baking essentials: flaky buttermilk biscuits

★★★★★ 1
a recipe by
Andy Anderson !
Wichita, KS

Got up at my usual 3:30a, and made these biscuits, for my houseguests. Served them with scrambled eggs, homemade sausage, hash browns, butter, and jam. Coffee, tea, and juice were a must. This may not be a new method for you; however, the grating of the frozen butter into the flour was to me. I liked the results so much, that this may be my go-to way for making biscuits. They were flaky, tender, and just begging for some butter and jam. So, you ready… Let’s get into the kitchen.

★★★★★ 1
serves Several
prep time 45 Min
cook time 15 Min
method Bake

Ingredients For baking essentials: flaky buttermilk biscuits

  • 2 1/2 c
    flour, self-rising variety
  • 1 c
    buttermilk, cold
  • 1/2 c
    sweet butter, unsalted, 1 whole stick
  • 1/2 tsp
    salt, kosher variety

How To Make baking essentials: flaky buttermilk biscuits

  • 1
  • 2
    Buttermilk substitute: Take 1 cup of regular milk, add 1 tablespoon distilled white vinegar, or lemon juice. Stir, and let sit for 15 minutes… There you go. Self-rising flour substitute: For each cup of regular, all-purpose flour, add 1 teaspoon baking powder, and 1/4 teaspoon salt (fine grind)… There you go.
  • 3
    Gather your ingredients (mise en place).
  • 4
    Add the stick of butter to the freezer, until solid, about 30 minutes.
  • 5
    Whisk together the flour and salt in a large bowl, then place in the refrigerator.
  • 6
    Add the buttermilk to the refrigerator.
  • 7
    Chef’s Note: We want all the ingredients to be cold.
  • 8
    After 30 minutes, remove the stick of butter from the freezer and grate on the large holes of a box, or plate grater.
  • 9
    Add the butter to the flour and mix to combine, using your hands. Do not go too far, just gently mix the grated butter with the flour until evenly distributed.
  • 10
    Put the mixture into the refrigerator for 15 minutes.
  • 11
    Place a rack in the lower position and preheat the oven to 475f (245c).
  • 12
    Remove the flour from the fridge, make a well in the middle of the mixture, and pour in the milk.
  • 13
    Mix with a wooden spoon until all the buttermilk is incorporated into the flour.
  • 14
    Chef’s Tip: I usually scrape around the sides of the bowl, push into the center, and repeat until all the dry ingredients are combined.
  • 15
    Drop the dough onto a floured surface and use a rolling pin to shape it into a rough rectangle, about 3/4-inch (2cm) thick.
  • 16
    Dust with a bit of flour, then fold the bottom half over the top half, and roll back out.
  • 17
    Repeat this process 3 more times. Roll, fold, dust. Roll, fold, dust.
  • 18
    On the fourth time, roll out to 1/2-inch (1.3cm) thick, and use a biscuit cutter to cut out the biscuits, then place them on a parchment-lined baking sheet, touching each other.
  • 19
    Place in the preheated oven and bake until golden, about 15 minutes.
  • 20
    Chef’s Tip: After they come out of the oven, you could brush a bit of butter over the tops… but, that is just a yummy option.
  • 21
  • So yummy
    Serve while nice and warm with a hardy breakfast, or whenever you choose. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.

Categories & Tags for Baking Essentials: Flaky Buttermilk Biscuits: