BA’s Best Buttermilk Biscuits Recipe

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In case you’re on the lookout for clues to a profitable selfmade buttermilk biscuit recipe, you gained’t discover them within the substances record. That ought to all the time be easy. The actual secret for making the perfect biscuits—ones with crispy, golden brown tops, tender middles, and a bounty of buttery, flaky layers—lies within the method. And this simple biscuit recipe from pastry professional Claire Saffitz is all about method. (Catch Claire making the biscuits.)

It hinges on maintaining your prep time brief and your dairy as chilly as potential. In case your kitchen runs heat, toss the butter slices within the freezer for not less than half-hour after which add the frozen butter straight to your meals processor. (No meals processor? A pastry cutter or perhaps a fork works high quality, however it’s possible you’ll wish to chill your flour too to keep away from overmixing your dough.) Chilly buttermilk can also be important; even should you’re utilizing a substitute, stash it within the fridge till you’re able to pour. This enables for “little cabinets” of chilly butter, as Claire calls them, to turn into lodged within the flour combination so these coveted layers can materialize because the biscuits bake.

The ultimate step is a type of low-key lamination whereby the biscuit dough is reduce into 4 squares, stacked, after which rolled once more on a evenly floured floor to attain even extra flaky layers. When you may definitely use a biscuit cutter or plain spherical cookie cutter to type the biscuits, Claire suggests slicing the slab into neat squares (nearly like scones) to attenuate scraps.

These tender biscuits style nice with a swipe of salted butter and jam, a slathering of honey butter, or a drizzle of Southern tomato gravy (don’t knock it till and all that). However don’t hesitate to stuff them with a poached egg or fried hen for a full-on sandwich vibe.

In search of biscuits with sausage gravy? We’ve a recipe for that.

12 Servings
3½ cups (438 g) all-purpose flour, plus extra for floor
2½ tsp. baking powder
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
2 tsp. sugar
¼ tsp. baking soda
1 cup (2 sticks) chilled unsalted butter, reduce into ½-inch items, plus extra, melted, for brushing
1 cup buttermilk, chilled


Step 1
Place rack in center of oven; preheat oven to 425°. Line a big baking sheet with parchment paper.

Step 2
Pulse 3½ cups (438 g) all-purpose flour, 2½ tsp. baking powder, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 2 tsp. sugar, and ¼ tsp. baking soda in a meals processor to mix. Add 1 cup (2 sticks) chilled unsalted butter, reduce into ½-inch items, and pulse till largest items of butter are the dimensions of a pea. Switch to a big bowl and regularly drizzle 1 cup buttermilk, chilled, over the dry substances, tossing with a fork as you go to include. Knead combination a couple of instances in bowl till a shaggy dough types (combination will look just a little dry); end up onto a clear floor and pat right into a 1″-thick sq..

Step 3
Utilizing a knife or bench scraper, reduce dough into 4 items. Stack items on high of each other, sandwiching any unfastened dry bits of dough between layers, and press right down to flatten. Carry up dough with bench scraper and mud work floor with all-purpose flour. Roll dough right into a 1″-thick rectangle and trim a skinny border round sides of dough to create clear edges. Lower right into a 4×3 grid to make 12 biscuits (don’t reroll scraps). Switch to parchment-lined baking sheet, spacing 2″ aside; freeze 10 minutes.

Step 4
Brush tops of biscuits with melted butter and place in oven. Scale back oven temperature to 400°; bake biscuits till deep golden brown on backside and golden on high, 20–25 minutes.

Do forward: Biscuits (unbaked) might be made 1 month forward. Freeze, uncovered, on baking sheet till strong, then switch to a resealable plastic bag. Don’t thaw earlier than baking, however add a couple of minutes to baking time. In case you in some way handle to have leftovers, retailer cooled biscuits in an hermetic container at room temperature for as much as 2 days.

Vitamin Per Serving

Energy (kcal) 290 Fats (g) 16 Saturated Fats (g) 10 Ldl cholesterol (mg) 45 Carbohydrates (g) 30 Dietary Fiber (g) 1 Complete Sugars (g) 2 Protein (g) 5 Sodium (mg) 460

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