These buttermilk biscuits are a like a breeze to make and you’ll need only 30 minutes to make it. The outside is lightly crisp while the inside is super light and fluffy with buttery layers throughout.
These buttermilk biscuits are not the regular biscuits we know of, the one we dip in tea..nope, not that. These are like buns but denser and flakier because they are not typically made with yeast. Here instead of yeast, baking powder and baking soda are used as rising agent. This is a lot similar to scones, but it has lesser butter and is less sweeter than that.
I love biscuits, especially with butter and jam. But you can have this with scrambled eggs, sausages and gravy too. I remember the biscuits we used to get from the restaurant Popeyes with fried chicken. I used to like the biscuits more than the chicken. It’s been so long since I had it and I was missing it. So I did a recipe search in Pinterest and made biscuits twice with two different recipes, but I wasn’t very happy with the results. So I made a few changes here and there in the ingredients and was very happy with the texture and flavor of this one.
Some of the things you have to keep in mind to get good biscuits are:
- Use cold butter
- It is best if all ingredients are cold. I even kept the flour in the freezer.
- Do not overmix the dough. Overworking and overhandling the dough will result in a tough, flat biscuit. Mix until just combined.
- Don’t twist the cutter. Just press and cut the dough.
- The more folds you do, the more flakes you’ll get.
- Bake the biscuits close together.
If you follow these tips and the recipes well, the biscuits will turn out wonderful.
- 2 Cups all purpose flour
- 1 Tbsp baking powder
- ½ Tsp baking soda
- ½ Tsp salt
- 1 Tbsp sugar
- 100 Grams unsalted butter frozen
- 1 Cup buttermilk cold
- more butter
- Preheat oven to 200°C
- In a large bowl, add flour, salt, sugar, baking powder and soda. Mix well.
- Grate the frozen butter and add to the flour. Grate half, mix it in and then grate the other half. Mix with a spatula.
- Make a well in the center and pour buttermilk. Mix until just combined.
- Add a generous amount of flour on the work surface and drop the flour mixture on it.
- Press and knead the dough gently until it becomes manageable. Dont overwork it or add lots of flour to it, otherwise the biscuits will become hard and flat. Always wet dough gives the best biscuits.
- Spread the dough and fold it as shown in the video. Fold it about 4 times.
- Pat the dough and spread it into a 1 inch thick rectangle.
- Dip the cookie cutter in flour and cut out the biscuits. Remember to not twist the cutter, just press it and cut. Twisting will seal the edges and it won’t rise well.
- Place it in a baing tray close to each other with sides touching. Bake for 14 minutes until the top turns golden brown.
- Brush the tops with melted butter and serve warm.