12/5/2023 0 Comments Buttermilk biscuit recipe easyNo other type of milk will work for this recipe. It reacts with the baking powder in the self-rising flour allowing the biscuits to rise. Milk - Only use buttermilk for this recipe.Cold butter releases steam while baking and forms air pockets within the biscuits that produce a light and fluffy texture. If your kitchen is warm, it's best to freeze the butter for 20 minutes ahead of time. Butter - Make sure your butter is very cold before using.(If you only have all-purpose flour on hand, you can use that instead but be sure to add one tablespoon of baking powder and half a teaspoon of salt to the two cups of flour in the recipe.) Flour - This recipe uses self-rising flour because it contains baking powder which reacts with the buttermilk allowing the biscuits to rise.(For measurements, please scroll down to the recipe card below.) This recipe only has 3 simple ingredients you probably already have in your kitchen. My family LOVES this recipe and here are a few reasons why you will also. More days than not, you'll find homemade biscuits hot out of the oven cooling on my countertop while little hands wait impatiently to snatch them up. My Moist Blueberry Muffins and Homemade Cinnamon Rolls are also widely requested and 100% kid-tested and approved! Why You'll Love Them? If you love breakfast and leftovers as much as we do, you'll also want to try my Leftover Mashed Potato Pancakes! They are the perfect breakfast dish for mornings after a large meal, such as the holidays, and you'll be amazed how soft and fluffy they are! Here in Texas, biscuits are a Southern breakfast tradition topped with Country Cream Gravy or slathered with butter, jam, sugar cane syrup, sorghum, molasses, honey…I could keep going but I'll stop - this is making me very hungry! See, great bread doesn’t have to be hard! Besides, if you make sausage gravy to go with these biscuits, you have an amazing Sunday breakfast!These are by far the best, most delicious homemade biscuits you will ever try! They are so fluffy, buttery, and full of soft flaky layers.Īs a mom of two young children, this is my go-to easy homemade biscuits recipe since it only has 3 simple ingredients - self-rising flour, butter, and buttermilk. Then, when you’re ready for hot, flakey buttermilk biscuits, pull out what you need and bake them! Put them frozen straight onto a baking sheet and bake about 18-20 minutes at 450 degrees. As soon as the dough is frozen, pack them in an airtight container or a freezer bag. Don’t overbake!Īnd you can freeze the biscuits before they’re baked! After you cut them, put the circles (or squares) on a baking sheet and pop them in the freezer. These biscuits tend to rise more (plus I like them better!) For crusty biscuits, put them about an inch apart, so the heat can circulate around them.īake for 10-12 minutes or until they are light golden brown. You could get really crazy and use different shape cut outs too!įor soft-sided biscuits, place the biscuits with their edges together on the baking sheet. If you don’t have a biscuit cutter, you can always use a knife and cut the biscuits into squares. Fold the dough over several times, gently pressing down to about 1 inch thickness.Ĭut the dough into rounds with a biscuit cutter. This will over work the gluten in the biscuit and make it tough. Turn the dough out onto a floured work surface and pat it into a circle about 1/2-inch thick. If it seems dry, add a bit more buttermilk. Mix the cold buttermilk into the dough with a fork. The water in the butter turns to steam in the oven and puffs the biscuits to give you those light flaky layers! YUMM! You want some pieces to be reduced to flakes and others to be pebbly and about the size of peas. Add your ice-cold butter and pulse a few times. Mix together the flour, baking soda and baking powder in a food processor. Cut the butter into small pieces, put them on a small plate or in a small bowl and put it in the freezer while you prepare the rest of the dough. * One very important tip: the butter for your biscuits should be cold! Very, very cold. After you add the butter you can add small dices of your favorite cheese or add ham chunks, minced green chiles, orange zest – whatever you want! Let your imagination run free! Doesn’t get any better than that, does it? :-) You can make herb biscuits – stir minced fresh herbs or a pinch of dried herbs into the flour before you add the butter. This is a very basic buttermilk recipe and there are many ways to play with it. If you’ve never made biscuits before, I have to tell you, there is something very satisfying about digging your hands into dough and creating flaky goodness in just a few minutes.
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