This easy biscuit recipe is a must-have on your dinner table!
By: RecipeLion.com Test Kitchen
5 Comments
Secret Recipe Buttermilk Biscuits
By: RecipeLion.com Test Kitchen
Secret Recipe Buttermilk Biscuits are going to become one of your new favorite Thanksgiving recipes because they're just so simple! Every Thanksgiving table needs biscuits to make the meal complete, and these might just be the best around. This easy biscuit recipe only uses 6 ingredients, and the secret is all in how you distribute the butter throughout each one. The biscuits will be super moist and delicious and the best part is, they'll go great with all the other dishes on your table this year. Whether you like butter or jam on your rolls, these are the perfect vessel.
Makes16
Chilling Time20 min
Cooking Time12 min
Ingredients
2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter
3/4 cup buttermilk
Instructions
Preheat oven to 450 degrees F.
Sift the dry ingredients in a large bowl and cut in the butter with a pastry cutter until butter is the size of peas.
Add buttermilk and mix lightly but thoroughly. The dough should be soft but not sticky. If it is, add a little more flour.
Dump out onto counter and gentle pat together.
Pat the dough to 1/2-inch thick on a lightly floured surface and cut with a biscuit cutter or drinking glass.
Transfer biscuits to a greased baking sheet and bake until golden brown, about 10 to 12 minutes.
I think my most favorite fast food biscuit is at Bojangles and I have one located in walking distance from me so when I get the urge, I don't have far to go to get one. However, I would really love to make my own. Now that I am retired I can really hone my bread making techniques. This is a great recipe to start with.
In my eyes, my Grandmother was the biscuit queen. When my sons were 5 and 7, we moved in with her and they were introduced to biscuits. The youngest one would sneak them off the table to have for later because he loved them so much. I could never make them as well as she did even after she showed me like zillion times.
In other countries, I believe their biscuits are more like a cookie...is this recipe in reference to that because I've always wanted to know how they made their version although I never understood why they were called biscuits instead of cookies. I'm thinking with the distribution of the butter, these are going to be really flaky or kinda like shortbread maybe? Hmmmm
I don't think the biscuits look very good,really thin and overdone on the bottom.I think I would make them thicker like KFC used to do.Am going to try them and see how they turn out.
A biscuit that you don't knead, but it is not a drop biscuit? I am used to one or the other, but not nothing. The buttermilk with the baking soda will give the biscuits a nice rise. Homemade biscuits are so much better than the ones that come in those cardboard containers that you bust open. They are also more filling.
The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most!
In a large bowl, whisk together flour, sugar, and salt. Using a fork or pastry blender, cut in cold butter until mixture is crumbly and about the size of peas. Gradually add buttermilk, stirring just until dry ingredients are moistened. Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times.
A non-fluffy, flat biscuit can be caused by a few things: too much liquid in the dough (resist the urge to add more buttermilk to make the dough come together and use the heat of your hands and a bit more kneading instead). Over-mixing the dough can cause flat biscuits.
But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.
As it turns out, adding hard-boiled egg yolks to your biscuit dough is a way to ward off an overworked, tough dough that can be the downfall of a butter-based pastry. When the trick is employed, the pastry shatters and then dissolves in your mouth quickly, tasting like a knob of flaky butter.
The extra fat in the heavy cream is helpful because buttermilk in stores is often “low-fat” buttermilk. Buttermilk. The buttermilk adds a tangy flavor to the biscuit and helps hydrate the dough just enough to create a nice structure for our biscuits.
There are many theories about why Southern biscuits are different (ahem, better) than other biscuits—richer buttermilk, more butter, better grandmothers—but the real difference is more fundamental. Southern biscuits are different because of the flour most Southerners use. My grandmother swore by White Lily flour.
What's the Difference Between Buttermilk Biscuits and Regular Biscuits? As the names might suggest, regular biscuits do not contain buttermilk, while these do. Regular biscuits are typically prepared with milk or water instead. Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.
I personally think that biscuits are at their best when you use a fine pastry-type flour like White Lily or Bob's Pastry flour. BUT, all-purpose flour is absolutely an option. I actually think that your technique when making biscuits is just as - if not, more - important than the flour you use.
If you start asking around, any Southern chef, Southern Living Test Kitchen pro, or biscuit-making family member will swear by White Lily flour. Generations of bakers have claimed it as the secret to the perfect, flaky biscuit.
The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.
When baking buttery treats like biscuits, the key is to bake them at a temperature where the water in the butter turns quickly to steam. This steam is a big part of how the biscuits achieve their height, as it evaporates up and out.
I leaven my biscuits with baking powder – hence, the name “baking powder biscuits”. Along with the layering or folding of the dough, the baking powder helps the dough rise, keeping the biscuits light and fluffy.
Pillai became known in India as the 'Biscuit King' or 'Biscuit Baron'. He took over Nabisco's other Asian subsidiaries. Pillai then established links with Boussois-Souchon-Neuvesel (BSN), the French food company, and by 1989 controlled six Asian companies worth over US$400 million.
White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.
Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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