This easy biscuit recipe is a must-have on your dinner table!
By: RecipeLion.com Test Kitchen
5 Comments
Secret Recipe Buttermilk Biscuits
By: RecipeLion.com Test Kitchen
Secret Recipe Buttermilk Biscuits are going to become one of your new favorite Thanksgiving recipes because they're just so simple! Every Thanksgiving table needs biscuits to make the meal complete, and these might just be the best around. This easy biscuit recipe only uses 6 ingredients, and the secret is all in how you distribute the butter throughout each one. The biscuits will be super moist and delicious and the best part is, they'll go great with all the other dishes on your table this year. Whether you like butter or jam on your rolls, these are the perfect vessel.
Makes16
Chilling Time20 min
Cooking Time12 min
Ingredients
2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter
3/4 cup buttermilk
Instructions
Preheat oven to 450 degrees F.
Sift the dry ingredients in a large bowl and cut in the butter with a pastry cutter until butter is the size of peas.
Add buttermilk and mix lightly but thoroughly. The dough should be soft but not sticky. If it is, add a little more flour.
Dump out onto counter and gentle pat together.
Pat the dough to 1/2-inch thick on a lightly floured surface and cut with a biscuit cutter or drinking glass.
Transfer biscuits to a greased baking sheet and bake until golden brown, about 10 to 12 minutes.
I think my most favorite fast food biscuit is at Bojangles and I have one located in walking distance from me so when I get the urge, I don't have far to go to get one. However, I would really love to make my own. Now that I am retired I can really hone my bread making techniques. This is a great recipe to start with.
In my eyes, my Grandmother was the biscuit queen. When my sons were 5 and 7, we moved in with her and they were introduced to biscuits. The youngest one would sneak them off the table to have for later because he loved them so much. I could never make them as well as she did even after she showed me like zillion times.
In other countries, I believe their biscuits are more like a cookie...is this recipe in reference to that because I've always wanted to know how they made their version although I never understood why they were called biscuits instead of cookies. I'm thinking with the distribution of the butter, these are going to be really flaky or kinda like shortbread maybe? Hmmmm
I don't think the biscuits look very good,really thin and overdone on the bottom.I think I would make them thicker like KFC used to do.Am going to try them and see how they turn out.
A biscuit that you don't knead, but it is not a drop biscuit? I am used to one or the other, but not nothing. The buttermilk with the baking soda will give the biscuits a nice rise. Homemade biscuits are so much better than the ones that come in those cardboard containers that you bust open. They are also more filling.
In a large bowl, whisk together flour, sugar, and salt. Using a fork or pastry blender, cut in cold butter until mixture is crumbly and about the size of peas. Gradually add buttermilk, stirring just until dry ingredients are moistened. Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times.
White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.
For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.
The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.
There are many theories about why Southern biscuits are different (ahem, better) than other biscuits—richer buttermilk, more butter, better grandmothers—but the real difference is more fundamental. Southern biscuits are different because of the flour most Southerners use. My grandmother swore by White Lily flour.
If you start asking around, any Southern chef, Southern Living Test Kitchen pro, or biscuit-making family member will swear by White Lily flour. Generations of bakers have claimed it as the secret to the perfect, flaky biscuit.
When you're making biscuits, you use buttermilk for its acidity as well as its fat and liquid content. The acidity is used, in conjunction with leaveners, to help the dough rise.
The solution: Use half cake flour and half all-purpose flour. This combination will give you a biscuit with light and airy interior with a pleasant, satisfying bite on the outside. Also, sifting the flour and other dry ingredients will give you a smoother, airier dough.
But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.
The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.
High-fat butter, such as Kerrygold Butter, is best. The rich fat from the butter releases water when the biscuits are baking which is what contributes to the beautiful layers and flakiness that we love about biscuits.
Increasing the amount of butter definitely makes the biscuit "taste" softer, more crumbly, and more flaky. I usually associate flakiness and softness with size; you expect a big biscuit to be fluffy and soft, and a biscuit that doesn't rise to be dense.
What's the Difference Between Buttermilk Biscuits and Regular Biscuits? As the names might suggest, regular biscuits do not contain buttermilk, while these do. Regular biscuits are typically prepared with milk or water instead. Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.
First, Day confirmed that storing biscuits in the fridge is fine as long as they're in an airtight container. This keeps the biscuit fresh for up to five days. “For long term storage, wrap biscuits in plastic wrap, then with tin foil. Store for up to one month in the freezer,” she said.
Just like you should use cold butter, you also want to make sure your liquids that you add are also cold. Whether that's heavy cream, milk or buttermilk just make sure they are cold as well. This way the liquid wouldn't warm up the butter too much.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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