Authentic Buttermilk Biscuits

            In the United States, biscuits are fluffy, flaky and delicious dinner roll type of bread. They are not made with yeast, like actual dinner rolls are. The rising agent in biscuits would be baking soda or baking powder.Because of this, biscuits are considered a quick bread. However, in many other locations, biscuits are a type of cookie.

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            Biscuits can be used for many different types of meals. You can have biscuits and gravy, you can make breakfast biscuit sandwiches. Many of us will eat a warm biscuit with simply butter or a good dollop of fruit jam.

Like all foods, there are some tricks and tips to help you obtain the best biscuits possible. One tip is to place the biscuits close together on the baking sheet. Another pertains to when you use the biscuit cutter.

Most of us will push down and then twist the cutter. We believe this is to separate the dough. In actuality, what you are doing is sealing the dough. This prevents it from rising to its full potential.

Frequently Asked Questions:

            Do I use softened butter?

For this recipe, you want the butter to be cold. This is so that as the biscuits bake, the bits of butter will melt and create steam, which creates air pockets and that, my friends, is what makes the biscuit fluffy.

            What if I do not have buttermilk?

You can make buttermilk by mixing 1 cup of milk with 2 tsp white vinegar. Using plain milk is not going to create the same type of biscuit.

            How do you create the layers in the biscuits?

The important part here is to be folding the dough over, and over, and over again. Do not overwork the dough too much. This makes for a tougher biscuit.

What do you need to make Authentic Buttermilk Biscuits

            ¾ cup buttermilk

            2 tbsp buttermilk for brushing the biscuits

            2 cups all purpose flour

            2 tsp baking powder

            ¼ tsp baking soda

            1 tsp salt

            7 tbsp butter, chilled in freezer and cut into thin slices

How to make Authentic Buttermilk Biscuits

FIRST STEP:

Preheat the oven to 425*

Line a baking sheet with parchment paper

SECOND STEP:

Combine the baking soda, baking powder, flour and salt with a whisk

a)

b)

Using a pastry cutter, cut the butter into the flour mix. It should resemble coarse crumbs in about 5 minutes.

THIRD STEP:

Make a well in the center of that mix and pour in the ¾ cup buttermilk, stir until just combined

Lightly flour the counter and place dough on the flour

FOURTH STEP:

Using your hands, pat into a rectangle

Fold this rectangle into thirds

FIFTH STEP:

Turn the dough one half turn

Pat into a rectangle once again.

SIXTH STEP:

Repeat steps 8,9,10  two more times

Roll the dough to one-half inch thickness

SEVENTH STEP:

Cut out 12 biscuits using a 2 ½ inch cutter, do not twist the cutter. Push it in and lift it out immediately

Place the biscuits on the baking tray

Using your thumb, make an indent in the top of each biscuit

EIGHTH STEP:

Brush the tops of the biscuits with buttermilk

Bake for about 15 minutes.

Serve warm

Enjoy!

Authentic Buttermilk Biscuits

Authentic Buttermilk Biscuits

Yield: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • ¾ cup buttermilk
  • 2 tbsp buttermilk for brushing the biscuits
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • 7 tbsp butter, chilled in freezer and cut into thin slices

Instructions

FIRST STEP:

Preheat the oven to 425*

Line a baking sheet with parchment paper

SECOND STEP:

Combine the baking soda, baking powder, flour and salt with a whisk

Using a pastry cutter, cut the butter into the flour mix. It should resemble coarse crumbs in about 5 minutes.

THIRD STEP:

Make a well in the center of that mix and pour in the ¾ cup buttermilk, stir until just combined

Lightly flour the counter and place dough on the flour

FOURTH STEP:

Using your hands, pat into a rectangle

Fold this rectangle into thirds

FIFTH STEP:

Turn the dough one half turn

Pat into a rectangle once again.

SIXTH STEP:

Repeat steps 8,9,10  two more times

Roll the dough to one-half inch thickness

SEVENTH STEP:

Cut out 12 biscuits using a 2 ½ inch cutter, do not twist the cutter. Push it in and lift it out immediately

Place the biscuits on the baking tray

Using your thumb, make an indent in the top of each biscuit

EIGHTH STEP:

Brush the tops of the biscuits with buttermilk

Bake for about 15 minutes.

Serve warm

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 60Total Fat: 12gSaturated Fat: 6gTrans Fat: 6gCholesterol: 60mgSodium: 18mgCarbohydrates: 80gSugar: 22gProtein: 10g