No-Fail Buttermilk Biscuits
I'm pretty good in the kitchen, but buttermilk biscuits are one thing that I can't seem to get absolutely perfect. The kind that have a bit of a crunch on the outside but are soft and fluffy and but...
I'm pretty good in the kitchen, but buttermilk biscuits are one thing that I can't seem to get absolutely perfect. The kind that have a bit of a crunch on the outside but are soft and fluffy and buttery in the middle. Lucky for all of us, Howerton+Wooten and Natarsha are here today sharing their no-fail recipe (plus 10 tips to ensure you get it right EVERY time). I'm listening.
No-Fail Buttermilk Biscuits
|1½ Cups of Cake Flour||1 Cup of All-Purpose Flour|
|4 Teaspoons Baking Powder||1 Teaspoon Baking Soda|
|1 Teaspoon Kosher Salt||¾ Cup of Butter, Cold and Cut into Small Chunks|
|1 Cup of Buttermilk, Shaken Thoroughly|
Preheat oven to 500 F. Set aside the biscuit cutter and an un-greased cookie sheet.
Sprinkle flour on a clean, work surface. Keep extra flour nearby for your hands and the biscuit cutter
In a large bowl, whisk together the dry ingredients until they are well blended
Add the butter to the bowl, and cut it into the flour using your fingertips. When finished, the mixture should resemble course crumbs.
Make a well with the mixture, and pour the buttermilk into the mixture well. Stir lightly until the dough becomes a ball.
Place the dough mixture onto the floured work surface. With your floured hands, lightly knead the dough a few times until it is fairly well blended.
Pat out into a circle that is approximately 1” thick. Dip the biscuit cutter into the flour and cut the biscuits. Do not twist the cutter.
Form the dough scraps into a new circle, but don’t re-roll the dough.
Place the cut biscuits on the baking sheet so that the sides of the biscuits are touching.
Brush the tops of the biscuits with melted butter.
Bake the biscuits in the middle of the preheated oven for 8 to 10 minutes.
Cool the biscuits on a wire rack.
10 Tips for Flaky No-Fail Biscuits
1. Make sure that the butter is ice cold. Do not soften it or make it room temperature.
2. Shake the buttermilk thoroughly before measuring it and pouring it.
3. Instead of using all-purpose flour, use a combination of all-purpose flour and cake flour, or some other type of delicate flour.
4. Use fresh ingredients. If your baking powder or baking soda has been sitting in your pantry for a few months, purchase a new box.
5. Don’t over knead or over-mix the dough. Over-kneading and over-mixing will create that gummy gluten you don't want in your biscuits.
6. Make sure that your biscuit cutter is sharp. If you have a biscuit cutting alternative make sure that it is sharp.
7. When you cut the dough for the biscuits, don’t twist the biscuit cutter. The twist will seal the edges of the biscuit and minimize the rise. Press straight down.
8. Roll the dough uniformly so that the biscuits will bake evenly.
9. Don't overcrowd the baking pan. Give the biscuits room to grow.
10. Brush the top of your biscuits with butter for that golden color.
Natarsha N. Wright Photography