Sharonsflakybuttermilkbiscuits Recipes

THE ULTIMATE FLAKY BUTTERMILK BISCUIT RECIPE

Steps:

• Heat oven to 425 degrees F (218 degrees C). Rub the inside of a cast iron skillet with a bit of vegetable oil or melted shortening. This will create a deliciously crispy bottom on the biscuits. (*You can also bake these in a baking dish. See note below.)
• Cut the butter into small 1/2-inch pieces, put them on a plate or in a bowl, and pop it into the freezer for about 10 minutes. You want the butter to be very cold, but not frozen.
• Put the cake flour, all-purpose flour, baking powder, baking soda, salt, and sugar in the bowl of a food processor OR in a mixing bowl. Pulse a few times to blend, OR stir with a wire whisk.
• Add the butter and pulse 3 or 4 times, just until the butter is incorporated enough for the mixture to look like coarse crumbs. Alternatively, use a pastry cutter to cut the butter into the dry ingredients. You can also just use your fingers; rub the butter into the dry ingredients just until the mixture looks like coarse crumbs. (See photos above for guidance.)
• If you've been using a food processor, dump the mixture into a mixing bowl. Set a small bowl of flour nearby just incase you need it later.
• Make a well in the center of the mixture and pour in the buttermilk. Use a spoon or rubber spatula to gently mix the ingredients until a shaggy dough begins to form. Then, use your hands to gently knead the dough until it holds together completely. (See notes below about under and over working the dough.)
• Dump the dough out onto a clean work surface. Pat or roll it out into a rectangle that's about 1-inch thick. If it's really sticking to the work surface, sprinkle with a bit of flour. Use only enough flour to keep the dough from sticking.
• Fold one side of the dough to the center, then fold the whole thing over again, like you're folding a letter. (See photos above for guidance.)
• Give the dough a quarter turn and roll or pat it out into a 1-inch thick rectangle again. Repeat the folding process, give the dough a quarter turn, and repeat the folding process once more.
• Roll or pat the dough back out into a 1-inch thick rectangle and use a 3 1/2-inch biscuit cutter to cut out the biscuits. As you cut them out, set them on a plate. Reroll the dough as necissary, cutting out biscuits until you have 8-10 biscuits.
• Set the plate of biscuits in the freezer for 10 minutes. Then, remove the biscuits from the plate and place them in the cast iron pan (or baking dish). Set the biscuits very close together inside the pan so that their sides are touching. This will help them rise while they bake.
• Brush the tops of the biscuits with 2 tbsp (1oz/ 28g) melted butter and place in the oven. Bake for 18-20 minutes, until their tops are golden brown. Biscuits are best served immediatly, while still warm, drizzled with honey or spread with jam.

CLASSIC BUTTERMILK BISCUITS

Steps:

• *Pop the 1/2 cup of butter into the freezer for 15 minutes before your start your biscuits, for best results.
• Preheat oven to 425F.
• In a large bowl, whisk together the flour, baking powder, sugar and salt. Grate in the cold or frozen butter, then add the buttermilk. Mix with a spoon until the mixture comes together and is evenly moist. *You may need to add a splash more buttermilk if you still have some dry flour mixture at the bottom of the bowl. The mixture should be evenly moistened, but not sticky.
• Turn the mixture out onto a lightly floured work surface and flatter to a 1-inch thick round. Using a bench scraper, fold half of the circle over the other half. Flatten slightly with the bench scraper. Rotate the dough 1/4 turn, then fold in half again. Repeat this turning, flattening and folding 2 more times. Use a rolling pin to gently flatten and smooth the round into a 1-inch thick circle.
• Use a 2 1/2-3-inch biscuit cutter (or a glass of similar diameter). You can gather up and re-roll the scraps and cut a few more biscuits. Place the cut biscuits on a parchment lined baking sheet.
• Bake for 12-14 minutes. Remove from oven and immediately remove from the pan to a cooling rack. Brush the top of the biscuits with some melted butter, then sprinkle with some coarse salt.

SHARON'S FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. Melt 4 tbl butter in a 8 or 9-inch square baking pan. Set aside.
• Mix together flour, baking powder, baking soda and salt. Cut in remaining butter until mixture resembles coarse cornmeal.
• Make a hole in the dry ingredients and add buttermilk all at once. Stir only to moisten and until dough is free from sides of the bowl.
• Knead gently 10 to 12 times. Do not overknead or biscuits will be tough.
• Roll out to be about 1 inch thick. Cut with a 2-3 inch round "cookie" cutter that has been dipped in flour. Place biscuits in pan over melted butter, and turn so both sides are coated. Bake 12-15 minutes, serve immediately.

FLAKY BUTTERMILK BISCUITS

Steps:

• Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment.
• In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold). Make a well in the center of the flour mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
• Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits. Do not re-roll the scraps, but pat them together and cut into rounds. Transfer biscuits to the baking sheet.
• Melt remaining 1 tablespoon butter. Brush butter lightly over the tops of biscuits. Bake until puffed and golden, about 15 to 20 minutes. Cool 5 minutes before serving.

THE BEST FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
• Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

SOUTHERN FLAKY BUTTERMILK BISCUITS

Steps:

• 1. Preheat oven to 450.
• 2. Combine the dry ingredients and mix to distribute everything.
• 3. Add butter and shortening (all cubed) and quickly break up the fats with your fingers until there are no large pieces.
• 4. Add in butter milk and stir just enough to combine.
• 5. Turn out dough until floured surface and fold 5-6 times.
• 6. Press out so dough is about 1" thick.
• 7. Use a 2-inch cutter to cut out the biscuits. Place them on a cookie sheet just touching each other.
• 8. Reform dough and continue to cut out biscuits.
• 9. Bake for 10-12 minutes until lightly golden.