This is something you will enjoy for Brunch, lunch or dessert. Here in the south you have them with gravy! Where I come from you have them with clotted cream and jam.
You can even make the cutest little sandwiches out of them. Your family will love them!
My Buttermilk biscuits
Key Ingredients:
Flour, This recipe uses All purpose flour. White Lilly or King Arthur A.P. Flour which has many great results. These flours makes a great fluffy biscuit.
Cold Butter, It’s very important to have great butter, if you use unsalted, then you make sure to add the salt to the recipe. If there is salt in the butter, then you need less salt in your recipe. European butter like Kerry Gold is always better. Any style of butter that is out there, works just as well. I like the salted butter, it just gives a great flavor to the biscuits. The colder the butter the better the biscuits.
Baking powder and baking soda
I use both leavening agents especially when using buttermilk in my biscuits. The baking powder makes the biscuits so fluffy inside, when you add baking soda to a recipe especially when there is buttermilk, lemons or yogurt it helps the the biscuits you are baking to rise and become light.
milk or buttermilk
Buttermilk is what’s leftover after whipping the whipping cream into butter. When the butter separates for the liquid It adds a great tangy flavor to biscuits or muffins.
You can also use whole milk instead, it helps to bring a rich creaminess to the biscuits .
salt and sugar
Of course salt and sugar help balance the flavors of the biscuits. You do not need to put alot of sugar in the biscuits either.
My Buttermilk Biscuits
Prep time: 15 min.
Bake time: 15-20min 375.degrees F.
Makes12 square biscuits
Ingredients
4 c. A.P. Flour
1 tsp. salt
1 tsp. sugar
1/2tsp. baking soda
2 tbsp. baking powder
2 sticks cold butter(grated)
1 1/2c. buttermilk
Malden salt flakes
Egg wash (little milk+1 egg whipped together)
Directions
This is something I have made by hand and by stand-mixer, this is much better by hand. Something you do not want to do with these light and fluffy biscuits is overwork.
Make sure you have 2 sticks of butter in fridge or freezer.
In a large bowl add sifted flour, salt, sugar, baking soda, and powder. Whisk with a hand whisk, just until the dry ingredients are combined.
Grate the frozen butter into the dry ingredients. I like the gated butter the best because it adds pockets of air to the biscuits.
Slowly add a little butter milk at a time until the biscuit mixture comes together.
Take the biscuit dough out and bring it together into a ball. Rest for 30 minutes (at least).
When the biscuit dough has rested get your favorite rolling pin and roll out lengthwise, into a rectangle. About 1 ½ inch.
Take each end and fold to the middle of the dough, turn it to the left and roll out again doing the same thing. I call it an envelope fold. This adds layers of buttery texture.
Do that 5 times.
The last time you roll out the biscuit dough, make it into a rectangle so the dough is 2 inch thick.
With a serrated knife cut the sides off, do not push down on the knife, do a sawing motion until the ends are cut off. It makes for a nice square biscuit.
You should have 10-12 squares. (2inch by 2 inch).
Place onto a tray and brush tops with egg wash top with a sprinkle of Malden salt.
Place it in the fridge for 30 min.
Then place in a hot over at 350 degrees for 20 minutes or until flakey and light. Bottoms should be light brown.
