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: 20 minutes | Chill time: 1 hour | Bake time: 20 minutes | Total time: 1 hour 40 minutes | Yield: 10–12 biscuits
Ingredients
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking soda
2 tablespoons baking powder
2 sticks cold butter, grated
1 1/2 cups buttermilk
Maldon salt flakes
Egg wash: 1 egg whisked with a splash of milk
Directions
These biscuits can be made by hand or with a stand mixer, but they turn out best when mixed by hand. The key is not to overwork the dough so the biscuits stay light and fluffy.
Make sure the butter is very cold, either from the refrigerator or freezer.
In a large bowl, combine the sifted flour, salt, sugar, baking soda, and baking powder. Whisk just until the dry ingredients are evenly mixed.
Grate the cold butter into the dry ingredients. Grated butter works well because it creates pockets of air and helps make the biscuits flaky.
Slowly add the buttermilk, a little at a time, until the biscuit mixture comes together.
Turn the dough out and gently put it together into a ball. Let it rest for at least 30 minutes.
After the dough has rested, roll it lengthwise into a rectangle about 1 1/2 inches thick.
Fold each end toward the center of the dough, like an envelope. Turn the dough to the left, roll it out again, and fold the fold. This creates buttery layers.
Repeat the envelope fold 5 times.
On the final roll, shape the dough into a rectangle about 2 inches thick.
Using a serrated knife, trim the sides with a gentle sawing motion. Do not press straight down, as this can seal the layers. Cut into 10–12 squares, about 2 inches by 2 inches each.
Place the biscuits on a baking tray. Brush the tops with egg wash and sprinkle with Maldon salt flakes.
Refrigerate the tray for 30 minutes.
Bake in a hot oven at 350°F for about 20 minutes, or until the biscuits are flaky and light with lightly browned bottoms.