutes. (the steam in the

biscuit is still performing a little magic)

• Freezing your butter for 30-minutes before use, and grating it on a large cheese grater really is an excellent way of incorporating it into the flour.

I hope you love these as much as I do. Truly, this flavorful buttermilk biscuit, with those incredible soft layers and crispy shell are one of the best I ever tasted. Enjoy!

Learn how to make these amazing buttermilk biscuits