FLUFFY BUTTERMILK BISCUITS
Ever in search of biscuits that actually rise, I tried this recipe and they DID, indeed, rise! HINT: Do not twist the biscuit cutter, just punch through the dough. Twisting "seals" the edges and the biscuit doesn't rise as well. The secret to this recipe, according to the author, is the type of flour. The lower the protein content, the higher the biscuit will rise. "Southern" flours such as White Lily, are recommended. Since Southern flours aren't always available, she came up with this preparation.
Provided by HisPixie
Categories Breads
Time 20m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees.
- Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an ungreased baking sheet handy.
- Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball.
- Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, 3/4 - 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.
- Bake biscuits: place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.
Nutrition Facts : Calories 120.4, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.8, Sodium 245, Carbohydrate 18, Fiber 0.5, Sugar 0.8, Protein 2.5
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Nansubuga Hannii
[email protected]I'm not sure what I did wrong, but my biscuits turned out really flat.
Muhammed Rashid
[email protected]These biscuits were delicious! I made them for my family and they all loved them.
MH MAMUN
[email protected]I made these biscuits for a potluck and they were a huge success. Everyone loved them!
Annette Komenda
[email protected]These biscuits were a little too dense for my taste.
Isabella Sanchez
[email protected]I've made these biscuits several times now and they're always a hit. They're the perfect addition to any breakfast or brunch.
Saima Irfan
[email protected]These biscuits were so easy to make and they tasted delicious. I'll definitely be making them again soon.
Victor Nkpofor
[email protected]I'm not a huge fan of buttermilk, but these biscuits were still really good. The texture was perfect and they were very flavorful.
Rahat Lateef
[email protected]These biscuits were amazing! I added a little bit of garlic powder and they were perfect.
Santosh Mandal
[email protected]I followed the recipe exactly, but my biscuits didn't turn out as fluffy as I expected.
Marvel_supes_exelsior
[email protected]These biscuits were a bit dry for my taste.
Joe Splunge
[email protected]I was a little skeptical about making biscuits from scratch, but this recipe made it so easy. The biscuits were delicious and I'm so glad I tried it.
Jonathan Mora
[email protected]These biscuits were easy to make and turned out great! I'll definitely be making them again.
86johnm86
[email protected]I've tried many buttermilk biscuit recipes, but this one is by far the best. The biscuits are always perfect and they taste amazing.
oluwole johnson
[email protected]I made these biscuits for my family and they were a hit! Everyone loved them.
Luca Degaetano
[email protected]These biscuits were absolutely delicious! They were so light and fluffy, and the buttermilk flavor really came through. I'll definitely be making these again.