Flaky Layered Buttermilk Biscuits
Photo credit eastcoastkitchen.com
My husband LOVES these buttermilk biscuits. It may be one of the reasons he married me.
Biscuits are nothing fancy, but if done right, they are one of the most perfect bites of food you will experience.
This recipe doesn’t take a lot of ingredients, but there are a few techniques that will make the outcome unforgettable.
Tips for Success with Biscuits
- Use both all-purpose flour and pastry flour. The combination makes these biscuits lighter and fluffier.
- Use frozen butter. This has two benefits. First, it enables you to shave the butter directly into the flour making the combining easier on you. Second, it keeps its shape before going into the oven and creates little pockets of butter in the biscuits as they bake which gives it that buttery taste.
- Don’t skip the folding. This is what creates those beautiful layers.
- Cut the biscuits into sqauers and use a sharp knife to do so. Squares eliminate the waste you get with biscuit cutters, and the sharp knife goes through the layers without sealing them together so you get maximum height on your biscuits.
Flaky Layered Buttermilk Biscuits
Cuisine: Breakfast, DinnerDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
15
minutesIngredients
1 cup all-purpose flour
1 cup pastry flour
1 tablespoon baking powder
1 teaspoon salt
1 stick of butter (1/2 cup)
1 cup buttermilk
Directions
- Preheat oven to 425 degrees. Prepare a cookie sheet by lining it with parchment paper.
- In a large bowl, sift together both flours, baking powder, and salt.
- Shave the frozen butter with a cheese grater directly into the bowl with the flour mixture. Using your hands, mix the butter and the flour mixture until evenly combined.
- Make a well in the flour mixture and pour in the buttermilk.
- Fold the flour into the buttermilk with your hands just until combined. Turn dough out onto a floured surface.
- Roll out dough to 1/2 inch thickness, then fold over, turn dough 90 degrees and roll out to 1/2 inch thickness again. Repeat this until you have folded the dough four or five times.
- Cut the dough into 8 equal squares.
- Place biscuits on a cookie sheet that is covered with parchment paper. Bake in oven for 12-15 mins or until biscuits are slightly browned. Do not overbake.
