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baking essentials: flaky buttermilk biscuits

(1 rating)
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 rating)
yield serving(s)
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.

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