Let me be the first to level the energy and say that I am in no way a good baker. I’ve made cooking that has turned into overcooked scones that were rock hard and usually forget to add eggs or milk to the boxed cake mix. Like many other people, I decided to give my “skills” another try and learn how to make foolproof biscuits. These buttermilk biscuits are flaky, buttery, and perfect for any time of the day. The most essential tips that I’ve learned along the way have been that the butter and buttermilk added to the recipe needs to be ice cold. I like to cut up my butter into small squares and place in a small bowl to sit in the freezer and continue to chill until it is time to cut the butter into the flour.
Cutting butter into flour: After a few experiments, I found it very easy for me to cut the butter into my flour by using my food processor. Usually, when cutting butter into flour for the dough, you would use a pastry cutter or two large forks. The technique allows bakers to incorporate the butter into the flour as much as possible by making pea-sized bits of butter. I like to add two cups of flour and the ice-cold butter into my food processor and pulse a few times until I made pea-size cuts of butter and then add the flour and butter back into a large mixing bowl for the remaining steps. The flour mixture should resemble crumbs.
Fluffy buttermilk biscuits with layers that will melt in your mouth. Serve with jelly, honey, or smothered in gravy.
Start by preheating your oven at 475 degrees F and use parchment paper to line a baking sheet. You can also smear butter lightly on the pan or use non-stick spray.
Cut butter into small squares and place in a bowl to chill in the freezer until time for use.
In a large mixing bowl, mix together the flour, baking powder, and salt until all are combined.
At this point, you're ready to cut your butter into the flour. I use the easy route and use my food processor. I like to start by pouring the two cups of flour into my food processor and grabbing my cut butter from the freezer. I add the butter into the flour evenly and pulse until I have pea-sized bits of butter in the flour. It will remind you of lumpy cornmeal.
You can also use to forks and press them into the butter cubes to get the pea-sized bits or go the traditional route and use a pastry blender to cut the butter into the flour.
After the butter has been cut into the flour, I like to make sure all of the flour/butter mixture is in a large mixing bowl. Using a silicone/wooden spatula or spoon, I like to make a well in the middle of the flour by making a shallow hole in the middle of the bowl.
Next, add 3/4 of the buttermilk into the well. Stir in buttermilk until a ball begins to form. If needed, add in the remaining buttermilk until the ball is formed.
Knead the dough with your hands by pressing into the dough with the palm of your open hand. You will push out with the palm and fold the dough over towards yourself. Be sure to incorporate any of the flour left in the bottom of the bowl.
Sprinkle flour onto a flat and dry surface, and flatten the dough using a rolling rin or a long bottle. You would like the dough to have a thickness of an 3/4 inch. to make more layers in the biscuits, I like to fold the dough over once and roll it back out to my early mentioned thickness. This will create more buttery layers!
Cut 2 inch in diameter rounds into the dough using a floured cookie cutter or shape edge glass. Be sure not to twist the cutter too much or it will mess up the tall shape of the biscuits.
Place the biscuits on the baking sheet you prepared earlier close to each other- like you basically want them touching shoulder to shoulder.
If you like a browner, slight crispier top, I like to brush butter on top of the unbaked biscuits. If you would like them to stay light, I brush with buttermilk. You do not have to do either mentioned- this is for those who enjoy a little preference.
Bake biscuits for 8 to 12 minutes or until golden as you'd like. Be sure to stage @elle.thefoodie in your pictures!