Food recipes
Flaky, Fluffy Southern Buttermilk Biscuits
Flaky, Fluffy Southern Buttermilk Biscuits Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table leavening ag...
Flaky, Fluffy Southern Buttermilk Biscuits
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
Directions:
Heat oven to 450 F. Generously grease the bottom of a large baking sheet with butter.
Use a box grater to grate the cold butter into a small bowl.
Or, cut butter with a knife into very small cubes.
Place bowl in freezer.
In a large bowl, whisk flour, baking powder, salt and baking soda until well combined.
Add grated butter and, using a pastry blender or 2 knives, cut in butter until its the size of small peas.
Pour in the cold buttermilk and stir mixture with a wooden spoon just until a dough forms (do not over-mix).
Transfer dough to a lightly floured surface; very gently pat into a rough ball.
Use a sharp knife or bench scraper to cut dough in half.
Place one half on top of the other half, and very gently press halves together, shaping into a rough ball again.
Repeat this process 3 times.
Gently shape dough into a rough rectangle about 1-inch thick.
Cut dough into 12 equal squares; transfer to prepared baking sheet, spacing biscuits at least 1 inch apart.
Place baking sheet in freezer 10 minutes to re-chill dough.
Transfer baking sheet directly from freezer to oven and bake biscuits 10 to 12 minutes until golden and fluffy.
Serve immediately.
Adapted from Food.com.
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
Directions:
Heat oven to 450 F. Generously grease the bottom of a large baking sheet with butter.
Use a box grater to grate the cold butter into a small bowl.
Or, cut butter with a knife into very small cubes.
Place bowl in freezer.
In a large bowl, whisk flour, baking powder, salt and baking soda until well combined.
Add grated butter and, using a pastry blender or 2 knives, cut in butter until its the size of small peas.
Pour in the cold buttermilk and stir mixture with a wooden spoon just until a dough forms (do not over-mix).
Transfer dough to a lightly floured surface; very gently pat into a rough ball.
Use a sharp knife or bench scraper to cut dough in half.
Place one half on top of the other half, and very gently press halves together, shaping into a rough ball again.
Repeat this process 3 times.
Gently shape dough into a rough rectangle about 1-inch thick.
Cut dough into 12 equal squares; transfer to prepared baking sheet, spacing biscuits at least 1 inch apart.
Place baking sheet in freezer 10 minutes to re-chill dough.
Transfer baking sheet directly from freezer to oven and bake biscuits 10 to 12 minutes until golden and fluffy.
Serve immediately.
Adapted from Food.com.