Buttermilk Biscuits

Nothing beats the warm, flaky goodness of homemade Buttermilk Biscuits. With just a handful of ingredients and a little bit of love, you can whip up these Southern classics to perfection. Get ready to savor the buttery, tangy goodness that makes these biscuits a beloved comfort food.

Tasting Notes:

These Buttermilk Biscuits boast a tender, flaky interior with a golden, buttery crust. The tangy flavor from the buttermilk adds a delightful twist, making them the perfect accompaniment to any meal or a delicious snack on their own.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, cold and cut into cubes
• 3/4 cup buttermilk, cold

Kitchen Equipment:

• Mixing bowl
• Pastry blender or fork
• Baking sheet
• Biscuit cutter or glass
• Pastry brush

Instructions:

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
3. Add the cold butter cubes to the dry ingredients. Using a pastry blender or fork, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Make a well in the center of the mixture and pour in the cold buttermilk.
5. Stir the mixture until the dough just comes together. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together.
7. Pat the dough into a 3/4-inch thick rectangle. Using a biscuit cutter or the rim of a glass, cut out rounds of dough.
8. Place the biscuits onto the prepared baking sheet, leaving a little space between each biscuit.
9. Gently re-roll any scraps of dough and cut out additional biscuits.
10. Brush the tops of the biscuits with a little extra buttermilk for a golden finish.
11. Bake in the preheated oven for 10-12 minutes, or until the biscuits are risen and golden brown.
12. Serve warm and enjoy!

Pro Tips:

• Keep your ingredients cold for the flakiest biscuits. This includes using cold butter and buttermilk straight from the fridge.
• Handle the dough gently and avoid overworking it to ensure tender biscuits.
• For extra flakiness, fold the dough over itself a couple of times before patting it out and cutting the biscuits.

Variations:

• Cheesy Buttermilk Biscuits: Add 1/2 cup shredded cheddar cheese to the dry ingredients before adding the buttermilk.
• Herbed Buttermilk Biscuits: Mix in 1 tablespoon of chopped fresh herbs such as parsley, chives, or thyme into the dry ingredients.
• Sweet Buttermilk Biscuits: Increase the sugar to 2 tablespoons and add 1 teaspoon of vanilla extract to the buttermilk for a sweet treat.

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