The biscuits are delicious plain, and I love them with a drizzle of honey or a spread of jam. Twisting the cutter can seal the edges of the dough, limiting the biscuits' rise. When cutting the biscuit dough into circles, press the cutter straight down and lift it straight up, rather than twisting the cutter in the dough. Mix the dough just until the buttermilk is mixed in and work the dough as little as possible when rolling it out. Serve the biscuits warm with the toppings of your choice.īe careful not to overwork the dough, as this will lead to tough biscuits. Place the baking sheet onto a wire rack, leaving the biscuits on the baking sheet to cool slightly.Bake until the edges are slightly golden, about 15 minutes (B). Place the biscuit dough circles onto the parchment-lined baking sheet (A).Twisting the cutter can seal the edges of the dough and limit the biscuits' rise.) Re-roll the remaining dough to cut additional biscuits. (Tip: Press the cutter straight down and lift it straight up to cut the dough, rather than twisting the cutter in the dough. Dip the edges of a 2 ½ inch (about 6.5 cm) circle cutter in flour, then use it to cut the dough into circles.Using a rolling pin, gently roll the dough to ½ inch (about 1.25 cm) thickness.Sprinkle a bit of flour over the dough and knead the flour into the dough if the dough is too wet and sticky to work with.
Place the dough onto a generously floured surface and knead the dough gently a few times.When all of the buttermilk is added, the dough will be a bit wet and sticky.
Be careful not to overwork the dough when mixing. Add the rest of the buttermilk and gently stir just until the buttermilk is fully incorporated and there is no dry flour (C). Add another third of the buttermilk and gently stir until blended (B).
EASY BISCUIT RECIPE FULL
Slice the cold butter into cubes (A) and cut the butter into the flour mixture using a pastry blender until the flour mixture is full of pea-sized chunks of butter (B).In a large bowl, whisk together the flour, baking powder, sugar, and salt.Line a baking sheet with parchment paper and set aside. Be sure your baking powder is fresh (ideally it should be replaced after 3 months - and no more than 6 months - once opened) for the best rise. Cutting cold butter into the flour using a pastry blender is crucial to the structure of these biscuits.īaking Powder - Baking powder gives these biscuits their rise. Most importantly, be sure to use cold butter straight from the fridge. Opt for unsalted butter so that you can control the amount of salt in the recipe. Unsalted Butter - Butter is key to this recipe and gives the biscuits so much flavor. Using room temperature buttermilk is best for creating a cohesive dough (though I’ll admit that I’ve impatiently made this recipe without waiting for the buttermilk to come to room temperature and my biscuits turned out fine). I’ve found that all-purpose flour with a higher protein content yields taller and perfectly golden biscuits.īuttermilk - I like to use full fat buttermilk for baking and recommend it for this recipe. This quick and easy recipe takes just 30 minutes from start to finish, so you can roll out of bed whenever you want and still be eating breakfast in no time! Plus, all you need are 6 ingredients and one bowl! Recipe Ingredient NotesĪll-Purpose Flour - For the best results, use a high-protein all-purpose flour such as King Arthur Baking unbleached all-purpose flour. The best part? There’s no need to wake up early in order to make breakfast. One bite of these biscuits and I knew that I had a winner! They’re rich and buttery with soft centers and a golden exterior. They were just SO GOOD!Īs soon as we returned home from our trip I found myself craving biscuits, so I immediately began experimenting with recipes. The biscuits were hot and flaky and dripping in honey.
We ate so much incredible food during our time in Charleston and Savannah, and still one of the highlights was the biscuits that were served for breakfast at our B&B in Savannah. I developed a whole new appreciation for buttermilk biscuits during our recent trip to the south.
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