Remove biscuits to a wire rack to cool for a few minutes. Bake for 12 to 16 minutes until they are golden brown. Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F. Melt the remaining tablespoon butter and brush tops with melted butter, then sprinkle with the remaining 1/4 teaspoon of sea salt. Cover loosely with plastic wrap and let them rest at room temperature for 15 minutes. Transfer the biscuits to a silicone mat or parchment paper lined baking sheet about 1/2-inch apart. Cut the dough into 9 squares (2 by 2 inches each) with a pizza cutter. Roll or press out to a 6 by 6-inch rectangle again about 2 inches thick. Buttermilk biscuits don't require a pantry's worth of baking ingredients instead, most recipes only call for flour, baking powder and/or baking soda, butter, buttermilk, and salt. With floured hands, gently press the dough out into an 11 by 8-inch rectangle, about 1/4 to 1/2-inch thick, dust lightly with flour and gently fold it over in thirds, like a letter. Turn the dough out onto the floured work surface. 6 to 8 times, or Add the buttermilk and pulse until a dough ball forms, about 5 to 6 times.ĭust a dry work surface with flour and have the remaining 1 cup ready for kneading. Add the butter and shortening and pulse to combine, until small crumbles are present. In the bowl of a food processor, fitted with the steel blade, pulse together the cake flour, 3/4 cup of the all-purpose flour, baking powder, baking soda and 1 teaspoon salt. 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!Cut 1/2 cup of the butter into 1/2-inch pieces and refrigerate it along with the shortening. 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. Next, add buttermilk and stir until combined. Then, using your fingertips rub ¾ cup of chilled butter into the dry ingredients until it looks like coarse meal. Next, whisk together the flour, sugar, baking powder, salt, and baking soda. If it seems dry, add a bit more buttermilk. To make homemade buttermilk biscuits first, preheat your oven to 425 degrees. 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. Rub 2 tablespoons of the cold butter into the flour with your fingertips. 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? :-) Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Empty the bowl onto a lightly floured surface and bring the dough together with lightly floured hands You want to gently knead the dough by patting the dough into a 1/2-inch thick circle and then fold the dough in half. 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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