I know you long for that perfect, sky high buttermilk biscuit. I know you think that will never be in your cards and you’ll have to buy frozen/whomp biscuits forever. I know you do, cause I did too.
Before I tried this recipe it was like trying to find that unicorn standing near the pot of gold that was meant only for me. I won’t bore you with all of my trials and tribulations with biscuits. Let’s just say, hundreds of biscuits have been in and out of my kitchen and it was never “the one”. I wanted the one. The one that’s got the perfect tender texture, that rose so high you thought you would have to buy a bigger oven, with just the right crisp on the bottom, and was fool proof. Yeah, I don’t ask for much do I?
Then, this little beauty came into my life. Yes, she waltzed right in and well, you’ve seen the picture. She never left.
Anyone can make these and it’s way easier than you think and it is fool proof. I wasn’t sure I should tell you guys this, but what the heck. This is how fool proof they are – it was Saturday night, I’m having some wine (maybe too much) because I whipped these bad girls up and…and, I forgot the butter! Yep. Total, complete dumbass. I didn’t realize it until I had cut them out and put them in the oven. After falling to my knees and looking at them, all alone in the oven with no butter, I pulled myself together and decided to just let it ride. Listen, they still rose sky high! Were they as delicate? No, but they were STILL better than any store bought biscuit. Now that’s a fool proof biscuit. So please, give these a try.
One more thing: The key, I think, to these babies getting so tall is the “no-twist method”. When you cut them, don’t go down and twist. Just go down and come right back up.
– Preheat oven to 450°.
– Cut butter into small cubes. Place the butter on a plate and place in the freezer while you mix the dry ingredients. The butter should be very cold.
– In a food processor or a large bowl, sift together flour, sugar, baking soda, baking powder, and salt.
– Add the butter to the food processor and pulse to combine, until it looks like coarse crumbs. If you don’t have a food processor, use a pastry cutter or 2 forks in a large bowl.
– Add the butter and flour mixture to a large bowl and make a well in the middle, add the cold buttermilk. Stir until dough is mixed and combined. It will be slightly sticky or tacky. If it’s still really sticky, add a bit more flour.
– Turn out the dough onto a floured surface and pat into a rectangle.
– Fold the dough over and onto itself six times, so you end up with a tall square, then pat down to about 1 inch thick.
– With a 2.5 inch round biscuit cutter, push down to cut the dough and pull up, using the “no-twist method”. Leftover scraps can be combined and cut again.
– Place the biscuits on a parchment paper lined baking sheet or silicone mat, almost touching each other, and bake at 450° for 12-15 minutes until browned.
**Note: If you notice your dough is really sticky, add a bit more flour and work it in. If you notice your dough is not wet enough, add a splash more buttermilk. You can also freeze your stick of butter and grate it, but best make sure it’s pretty frozen to ensure it survives the grating. And you can make these any size you want. You may have to adjust baking time, but keep on eye on them and look for golden brown and you’re…well, golden.SKY HIGH BUTTERMILK BISCUITS Click To Tweet
This post is linked to:
Funtastic Friday, Pretty Pintastic Party, Full Plate Thursday, Homemade and Hand Crafted, Inspire Me WednesdayCoffee & Conversation, Full Plate Thursday, Wonderful Wednesday, Think Tank Thursday, Welcome Home Wednesdays, Fanday Friday, Funtastic Friday, Mini Linky