Buttermilk Biscuits

Introduction

There’s something truly magical about the aroma of freshly baked buttermilk biscuits wafting through the kitchen. Whenever I make these delightful treats, my family gathers around, eagerly anticipating the warm, fluffy goodness. The golden crust and tender interior make for a perfect accompaniment to any meal, whether slathered in butter, served with gravy, or enjoyed simply on their own. This recipe has become a beloved staple in our household, and I can confidently say that these biscuits never disappoint.

Ingredients

• 2 ½ cups all-purpose flour
• 2 tablespoons aluminum-free baking powder (not baking soda)
• 1 teaspoon salt
• 2 teaspoons honey
• 1/2 cup very cold butter (equal to 1 stick)
• 1 cup + 3 tablespoons cold buttermilk

Topping

• 2 tablespoons honey
• 1 tablespoon butter

Instructions

Preheat Oven

1. Preheat your oven to 425°F (220°C).

Mix Dry Ingredients

2. In a large mixing bowl, add the flour, baking powder, and salt. Stir until well combined.

Cut in Butter

3. Cut the cold butter into cubes and add it to the bowl. Using a pastry cutter or the back of a fork, work it into the flour mixture until coarse crumbs form.

Combine Wet Ingredients

4. Create a well in the center of the dry mixture and add the cold buttermilk and honey. Gently stir with a silicone spatula until just combined; avoid overmixing. The dough will be crumbly.

Shape the Dough

5. Transfer the dough to a floured surface and shape it into a rectangle about 9 inches long. Fold the left side into the center, then the right side (think of folding a letter).
6. Rotate the dough so it’s horizontal and gently flatten it into a rectangle again. Repeat the folding process two more times.

Form the Biscuits

7. Form the dough into a 10 x 7 inch rectangle that is about 1-inch thick.
8. Using a 3-inch cookie cutter, cut out 6 circles. Remember not to twist the cutter, as this can seal the edges and prevent the biscuits from rising. Lightly flour the inside of the cutter between cuts.
9. Roll the remaining dough back out until it’s 1 inch thick again and cut 2 more biscuits. You should end up with about 8 biscuits total.

Prepare for Baking

10. Butter a 10-inch cast iron skillet and arrange the biscuits inside so they are almost touching. This close proximity helps them rise better. Alternatively, place them on parchment paper on a baking sheet.

Bake

11. Bake in the preheated oven for 15 minutes, or until the tops are golden brown.

Brush with Topping

12. In a small bowl, combine the honey and melted butter, and brush this mixture over the warm biscuits. For an extra golden top, you can bake them for an additional 5 minutes at 450°F (232°C).

Store

13. Store any leftovers in an airtight container at room temperature or in the refrigerator for up to 5 days. You can also freeze leftover biscuits.

Nutrition Facts (per biscuit)

• Servings: 8
• Calories: 210
• Sugar: 2g
• Sodium: 320mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

How to Serve

• With Butter: Slather on some fresh butter for a classic taste.
• With Gravy: Top with sausage gravy for a hearty breakfast or brunch.
• As a Side: Serve alongside fried chicken or roasted meats.
• For Breakfast: Enjoy with jam, jelly, or honey.
• With Soup: Pair with a warm bowl of soup for a comforting meal.

Additional Tips

1. Keep Ingredients Cold: Make sure your butter and buttermilk are very cold to ensure flaky layers.
2. Don’t Overmix: Be gentle when mixing the dough to maintain the biscuit’s tenderness.
3. Use a Sharp Cutter: A sharp cookie cutter will give you clean edges and help the biscuits rise properly.
4. Experiment with Flavors: Consider adding herbs, cheese, or spices for a unique twist.
5. Storage: If freezing, wrap each biscuit in plastic wrap before placing them in a freezer bag.

Recipe Variations

• Cheddar Biscuits: Add 1 cup of shredded cheddar cheese to the dough for a cheesy version.
• Herb-Infused: Mix in chopped fresh herbs like rosemary or thyme for added flavor.
• Sweet Biscuits: Add a tablespoon of sugar and serve with fresh fruit for a dessert-like option.
• Garlic Butter Biscuits: Brush with garlic butter before serving for an extra kick.
• Gluten-Free: Substitute all-purpose flour with a gluten-free blend.

Serving Suggestions

• Serve warm with honey or maple syrup for breakfast.
• Pair with a hearty soup or stew for a comforting dinner.
• Use as a base for a savory breakfast sandwich with eggs and bacon.
• Create a biscuit shortcake by layering with whipped cream and fresh berries.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze individually wrapped biscuits for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.

FAQ Section

1. Can I use regular milk instead of buttermilk?

• Yes, but it’s best to add 1 tablespoon of vinegar or lemon juice to regular milk and let it sit for 5 minutes to mimic buttermilk.

1. What can I substitute for butter?

• You can use margarine or a dairy-free butter alternative.

1. Why are my biscuits tough?

• Overmixing the dough can lead to tough biscuits. Mix just until combined.

1. How do I know when the biscuits are done?

• They should be golden brown on top and sound hollow when tapped.

1. Can I make the dough ahead of time?

• Yes, you can prepare the dough and refrigerate it for a couple of hours before baking.

1. What should I do with leftover biscuits?

• Reheat them in the oven, or use them for breakfast sandwiches or biscuit shortcakes.

1. Is it necessary to fold the dough?

• Yes, folding creates layers, which are essential for fluffy biscuits.

1. How can I make my biscuits more flaky?

• Ensure your butter is very cold and handle the dough as little as possible.

1. Can I add mix-ins to the biscuit dough?

• Absolutely! Consider adding ingredients like bacon bits, cheese, or herbs for extra flavor.

1. What’s the best way to reheat biscuits?
   • The best way is to reheat them in the oven to maintain their texture.

Conclusion

Making buttermilk biscuits from scratch is not only rewarding but also a skill that can elevate your meals. These biscuits are perfect for any occasion, whether you’re hosting a brunch or enjoying a cozy family dinner. With their flaky layers and buttery taste, they’re sure to become a favorite in your household as they have in mine. So roll up your sleeves, gather your ingredients, and enjoy the delightful process of baking these wonderful biscuits!

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