Southern US Buttermilk Biscuits
Created By: Delish1583679
Pro Chef Or Baker? No
Is This Recipe In Your Cookbook? Yes
Origin: England / USA
Local Name: Buttermilk Biscuit
Primary Ingredients: Flour, Butter, Buttermilk
Primary Spices: NA
Prep Time: 15 Minutes
Cook Time: 18 Minutes
Skill Level: 1
Categories: Baking, Bread, Biscuit, Breakfast, Dinner, Party
Intro By Creator: Perfect with gravy for dinner, with any meat, jam, sandwiches, with eggs for breakfast, or just with plain butter!
Creator's Notes & Tips
This is probably one of the most versatile breads out there. It can be smothered in gravy, with a meat-gravy for a fancy dinner, or eaten plain with butter and jam.
It can also be made in to a sandwich with anything you like.
You can use an empty soup or any vegetable can as a cookie cutter. The most versatile size is around 3 inches in diameter. If you want cocktail biscuits then a smaller can is ideal.
You can microwave them too. They’ll be a bit chewy – which actually makes them the taste and texture very good. A big surprise about microwaving!
Fruit Version
You can also make these into a SWEET & Fruity biscuit. Just add about a 1/4 cup of sugar and about a 1/2 cup of unthawed (frozen) berries like blueberries, and the zest of one orange at the liquid stage. Or 1/2 cup raisins. (Make sure you soak the raisins first for about 30 minutes first.)
Spicy Version
If you want a biscuit with a tiny bit of kick and a lot of flavor, then add 1/4 cup of coarsely chopped fresh, or even canned jalapeno peppers at the liquid stage.
Versatility
You can add just about anything! Experiment! This is a very robust dough that can be adapted to literally any type of filling or variation.
How To Make It Delishier
- 2 tablespoons of flor to sprinkle the baking sheet
- 2 tablespoons of cornmeal to sprinkle the baking sheet (optional)
- 2 cups – well packed – of flour. Unbleached is best
- 2 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 6 tablespoons of COLD butter. That’s about 88ml, or 3/4 of a stick
- 1 egg – large is best
- 3/4 cup of COLD buttermilk
- Preheat the oven to 425 ℉. Although you don’t have to, if you can, use parchment paper on a baking sheet and sprinkle it with the flour and the cornmeal. It provides a barrier for the heat.
- Mix the dry ingredients together in a bowl with a whisk. That’s the flour, baking powder, baking soda and the salt.
- With a pastry blender, or even with two knives, cut the butter into the mixture. Once done, it’ll look coarse and crumbly with small pieces of cold butter. If it starts to warm up then put the bowl into the fridge for about 30 minutes. The butter should not melt!
- Make a hole in the middle and add the egg and the buttermilk. You may want to whisk the egg with a fork in a small bowl first so it’s all blended – but not beaten. Blend the it all together with a spoon until it’s all blended. The dough will be moist, then start to thicken, but will still be crumbly and flaky, and will NOT be like a bread dough. Don’t overwork it.
- Turn it all out onto a very lightly flowered surface and knead it gently. About 6-8 times is all you need to pull it all together. You should be able to see the butter pieces in the dough. Don’t add any more flour then you need to.
- With a pastry roller (marble), or even a regular roller, or by hand, make a rectangle about 3/4 inch thick.
- Using either a pastry cutter, or an empty soup or vegetable can, cut the dough straight down and up. Do NOT wiggle the cutter. If you wiggle it, it’ll seal the sides and prevent a good rise. Cut them as close as possible to minimize waste.
- Re-form the scraps to cut more biscuits, but don’t overwork the dough. Even if all the layers are not perfect when re-forming the scraps, that’s fine. The more you handle the dough, the warmer the butter gets.
- Put the biscuits about 1/2 inch apart on the baking sheet and set the timer for 15 minutes. You may have to extend the baling time a minute at a time for another 1-3 minutes. Ideally, the tops should be golden brown, but depending on your oven, they may not be. Which doesn’t mean that they’re not done. You may have to turn the pan at the 15 minute mark, depending on how your oven distributes the heat.
Creator’s Comments: N/A
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