CRUSTY BUTTERMILK BISCUITS
Renowned Alabama chef Scott Peacock has a certain way with biscuits, so it was a no-brainer for us to turn to him for another version of his classic recipe. But this is no imitator-here we have an all-butter version that comes in smaller portions-just perfect for a big gathering. Lastly, A blend of two different flours, whole wheat and cake, create an ultra-crisp crust and a melt-in-your-mouth crumb that is ideal for jams and gravies.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes about 35 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 500°F. In a large bowl, whisk together both flours, baking powder, and salt until thoroughly combined. Using your fingers, quickly work in butter, rubbing between your fingers to flatten as you go. (Roughly half of butter should have the consistency of very coarse meal; the rest should be in largish flattened pieces.) Make a well in mixture; pour in buttermilk. Stir quickly just until dough is well moistened and just beginning to form a mass. (It will be very wet and sticky.)
- Turn out dough onto a generously floured board or biscuit marble; sprinkle just enough flour over it to make it easy to handle. Knead quickly, without applying too much pressure as you fold. (The goal is to develop structure quickly without deflating.) Once it forms a cohesive dough, move to side of board; scrape up kneading flour.
- Sprinkle a fresh, light dusting of flour on board. (Do not flour top of biscuit dough.) Flouring only hands and rolling pin as needed, roll out dough approximately 1/2 inch thick. With a floured fork, pierce all the way through at 1/2-inch intervals. Using a 1 3/4-inch round cutter, stamp out biscuits (without rotating cutter); place them on parchment-lined baking sheets, almost touching. Gather and reroll scraps; punch out and place more rounds. Bake until biscuits are puffed slightly and brown, 12 to 15 minutes. Serve warm.
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Ajit Sah
[email protected]These buttermilk biscuits are the epitome of Southern comfort food. They're warm, fluffy, and have a delicious buttermilk flavor. I love serving them with gravy, fried chicken, and collard greens.
Amit Prena
[email protected]I've tried many buttermilk biscuit recipes, but this one is by far the best. The biscuits are always light and fluffy, with a perfect crust. I highly recommend this recipe to anyone who loves a good biscuit.
James Mutisya
[email protected]I love that these biscuits can be frozen. I made a big batch and froze half of them. They were just as delicious when I reheated them as they were when I first made them.
Sajjad hossen jr
[email protected]The crust on these biscuits was out of this world! It was perfectly golden brown and had a wonderful crunch. I couldn't get enough of it.
Haruna aishat
[email protected]These buttermilk biscuits are so versatile. I've used them for breakfast, lunch, and dinner. They're great on their own, with butter and jam, or even as a side dish with soup or chili.
Billy Marimon
[email protected]My kids absolutely loved these biscuits! They were soft and fluffy, and the perfect size for little hands. I'll definitely be making these again for their school lunches.
Sarah Gray
[email protected]The butter in these biscuits made them incredibly rich and decadent. They were perfect for a special breakfast or brunch. I would highly recommend them to anyone who loves a good biscuit.
DJ BrickZ
[email protected]I'm not much of a baker, but these biscuits were so easy to make. I had them in the oven in no time and they turned out perfectly. I'll definitely be making these again soon.
Md Daloyer
[email protected]These buttermilk biscuits were the perfect accompaniment to my chicken and gravy. They soaked up the gravy beautifully and added a delicious flavor dimension to the dish.
Albrea Newton
[email protected]The buttermilk in these biscuits worked its magic! They were incredibly tender and flaky. I couldn't stop eating them. My only regret is that I didn't make a double batch.
elton lluko
[email protected]The buttermilk biscuits were a burst of flavor in every bite. The crust was golden brown and the inside was fluffy and moist. I enjoyed them plain, but they would also be great with butter, jam, or gravy.
Kelita Lashae
[email protected]These biscuits brought me right back to my grandma's kitchen. The flavor was spot-on and the texture was just like I remember. I'll definitely be making these again and again.
Muzammil Shahzad
[email protected]I'm a novice in the kitchen, but these biscuits turned out amazing! The instructions were easy to follow and the results were impressive. My friends couldn't believe I made them myself.
aiden van straaten
[email protected]These biscuits were absolutely delightful! The buttermilk added a lovely tanginess, and the crust was perfectly crispy. I served them with honey butter and they were a hit with my family.