ULTIMATE FLAKY BUTTERMILK BISCUITS RECIPE - (3.7/5)
Provided by DreiFromBK
Number Of Ingredients 7
Steps:
- We prefer King Arthur all-purpose flour for this recipe, but other brands will work. Use sticks of butter. In hot or humid environments, chill the flour mixture, grater, and work bowls before use. The dough will start out very crumbly and dry in pockets but will be smooth by the end of the folding process; do not be tempted to add extra buttermilk. Flour the counter and the top of the dough as needed to prevent sticking, but be careful not to incorporate large pockets of flour into the dough when folding. 1. Line rimmed baking sheet with parchment paper and set aside. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Coat sticks of butter in flour mixture, then grate 7 tablespoons from each stick on large holes of box grater directly into flour mixture. Toss gently to combine. Set aside remaining 2 tablespoons butter. 2. Add buttermilk to flour mixture and fold with spatula until just combined (dough will look dry). Transfer dough to liberally floured counter. Dust surface of dough with flour; using your floured hands, press dough into rough 7-inch square. 3. Roll dough into 12 by 9-inch rectangle with short side parallel to edge of counter. Starting at bottom of dough, fold into thirds like business letter, using bench scraper or metal spatula to release dough from counter. Press top of dough firmly to seal folds. Turn dough 90 degrees clockwise. Repeat rolling into 12 by 9-inch rectangle, folding into thirds, and turning clockwise 4 more times, for total of 5 sets of folds. After last set of folds, roll dough into 8 1/2-inch square about 1 inch thick. Transfer dough to prepared sheet, cover with plastic wrap, and refrigerate for 30 minutes. Adjust oven rack to upper-middle position and heat oven to 400 degrees. 4. Transfer dough to lightly floured cutting board. Using sharp, floured chef's knife, trim 1/4 inch of dough from each side of square and discard. Cut remaining dough into 9 squares, flouring knife after each cut. Arrange biscuits at least 1 inch apart on sheet. Melt reserved butter; brush tops of biscuits with melted butter. 5. Bake until tops are golden brown, 22 to 25 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 15 minutes before serving.
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Serah Kimani
[email protected]These biscuits are the perfect way to show your loved ones how much you care. They're so delicious and comforting.
M Bashir
[email protected]I love that this recipe doesn't require any special ingredients. I always have everything I need on hand.
Wilson Pettiford
[email protected]These biscuits are a great way to use up leftover buttermilk. They're so easy to make, and they're always a hit.
Nurnobi Manik
[email protected]I'm so glad I found this recipe. These biscuits are a lifesaver when I'm short on time.
Mallang Vlog
[email protected]These biscuits are the perfect addition to any meal. They're so versatile, and they can be served with anything from gravy to jam.
Mohieddine Derbas
[email protected]I made these biscuits for my family and they loved them! They're so flaky and flavorful, and they disappeared in minutes.
Katlego TK Makwela
[email protected]These biscuits are a great way to start your day. They're so light and fluffy, and they pair perfectly with a cup of coffee.
Ssewankambo Shahaf
[email protected]I've been looking for a good biscuit recipe for ages, and I've finally found it! These biscuits are everything I've been looking for and more.
MD jitu
[email protected]These biscuits are the perfect comfort food. They're so warm and fluffy, and they just melt in your mouth.
Ataz
[email protected]I'm not a big baker, but these biscuits were so easy to make. I'm definitely going to be making them again.
Fannu Video help Trips
[email protected]I made these biscuits for a brunch party and they were a huge hit. Everyone raved about how delicious they were.
Khaled Saad
[email protected]These biscuits are a game-changer! They're so easy to make and they taste like they came from a bakery.
Dhon David
[email protected]I've tried a lot of biscuit recipes, but this one is by far the best. The biscuits are so flaky and flavorful. I'll definitely be making these again.
Chika Obasi
[email protected]I was skeptical about the buttermilk, but it really makes these biscuits extra special. They're so light and airy.
MD.rokibul Islam
[email protected]These biscuits are the perfect balance of flaky and fluffy. I followed the recipe exactly and they turned out amazing!