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Buttermilk Biscuits
Created by: Howcan Team
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 cup buttermilk
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 1 tablespoon of granulated sugar, 1 tablespoon of baking powder, and 1 teaspoon of salt.
- Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
- Make a well in the center of the mixture and pour in the buttermilk. Use a wooden spoon or rubber spatula to stir the mixture until it begins to come together.
- Turn the dough out onto a lightly floured surface and gently knead it until it forms a cohesive ball. Be careful not to overwork the dough.
- Pat the dough into a 3/4-inch thick circle. Use a floured 2 1/2-inch round cutter to cut out biscuits. Place the biscuits on the prepared baking sheet, making sure they are touching each other.
- Gently re-roll the scraps and continue cutting out biscuits until all the dough is used.
- Bake the biscuits in the preheated oven for 10-12 minutes, or until they are golden brown on top.
- Remove from the oven and serve warm. Enjoy!
Buttermilk biscuits have a rich history in Southern cuisine, with their origins dating back to early American settlers who brought the recipe from Europe. These flaky, buttery delights gained popularity in the Southern United States, where they became a staple in home cooking and at restaurants. Renowned chefs like Paula Deen and Nathalie Dupree have popularized buttermilk biscuits through their cookbooks and television shows, showcasing the versatility of this beloved dish. Today, the best buttermilk biscuits can be found in Southern diners and bakeries, where they are often served with gravy or as a side to fried chicken. The key to perfect buttermilk biscuits lies in using high-quality buttermilk and cold butter, ensuring a tender and flaky texture. While traditional recipes call for baking powder, some chefs swear by using yeast for a unique twist on this classic treat. Whether enjoyed with jam for breakfast or as a savory side dish, buttermilk biscuits continue to hold a special place in Southern culinary tradition.
27 min
12
180 calories
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