If you're yearning for a taste of classic Southern comfort, look no further than these Country-Style Buttermilk Biscuits. They’re flaky, buttery, and just the right companion for any meal, whether breakfast, lunch, or dinner. Let’s dive in and make these irresistible biscuits from scratch.
The secret to a great biscuit lies in the balance of ingredients and technique. Here’s how each component contributes to the magic:
All-purpose flour is the base of our biscuits, providing structure and flexibility. It strikes the perfect balance between tender and sturdy.
Baking powder and baking soda are the leavening agents that help your biscuits rise to fluffy perfection. The combination ensures they’re airy yet substantial.
Salt enhances the flavor, bringing out the subtle nuances in the dough.
Unsalted butter is crucial for that rich, buttery taste and flaky texture. Keeping it cold is key to achieving those beautiful layers.
Buttermilk provides a slight tang that complements the butter, adding moisture and tenderness. Its acidity also reacts with the baking soda for extra lift.
These biscuits are incredibly versatile. Pair them with crispy bacon and eggs for a hearty breakfast, or serve them alongside a bowl of hot chili or stew for dinner. For a sweet treat, drizzle them with honey or spread some jam on top.
First, preheat your oven to 450°F (232°C). Lining a baking sheet with parchment paper will prevent sticking and ensure easy cleanup.
Next, grab a large bowl and whisk together the flour, baking powder, baking soda, and salt. This step distributes the leavening agents evenly throughout the flour.
Now, add in your cold, diced butter. Using a pastry cutter or your fingertips, quickly work the butter into the flour until you have a mixture that looks like coarse crumbs. You want small, pea-sized bits of butter throughout.
Create a well in the center of your mixture and pour in the cold buttermilk. Gently stir until the dough just starts to come together — avoid overmixing here to keep the biscuits tender.
Turn the dough out onto a lightly floured surface and knead it gently. Fold the dough over itself 3-4 times to create layers inside the biscuits. This folding technique is what gives them their signature flakiness.
Pat the dough into a 1-inch thick round. Use a round cutter to cut out your biscuits, pressing straight down without twisting to ensure they rise evenly.
Place the biscuits on your prepared baking sheet, making sure they touch each other. This little trick helps them rise taller with softer sides.
Pop them in the oven and bake for 12-15 minutes until they're beautifully golden brown. Let them cool slightly before serving to avoid burning your fingers.
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