Buttermilk

Homemade Buttermilk Biscuits

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Introduction:

Treat yourself to warm, flaky homemade buttermilk biscuits straight from your oven. This classic recipe yields tender biscuits with a buttery flavor that pairs perfectly with any meal or as a delightful snack.

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 7 tablespoons unsalted butter, chilled and sliced
  • 3/4 cup cold buttermilk
  • 2 tablespoons buttermilk for brushing

Directions:

  1. Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and baking soda.
  3. Cut in butter: Use a pastry blender to cut the chilled butter slices into the flour mixture until it resembles coarse crumbs.
  4. Add buttermilk: Create a well in the center of the flour mixture and pour in the cold buttermilk. Stir until just combined.
  5. Form the dough: Turn the dough out onto a floured surface and pat it into a rectangle.
  6. Fold and roll: Fold the rectangle into thirds, turn it a half turn, and repeat the folding process twice more. Roll the dough out to 1/2 inch thickness.
  7. Cut out biscuits: Use a 2 1/2-inch round biscuit cutter to cut out 12 biscuits. Place them on the prepared baking sheet.
  8. Brush with buttermilk: Make an indent in the top of each biscuit with your thumb and brush the tops with the remaining buttermilk.
  9. Bake: Bake in the preheated oven for about 15 minutes or until the biscuits are golden brown.

Nutritional Information:

  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 minutes
  • Kcal: 150 per biscuit
  • Yield: 12 biscuits
  • Diet: Vegetarian
  • Method: Baking
  • Cuisine: Southern
  • Category: Breads & Rolls
  • Calories: 150
  • Serving Size: 1 biscuit
  • Sugar: 0 grams
  • Sodium: 250 mg
  • Fat: 8 grams
  • Carbohydrates: 17 grams
  • Fiber: 1 gram
  • Protein: 2 grams
  • Cholesterol: 20 mg

Resources:

  1. How to Make Perfect Buttermilk Biscuits – Biscuit Baking Tips
  2. Understanding Baking Powder and Baking Soda – Baking Leavening Agents

Conclusion:

Enjoy the simple pleasure of freshly baked buttermilk biscuits with this easy-to-follow recipe. Whether served with butter and jam for breakfast or as a side for dinner, these biscuits are sure to become a family favorite!

FAQs:

  1. Can I use salted butter instead of unsalted butter?
    • Yes, you can use salted butter, but adjust the amount of salt in the recipe accordingly.
  2. Can I substitute regular milk for buttermilk?
    • It’s best to use buttermilk for the desired texture and flavor, but you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  3. Can I freeze the unbaked biscuit dough?
    • Yes, you can freeze the unbaked biscuit dough. Simply cut out the biscuits, place them on a baking sheet, freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
  4. Can I make smaller or larger biscuits?
    • Yes, you can adjust the size of the biscuits by using a smaller or larger biscuit cutter. Just keep in mind that baking time may vary.
  5. How should I store leftover biscuits?
    • Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat them in the oven or toaster oven before serving.

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