Perfect Buttermilk Biscuits recipe | Southern Buttermilk Biscuits

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Welcome to the episode and introduction to the recipe.

Measure 2 cups of all-purpose flour into a bowl.

Add 1 tablespoon of baking powder, 1/4 teaspoon of baking soda, and 3/4 teaspoon of salt to the flour and mix together.

Cut 6 tablespoons of unsalted butter into small cubes and place in the freezer to keep very cold.

Use a pastry cutter to break up the cold butter into pea-sized pieces in the flour mixture.

Add 3/4 cup of icy cold buttermilk to the mixture.

If buttermilk is unavailable, substitute with 3/4 cup of whole milk mixed with 2 teaspoons of vinegar, stirred and allowed to sit for a few minutes.

Stir the buttermilk into the flour mixture until the dough begins to pull together, being careful not to overmix; the dough should be slightly sticky.

Dump the mixture onto a floured surface and gently press it together by hand, kneading lightly to combine the flour and butter without developing gluten.

Flatten the dough into a rough circle, slightly thicker than 1/4 inch.

Use a 3 and 1/4 inch round cookie cutter to cut out biscuits, yielding about 4 to 6 biscuits.

Recombine the leftover dough without kneading and cut out additional biscuits.

Place the biscuits side by side on a baking sheet to encourage rising.

Use a pastry brush to lightly coat the tops of the biscuits with leftover buttermilk.

Preheat the oven to 450°F (232°C) and bake the biscuits for 10 to 12 minutes until golden brown.

Melt 2 tablespoons of butter in the microwave and mix with 1 tablespoon of honey until smooth.

Brush the tops of the hot biscuits with the honey butter for added sweetness and shine.

Break a biscuit in half to show the fluffy texture and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens