Best 6 Chef Johns Buttermilk Biscuits Recipes
In the realm of breakfast and baking, buttermilk biscuits reign supreme. Their fluffy interiors, golden-brown exteriors, and distinct tang have captured the hearts of biscuit enthusiasts worldwide. If you're seeking the ultimate buttermilk biscuit recipe, look no further than the culinary expertise of Chef John, renowned for his passion for delicious and approachable recipes. Embark on a culinary journey with us as we explore the secrets behind Chef John's buttermilk biscuits, unraveling the techniques and ingredients that elevate these biscuits to an extraordinary level of flavor and texture.
Let's cook with our recipes!
CHEF JOHN'S BUTTERMILK BISCUITS
Recipe by: Chef John "This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots."
Provided by MelRose
Categories High In...
Time 35m
Yield 6 biscuits, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
- Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
- Turn dough onto a floured work surface, pat together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick.
- Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- Brush the tops of biscuits with 2 tablespoons buttermilk.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 285.5, Fat 14.2, SaturatedFat 8.8, Cholesterol 37, Sodium 601.1, Carbohydrate 33.9, Fiber 1.1, Sugar 1.8, Protein 5.6
CHEF JOHN'S BUTTERMILK BISCUITS
This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
- Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
- Turn dough onto a floured work surface, pat together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick.
- Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- Brush the tops of biscuits with 2 tablespoons buttermilk.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g
CHEF JOHN'S BUTTERMILK BISCUITS
This deceptively simple buttermilk biscuit recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; and crisp in just the right spots. Ice-cold butter and some extra dough folding are key to having lots of flaky layers in each golden brown buttermilk biscuit.
Provided by Chef John
Categories Biscuit
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, baking soda, and salt together in a large bowl. Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.
- Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined.
- Turn dough onto a floured work surface and pat it together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing the dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits. Reroll any scraps to cut more biscuits; you should get 12 total.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush buttermilk over the tops.
- Bake in the preheated oven until biscuits are flaky and golden brown, about 15 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g
CHEF JOHN'S BUTTERMILK BISCUITS
This deceptively simple buttermilk biscuit recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; and crisp in just the right spots. Ice-cold butter and some extra dough folding are key to having lots of flaky layers in each golden brown buttermilk biscuit.
Provided by Chef John
Categories Biscuit
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, baking soda, and salt together in a large bowl. Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.
- Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined.
- Turn dough onto a floured work surface and pat it together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing the dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits. Reroll any scraps to cut more biscuits; you should get 12 total.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush buttermilk over the tops.
- Bake in the preheated oven until biscuits are flaky and golden brown, about 15 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g
CHEF JOHN'S BUTTERMILK BISCUITS
This deceptively simple buttermilk biscuit recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; and crisp in just the right spots. Ice-cold butter and some extra dough folding are key to having lots of flaky layers in each golden brown buttermilk biscuit.
Provided by Chef John
Categories Biscuit
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, baking soda, and salt together in a large bowl. Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.
- Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined.
- Turn dough onto a floured work surface and pat it together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing the dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits. Reroll any scraps to cut more biscuits; you should get 12 total.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush buttermilk over the tops.
- Bake in the preheated oven until biscuits are flaky and golden brown, about 15 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g
CHEF JOHN'S BUTTERMILK BISCUITS
This deceptively simple buttermilk biscuit recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; and crisp in just the right spots. Ice-cold butter and some extra dough folding are key to having lots of flaky layers in each golden brown buttermilk biscuit.
Provided by Chef John
Categories Biscuit
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, baking soda, and salt together in a large bowl. Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.
- Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined.
- Turn dough onto a floured work surface and pat it together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing the dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits. Reroll any scraps to cut more biscuits; you should get 12 total.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush buttermilk over the tops.
- Bake in the preheated oven until biscuits are flaky and golden brown, about 15 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g
Tips:
- Use cold butter and buttermilk for the biscuits. This will help to create a flaky texture.
- Do not overwork the dough. Overworking the dough will make the biscuits tough.
- Roll out the dough to a thickness of about 1/2 inch. This will ensure that the biscuits cook evenly.
- Cut the biscuits with a sharp knife or biscuit cutter. This will help to create clean edges and prevent the biscuits from sticking together.
- Bake the biscuits in a hot oven until they are golden brown. This will help to create a crispy exterior and a fluffy interior.
Conclusion:
Chef John's buttermilk biscuits are a delicious and easy-to-make treat. By following these tips, you can create perfect biscuits that are sure to impress your family and friends. Buttermilk biscuits are a versatile side dish that can be served with a variety of meals. They are also a great snack or breakfast food. These biscuits are sure to become a favorite in your home!
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