Best 2 High Rise Buttermilk Biscuits Recipes
Biscuits, a staple in Southern cuisine, have been enjoyed for generations, and their fluffy, flaky layers are a testament to the culinary expertise of those who have perfected the art of making them. Among the various biscuit recipes, the high-rise buttermilk biscuit stands tall, boasting an impressive height and a tender, melt-in-your-mouth texture that makes it a favorite among biscuit enthusiasts. Whether you are a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating these delectable biscuits, ensuring that your next batch will be a soaring success.
Check out the recipes below so you can choose the best recipe for yourself!
HIGH-RISE BUTTERMILK BISCUITS
This recipe comes from chats with friends and many weekend mornings of making biscuits. Pay close attention to technique -- it is certainly as important as the ingredients -- and you'll surely make a moist, airy, tasty biscuit with good rise. Important: Use fresh, aluminum-free baking powder; this is less salty than regular baking powder and allows you to add more without affecting taste.
Provided by Emily E
Categories Bread Quick Bread Recipes Biscuits
Time 54m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- Mix flour, baking powder, and salt together in the bowl of a stand mixer with a paddle attachment. Add unsalted butter and mix at medium speed until well incorporated and the mixture resembles wet sand, about 4 minutes.
- Remove the bowl from the mixer and fold in buttermilk until dough sticks together.
- Dump dough onto a flour work surface; pat into a rectangle. Pat remaining dry crumbs into the mixture by hand.
- Cut dough in half with a floured bench knife; stack cut halves on top of each other. Press layers together to about 1 1/2-inch thickness, shaping a long rectangle as you go. Repeat 3 to 5 times.
- Cut dough into 8 even squares with the bench knife. Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit.
- Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.
- Bake biscuits in the preheated oven, checking halfway through bake time, until tops are golden brown and a toothpick inserted into the center comes out clean, 14 to 18 minutes.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 52.5 g, Cholesterol 32 mg, Fat 12.4 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 7.6 g, Sodium 973 mg, Sugar 1.9 g
HIGH-RISE BUTTERMILK BISCUITS
Categories Game
Number Of Ingredients 6
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- Mix flour, baking powder, and salt together in the bowl of a stand mixer with a paddle attachment. Add unsalted butter and mix at medium speed until well incorporated and the mixture resembles wet sand, about 4 minutes.
- Remove the bowl from the mixer and fold in buttermilk until dough sticks together. (Add up to 1/4 cup extra buttermilk if mixture is not sticking together.)
- Dump dough onto a flour work surface and pat into a rectangle. Pat remaining dry crumbs into the mixture by hand.
- Cut dough in half with a floured bench knife. Stack cut halves on top of each other. Press layers together to about 1 1/2-inch thickness, shaping a long rectangle as you go. Repeat 3 to 5 times.
- Cut dough into 8 even squares with the bench knife. Cut off uneven edges and put these scraps to the side (clean cuts on all sides will encourage rise). Pat scraps together to make 1 odd-shaped ninth biscuit.
- Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.
- Bake biscuits in the preheated oven, checking halfway through bake time, until tops are golden brown and a toothpick inserted into the center comes out clean, 14 to 18 minutes.
Tips:
- Use Cold Butter: Cold butter is key to creating flaky layers in your biscuits. Make sure the butter is chilled before using it, and grate it into the flour mixture with a box grater.
- Don't Overwork the Dough: Overworking the dough will result in tough biscuits. Mix the ingredients just until the dough comes together, and then handle it as little as possible.
- Chill the Dough Before Baking: Chilling the dough before baking helps to develop the flavor and texture of the biscuits. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes before baking.
- Bake the Biscuits in a Hot Oven: A hot oven is essential for creating tall, fluffy biscuits. Preheat your oven to the highest temperature possible before baking the biscuits.
- Don't Open the Oven Door: Opening the oven door during baking can cause the biscuits to fall. Resist the temptation to peek at the biscuits until they are done baking.
Conclusion:
These high-rise buttermilk biscuits are the perfect addition to any breakfast, brunch, or dinner. They are light, fluffy, and flaky, with a delicate buttermilk flavor. With a few simple tips, you can easily make these biscuits at home. Whether you are a seasoned baker or a beginner, you are sure to love this recipe. So preheat your oven and get ready to enjoy some delicious, homemade biscuits!
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