Welcome to the world of traditional buttermilk biscuits! These biscuits are all about comfort and simplicity, with a buttery flavor and flaky texture that’s hard to resist. Perfect for breakfast, brunch, or as a side to your favorite meal, they’re a versatile addition to your baking repertoire.
Let’s break down what makes these biscuits shine. Starting with all-purpose flour, it provides the structure and base. The baking powder and baking soda work together to give the biscuits their rise, ensuring they’re not dense but delightfully fluffy. A pinch of salt balances the flavors. The star of the show, unsalted butter, brings richness and that classic biscuit taste. It’s crucial to keep it cold for the flakiest layers. Finally, buttermilk adds tanginess and moisture, bringing everything together in perfect harmony.
These biscuits pair wonderfully with a hearty sausage gravy for a classic breakfast dish. For a sweet twist, try serving them with fresh strawberries and whipped cream. They’re also perfect alongside a chicken stew or a bowl of soup, adding a comforting touch to any meal.
Start by preheating your oven to 450°F (232°C). You want it nice and hot by the time your biscuits are ready to bake. In a large mixing bowl, whisk together your flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed and gives you a good start.
Next, grab your chilled butter cubes. You’ll want to incorporate these into the flour mixture using a pastry cutter or fork. The aim here is to get a texture similar to coarse crumbs. Take your time — you want those little butter chunks to stay cold because they’ll create flaky layers in the oven.
Now, make a well in the center of your flour mixture and pour in the cold buttermilk. Use a fork to gently stir until the dough starts coming together. Don’t overmix; a lumpy dough is perfectly fine.
Turn the dough out onto a lightly floured surface. Knead it gently, just 5-6 times, until it forms a cohesive ball. Roll it out to about 1/2-inch thickness and cut out your biscuits using a floured biscuit cutter. Avoid twisting the cutter, as this can seal the edges and prevent proper rising.
Place the biscuits on a parchment-lined baking sheet, close together but not touching. This helps them rise upwards rather than outwards. Bake for 10-12 minutes, or until the tops are golden brown. Serve warm with your choice of butter, jam, or honey.
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