Hi Bold Bakers!
Sometimes baking boldly means trying new things and other times it means perfecting a classic. These are my Best Ever Buttermilk Biscuits and man, they really are the best new version of an old favorite!
Biscuits are the quintessential homemade bread roll and an American Classic. My biscuits contain no yeast, and are whipped up in minutes. Whether they’re being served with Eggs Benedict, topping off a homemade Cobbler, or served alongside your Sunday roast, nothing says home baked comfort like a biscuit. Considering how delightfully delicious and fragrant my biscuits are, they are also quick and easy to prepare. That said, there are a few tricks to making my Best Ever Buttermilk Biscuits, and I am here to share my top tips with you so you can wow your family and friends.
The Secrets to My Best Ever Biscuits
My first trick to making the Best Ever Buttermilk Biscuits is in how you add the butter. All biscuit recipes require cutting cold butter into the flour to form a sandy texture. While this is usually done by hand, I do it by grating in frozen butter with a box grater. This ensures the butter is evenly distributed and stays cold in the dough. The second trick to my Best Ever Buttermilk Biscuits is in the folding of the dough. After I bring the dough together and roll it out, I fold it in thirds, like a letter, then re-roll. This creates all those lovely layers of flaky dough, which for me, is an absolute biscuit requirement.
Bake for just 25 minutes in a hot oven and prepare for the oohs and aahs as the heavenly smell wafts around your kitchen. When baked they will be tall and golden on the outside, with a light, fluffy interior. Once you make my Best Ever Buttermilk Biscuits from scratch you will not go back to store bought. These will surely become one of your favorite savory things to bake and a family favorite.
Don’t forget the Homemade Butter when you make your biscuits, now in three amazing flavors!
- 4 cups (1lb 4oz/600g all purpose flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1 cup (8oz/240g) butter, frozen
- 1½ cup buttermilk
- 1 egg, beaten
- Preheat the oven to 375oF (190oC) and line a baking sheet with parchment.
- In a large bowl whisk together the flour, baking powder, and salt.
- Using a box grater grate in the frozen butter, this will ensure it is evenly distributed and create a super flaky texture.
- Add the buttermilk and mix by hand until just combined. The mix will be dry but just keep forming it.
- Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches. Fold each side of the dough over to the middle (like you're folding a letter) and pat out again to about 6 x 9 inches ( this will create all those flaky layers).
- Cut biscuits out of the dough using a biscuit cutter and brush the tops with egg wash.
- Place on prepared baking sheet and bake 25 minutes, or until golden brown.
- To store put in an airtight container. These will keep for up to 3 days.
Egg substitute: yogurt, or a touch more buttermilk
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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