Super Flaky Buttermilk Biscuits Recipes

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THE BEST FLAKY BUTTERMILK BISCUITS



The Best Flaky Buttermilk Biscuits image

We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 12 biscuits

Number Of Ingredients 7

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon fine salt
10 tablespoons cold unsalted butter, cut into pieces
3/4 cup buttermilk, plus more for brushing

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
  • Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
  • Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

EXTRA-FLAKY SOUTHERN BUTTERMILK BISCUITS



Extra-Flaky Southern Buttermilk Biscuits image

These biscuits are folded, creating a layered effect. These biscuits are well worth the effort--tender and very flaky. For best results, use White Lily all-purpose flour. It is ground from a special low-gluten soft wheat and is perfect for making biscuits.

Provided by SharleneW

Categories     Breads

Time 35m

Yield 15 serving(s)

Number Of Ingredients 9

4 1/2 cups white lily all-purpose flour
2 teaspoons cream of tartar
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cup margarine or 1/2 cup shortening, cut into pieces
1 3/4-2 cups cold buttermilk
1/2 cup unsalted butter, plus
1 tablespoon unsalted butter, softened to room temperature,cut into 1 tablespoon portions
1 tablespoon unsalted butter or 1 tablespoon margarine, melted,for brushing tops

Steps:

  • Preheat oven to 450° (500° if using a convection oven).
  • Line a large baking sheet with parchment paper.
  • In bowl, combine flour, cream of tartar, baking soda and salt.
  • Cut cold butter or shortening into dry ingredients with a pastry blender.
  • (Mixture will resemble coarse crumbs, with no large chunks of butter.) If butter gets very soft at this point, refrigerate mixture for 20 minutes.
  • Add 1 3/4 cups buttermilk, stirring just to moisten all ingredients.
  • Dough should be soft and moist; add remaining 1/4 cup as needed.
  • Turn dough out onto lightly floured work surface and knead gently about 10 times, or just untl dough holds together.
  • Roll or pat dough into a 14-by-10-inch rectangle.
  • With short side nearest you, spread top two-thirds of dough with 3 tablespoons soft butter, leaving bottom third, closest to you, unbuttered.
  • Fold dough into thirds (like you would fold a letter) by pulling bottom third up over center and then pulling top third over middle.
  • Turn dough so short side faces you.
  • Pat into a 9-by-12-inch rectangle.
  • In same manner, spread again with 3 tablespoons soft butter and fold letter style.
  • Turn once more in the same manner.
  • Pat into a 9-by-12-inch rectangle; spread with remaining 3 tablespoons soft butter and fold up.
  • Work quickly and gently so as not to overwork dough.
  • Pat dough into rectangle 3/4-inch thick on floured surface.
  • Cut into squares with a sharp chef's knife.
  • Place on pan, 1 inch apart.
  • Lightly brush tops with melted butter.
  • Bake in center of hot oven about 20 minutes (about 12 minutes in convection), until golden brown and firm.
  • Serve hot, warm or room temperature.

Nutrition Facts : Calories 271.1, Fat 14.4, SaturatedFat 9, Cholesterol 37.8, Sodium 433.2, Carbohydrate 30.2, Fiber 1, Sugar 1.5, Protein 5

FLAKY BUTTERMILK BISCUITS



Flaky Buttermilk Biscuits image

Use this recipe to make our Southern Fried Eggs over Buttermilk Biscuits with Sausage Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12

Number Of Ingredients 9

3 cups all-purpose flour, plus more for surface and cutter
1 cup cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
2 tablespoons plus 1 teaspoon granulated sugar
1 stick (1/2 cup) cold unsalted butter, cut into small pieces, plus 2 tablespoons melted butter for brushing
1/2 cup vegetable shortening,cut into small pieces and chilled
1 1/2 cups buttermilk

Steps:

  • Preheat oven to 400 degrees. Sift together flours, baking powder, baking soda, salt, and sugar. Repeat. Using a pastry cutter, cut in butter and shortening until mixture resembles coarse meal. Make a well in center, and add buttermilk. Stir until dough holds together.
  • Turn dough onto a generously floured surface. Fold dough over on itself 3 or 4 times. Pat to 1 inch thick. Cut out rounds with a floured 3-inch biscuit cutter. Place rounds 2 inches apart on a parchment-lined baking sheet. Gather scraps, and repeat. Brush tops with melted butter.
  • Bake until golden brown, 15 to 18 minutes. Serve warm, or let cool completely and store in an airtight container at room temperature for up to 3 days.

SUPER FLAKY BUTTERMILK BISCUITS



SUPER FLAKY BUTTERMILK BISCUITS image

Categories     Bread

Yield 15 biscuits

Number Of Ingredients 7

3/4 cup buttermilk
1/4 cup heavy cream
2 large eggs, 1 whole, 1 beaten
2 1/4 cups (13 ounces) all-purpose or low-protein biscuit flour, such as White Lily or Adluh
2 teaspoons baking powder
1 1/5 teaspoons kosher salt
2 sticks (8 ounces) chilled unsalted butter, cut into 1/2-inch cubes and kept refrigerated

Steps:

  • 1. Using a knife or bench knife, cut your butter into marble-sized pieces. Store the cut butter in the refrigerator until you're ready to combine it with the other ingredients. 2. In a small bowl, whisk together buttermilk, cream, and whole egg. 3. In a large bowl, whisk together flour, baking powder, and salt. 4. Add butter to flour mixture and toss until fully coated. Working quickly and using your fingers, rub butter into flour until butter forms marble-sized pieces. Alternatively, add flour mixture and butter to food processor and pulse 2 to 3 times to form marble-sized pieces; transfer to a large bowl. 5. Add buttermilk mixture and gently mix with a fork until just combined; the dough should look somewhat dry and shaggy. Cover and let rest in the refrigerator for 30 minutes. 6. Turn out the dough onto a lightly floured work surface. Form dough into a rectangle, lightly pressing and folding to bring it together; avoid squeezing or kneading the dough. 7. Fold dough into thirds like a letter. Using rolling pin, roll out dough and repeat folding once more. Roll out dough to about 1/2-inch thickness. Wrap in plastic and transfer to refrigerator for 10 minutes. 8. Return dough to work surface, and, using a 3-inch round cookie-cutter and pressing down without a twisting motion, cut out biscuits as closely together as possible. Gather together scraps, pat down, and cut out more biscuits; discard any remaining scraps. Brush the top of each biscuit with egg-wash. 9. Bake the biscuits in a 400°F oven until risen and golden, about 15 minutes. Let cool slightly, then transfer to wire rack. Serve warm or at room temperature.

FLAKY BUTTERMILK BISCUITS



Flaky Buttermilk Biscuits image

These biscuits are the perfect balance of buttery, sweet, and savory, resulting in a golden, fluffy addition to any meal. The true mark of perfect biscuits is the many layers, which involves multiple rounds of rolling and folding. When you taste these biscuits, you'll agree they're worth the effort.

Provided by Nancy Silverton

Categories     side-dish

Time 45m

Yield 12 servings

Number Of Ingredients 8

3 1/4 cups all-purpose flour, plus additional for dusting
1 tablespoon baking powder
3/4 teaspoon baking soda
1 tablespoon kosher salt
2 sticks unsalted butter, 8 ounces, chilled if using a standing mixer; frozen if using a food processor
1 1/2 cups buttermilk
Melted unsalted butter, for brushing on the biscuits
Flaky sea salt, for sprinkling, preferred brand Maldon

Steps:

  • Chill all the ingredients (except for the buttermilk) and all the equipment in the freezer, including the blade and bowl of the food processor. Combine the flour, baking powder, baking soda, kosher salt, and butter in the bowl of the food processor. Pulse the mixture until it is the texture of fine meal.
  • Transfer the flour mixture to a large mixing bowl. Make a well in the center, pour the buttermilk into the well, and mix by hand until the dough comes together.
  • Turn the dough onto a clean work surface, dust with flour, and roll it into a ½-inch thick rectangle, applying even pressure and squaring off the edges. Laminate the dough by folding it into thirds, like a letter, and dust with flour; then roll the dough into a ½-inch thick rectangle again. Repeat this procedure a total of seven times, dusting with flour as necessary.
  • Use the dough scraper to cut the dough into 2x2-inch squares; discard the excess dough. Place the cut biscuits on a baking sheet close together, with about ¼-inch or less between them, so they'll touch gently when they bake. Chill the cut biscuits for an hour.
  • Preheat the oven to 425 degrees F. Brush the tops of the biscuits with melted butter and sprinkle them with the sea salt. Bake the biscuits until they are golden brown, about 20 minutes. Remove them from the oven and serve warm.

FLAKY BUTTERMILK BISCUITS



Flaky Buttermilk Biscuits image

The best buttery and flaky buttermilk biscuits you'll ever have.

Provided by Brendan Biernacki

Categories     Bread     Quick Bread Recipes     Biscuits

Time 20m

Yield 16

Number Of Ingredients 8

4 cups Wheat flour, white, all-purpose, enriched, bleached
4 teaspoons baking powder
3 teaspoons white sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup cold salted butter, cubed
1 ½ cups buttermilk
2 tablespoons buttermilk

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, baking powder, sugar, baking soda, and salt together in a large bowl. Cut butter in with a pastry blender or 2 knives until it resembles bread crumbs. Gently stir in 1 1/2 cups buttermilk.
  • Put biscuit dough onto a floured surface and sprinkle a bit of extra flour on top. Cut out 16 biscuits with a biscuit or cookie cutter and place on the prepared baking sheet. Brush tops with remaining buttermilk.
  • Bake in the preheated oven until golden brown on top, about 10 minutes.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 26.1 g, Cholesterol 31.5 mg, Fat 12 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 7.5 g, Sodium 381.7 mg, Sugar 2.1 g

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