welcoming, it is me, Dave, welcome to my recipe blog. In this special moment, I’m gonna show you how to prepare a special dish, buttermilk biscuits. One of my favorites. This time, I am going to make it a bit tasty. This will be really tasty.
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Buttermilk biscuits is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Buttermilk biscuits is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have buttermilk biscuits using 6 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Buttermilk biscuits:
- Take 2 cup of all-purpose flour, plus more for dusting the board.
- Take 1/4 tsp baking soda
- Take 1 tbsp baking powder ( use one without aluminum it said but I did just regular)
- Take 1 tsp kosher salt OR 1 teaspoon of salt
- Prepare 6 tbsp unsalted butter, very cold( I used salted and tasted great)
- Make ready 1 cup Buttermilk (approx)
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together. Use a pastry cutter to incorporate butter or lard into the mixture until crumbly.
Instructions to make Buttermilk biscuits:
- Preheat your oven to 450
- Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If your using a food processor, just pulse a few times until this consistency is achieved
- Add the buttermilk and mix JUST until combined
- If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board.
- Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick
- Use a round cutter to cut into rounds
- You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones.
- Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together.
- Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!!
- The dough needs to be handled as little as possible or you will have tough biscuits.
- Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing.
- You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit
- Found this on http://southern.food.com/recipe/southern-buttermilk-biscuits-26110.
Add buttermilk; stir just until the dough clings together. Use a pastry cutter to incorporate butter or lard into the mixture until crumbly. Making buttermilk biscuits from scratch is not that hard, and having warm buttermilk biscuits fresh from the oven is such a special treat. Be sure to use a light touch because overmixing will toughen the biscuits dough. After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits.
So that’s going to wrap this up with this exceptional food buttermilk biscuits recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
