HOW TO MAKE BUTTER BUTTERMILK BISCUITS
This recipe for Butter Buttermilk Biscuits is the perfect blend of easy preparation and delicious results. These buttery, flaky biscuits have been a fan favorite for decades. These biscuits are simple to make and need few ingredients beyond all-purpose flour, baking powder, baking soda, salt, unsalted butter, and buttermilk.
The folding method, which produces pockets of butter all throughout the dough, is what gives these layers their signature flaky texture; it's the key to their success. The end product is a batch of biscuits with a golden brown color, an outside that is somewhat crunchy, and an inside that is soft and fluffy. These butter buttermilk biscuits are guaranteed to fulfill your desires and become a mainstay in your baking arsenal. They may be consumed on its own, spread with butter and jam, or served as a side dish.
The butter buttermilk biscuits may be served either hot or cold. Split them in half and fill them with butter, jam, or whatever else you choose. You may have these biscuits for breakfast or brunch, or with your favorite stew, soup, or gravy.
THE INGREDIENTS LIST:
2 Cups.Of all-purpose flour.
2 Tsp.Of baking powder.
1/2 Tsp.Of baking soda.
1 Tsp.Of salt.
1/2 Cup.Of unsalted cold butter; cubed.
1 Cup.Of buttermilk, cold.
Extra flour for dusting.
Melted butter for brushing.
INSTRUCTIONS:
Step 1:
Set the oven to 425°F (220°C) and turn it on, and meanwhile put a parchment paper on a baking sheet.
Step 2:
Next, you need to mix the flour with baking powder, baking soda, and salt together in a large bowl. Make sure that all of the dry ingredients are mixed well.
Step 3:
Mix the cubes of cold butter into the flour. Cut the butter into the flour with a pastry cutter or your fingers until it looks like coarse bits. The butter should be spread out evenly in the flour.
Step 4:
In the middle of the flour mixture, make a well and pour the cold buttermilk in. Mix the buttermilk into the flour mixture with a fork or your hands until a soft dough forms. Be careful not to mix too much, because that can make the biscuits tough.
Step 5:
Sprinkle a little flour on a clean area. Turn the dough out onto the floured surface and knead it gently a few times, just until it comes together. Don't work the dough too much.
Step 6:
The dough should be about 1/2 inch (1.3 cm) thick and in the shape of a square. Fold the dough in half and press it down again with your hands. Fold this paper like this twice more. These folds will give the biscuits layers, which will make them flaky.
Step 7:
After the last fold, pat the dough out to a width of 1/2 inch (1.3 cm). Cut cookies out of the dough with a round biscuit cutter. To make sure the biscuits rise equally, press the knife straight down and don't twist it.
Step 8:
Put the biscuits on the baking sheet that has been made. Leave a little room between each biscuit. If you put the cookies close together, the edges will be softer. If you put them a little bit apart, the edges will be crispier.
Step 9:
Gather up the leftover bits of dough and gently press them together. Repeat the process of spreading out the dough and making biscuits until all of the dough is used up.
Step 10:
Put the biscuits on the baking sheet and bake them in a warm oven for 12 to 15 minutes, or until the tops are golden brown. The baking time can be different, so keep an eye on them to make sure they don't get too done.
Step 11:
Let the biscuits sit on the baking sheet for a few minutes to cool, then move them to a wire rack to cool fully.
Enjoy your homemade butter buttermilk biscuits!
