Flaky Buttermilk Biscuits are awesome. Okay, I know I have an obsession with biscuits and cornbread–or just plain bread for that matter (as long as it’s homemade). I love a good biscuit recipe, and I’m usually a sucker for any kind of recipe that includes almost any ridiculous ingredient (!). Flaky Buttermilk Biscuits are wonderful to the taste buds whether you serve them with Sausage Gravy and Biscuits like I did, or serve them plain, with butter, or jellies. And no, they don’t have any kooky ingredients even though you do need to freeze the butter before working it into the dough mixture.
Back in early September our Sunday school class had a buffet breakfast for everyone and I made Sausage Gravy and Biscuits, Cream Cheese Danish Pastry, and I even brought Figgy Pudding. Others brought fruit, muffins and breakfast casseroles. I wanted to try a new biscuit recipe and settled on this one. It wasn’t super difficult to make, but it does have a few steps including freezing the butter twice that needs to be followed if you want your biscuits to turn out well.
I hand-kneaded my biscuits because that was the only way I could get the ingredients to adhere together enough to roll out. But I tried not to overwork the dough. Even still, I’m sure I worked them a lot more than the original recipe suggested. All in all, they turned out quite well. The biscuits puffed up nice and fluffy and were quite flaky.
One of my secrets to making good biscuits is to make sure you have enough baking powder. Recipes that use several tablespoons usually end up turning out much better. Also, I never roll my dough out flat like you would for Sugar cookies.
They need to have at LEAST an inch in depth. An inch-and-a-half is even better. That way you don’t end up with Ellie May Clampett’s (circa Beverly Hillbillies) hockey pucks or discs as biscuits. Do your best to not overwork the dough or the biscuits will toughen. But as I stated earlier, I did have to knead the dough for about a minute to get all the flour to adhere and make a workable biscuit dough.
If you’re looking for a delicious biscuit recipe, especially in time for holiday breakfasts, give Flaky Buttermilk Biscuits a try. They are plump, flaky, and because they’re made with butter, sour cream and buttermilk they’re also very moist. Or if you’re in need of a gluten free version, try these. Our Sunday school class loved these flaky and fluffy biscuits. I hope you will too!
Flaky Buttermilk Biscuits are awesome!
These are great served for breakfast or dinner.
If you enjoy a good homemade biscuit, you’ll love Flaky Buttermilk Biscuits.
Here’s what I did.
I used these ingredients.
Remove unsalted butter from package and store in freezer until ready to use. Remove butter from freezer and grate into a bowl. Cover with plastic wrap and freeze AGAIN.
Combine bread flour, salt and baking powder. Stir until well combined. Add sour cream and stir again.
Add frozen, grated unsalted butter.
Using a pastry blender, cut in frozen butter into the flour mixture.
Add buttermilk and stir to combine.
Lightly sprinkle your counter with bread flour. Spread biscuit dough mixture on top of counter and lightly sprinkle with more bread flour.
Gently knead the dough. With one hand pull the dough toward you, with the other hand sweep flour from counter into the dough. Continue working and adding flour until the dough is no longer sticky. I made several batches of biscuits so it took me a couple of minutes. A single batch may not take any longer than a minute to do this.
Once you have a workable dough, fold dough into thirds.
Gently roll the dough out so that you have at least a one-inch thickness. Even one-and-half-inches is good.
Cut biscuits with a biscuit cutter. I have packed a lot of my baking stuff and it’s in storage. The only thing I could find to do this was the lid from a can of cooking spray! It works very well for this kind of thing. 🙂
Spray the bottom of a baking sheet or glass baking dish with cooking spray. Place biscuits a couple of inches apart on sheet or in dish.
After cutting the dough, these were my scrap pieces.
Roll out the scrap pieces and cut them into biscuits as well. You should get about three extra biscuits for every batch of dough.
Bake biscuits at 450 for 12-15 minutes. Brush with melted butter as soon as they come out of the oven.
Serve biscuits warm with your favorite main dish entree.
Or, enjoy Flaky Buttermilk Biscuits with butter and jelly!
They are great served with Sausage Gravy.
Here’s the recipe.
FLAKY BUTTERMILK BISCUITS
(Recipe adapted from She Wears Many Hats)
- 2 cups [url href=”http://www.goldmedalflour.com/” target=”_blank”]Gold Medal[/url] bread flour (plus more for kneading)
- 1 tsp. salt
- 1 tbsp. baking powder
- ¼ cup sour cream
- 1 stick (1/2 cup) [url href=”http://www.landolakes.com/” target=”_blank”]Land O’ Lakes[/url] unsalted butter, frozen, grated and refrozen
- ¾ cup buttermilk
- 1 tbsp. or more melted butter
- Combine flour, salt and baking powder in a large mixing bowl.
- Add sour cream and stir to combine.
- Add frozen grated butter and mix with a pastry blender until combined but do not overmix the dough.
- Add buttermilk about a quarter of a cup at a time stirring until well blended.
- Place biscuit dough on a well-floured surface.
- Knead about 30 seconds working in flour until dough is not sticky.
- Fold dough into thirds, then roll dough out with a rolling pin until about 1 ½ to 2 inches in depth.
- Cut biscuits with a biscuit cutter and place on greased cookie sheets.
- Place scrap pieces of dough together and form another round dough with your hands.
- (This will yield about 3 more biscuits).
- Place on prepared cookie sheet.
- Bake biscuits at 450° about 12-15 minutes or until lightly golden brown.
- Melt butter.
- Brush melted butter over top of biscuits.
These biscuits are great served warm with hot soup.
Prepare yourself for an explosion of flavor and deliciousness.
You may find you need to make multiple batches of Flaky Buttermilk Biscuits to satisfy all the appetites in your home!