Buttermilk Biscuits are soft, flaky and melt right into your mouth. These are perfect for a thanksgiving dinner or even any other event. The lightly brown, crusted top adds to make an amazing flavor that seems like it came right out of a restaurant. There are numerous ways you can serve these, one being topping them with strawberry jam.
How To Make
In a mixing bowl combine your dry ingredients; Flour, Baking soda, Baking powder, and salt.
Add in your cold butter. You can either grate the butter in or cut the butter into small slices. The butter must be cold or else the dough will be extremely hard to work with. You can even try using frozen butter if you feel like it will melt sooner.
Using a fork or your hands, mix together the ingredients. Make sure the butter is properly mixed into the mixture. There should be no large clumps here and there.
Once the butter is properly incorporated, add in the butter milk slowly. Start mixing the dough slowly so it turns into a sticky dough. Don't over mix the dough as that will cause your biscuits to gain too much air, causing them to be unpleasantly chewy.
Put flour on the surface you are going to be kneading the dough in. Put the dough on the surface and start lightly kneading in. Make it into a rectangular shape, and fold it. You want to fold and layer the dough around 5 times. This will help the biscuits be flakey and soft.
In the last fold, pat the dough so it becomes half an inch in height.
Using a cookie cutter, cut circles around the dough to make the biscuits. Place each biscuit into a greased tray.
Keep following the previous step until the dough has been used up. If you have some left over dough, knead it again and just make it into a circle shape.
Put the biscuits close to each other. this will help them rise together and not fall over.
Put these Biscuits in the oven on 450 degrees Fahrenheit for 14-15 minutes.
Once they are out of the oven, spread some melted butter on top of them.
Extra Information:
Freeze the butter beforehand so that the entire process of making the dough becomes easier. Warm butter will make the dough extremely sticky.
If your dough starts becoming a bit stickier, pat some flour on it.
Grated butter helps to incorporate better rather than butter cut into small pieces.
If your biscuits look too thick, pat them down. Too thick of biscuits will fall over in the oven.
If you don't have butter milk, you can add 1 TBSP of white vinegar in 1 cup of milk.
Watch the video on how to make these flaky and soft biscuits down below:
Recipe:
These smell incredible, definitely recommend making them if you have the ingredients.
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