Killer Buttermilk Biscuits Recipes

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

CORNMEAL BUTTERMILK BISCUITS

Steps:

• Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
• In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
• Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
• Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.

BETTER BUTTERMILK BISCUITS

Steps:

• In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
• Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough 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.

THE BEST FLAKY BUTTERMILK BISCUITS

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.

SKILLET BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F. Lightly oil a 10 1/2-inch square cast iron skillet or coat with nonstick spray. In a large bowl, combine flour, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 9-inch square, trimming the edges to create an 8-inch square. Using a sharp knife, cut dough into 9 or 12 square biscuits. Place biscuits onto the prepared cast iron skillet. Place into oven and bake for 16-19 minutes, or until golden brown. Serve warm.

BUTTERMILK BISCUITS

Steps:

• Cut 1/2 cup of the butter into 1/2-inch pieces and refrigerate it along with the shortening. In the bowl of a food processor, fitted with the steel blade, pulse together the cake flour, 3/4 cup of the all-purpose flour, baking powder, baking soda and 1 teaspoon salt. Add the butter and shortening and pulse to combine, until small crumbles are present. 6 to 8 times, or Add the buttermilk and pulse until a dough ball forms, about 5 to 6 times.
• Dust a dry work surface with flour and have the remaining 1 cup ready for kneading. Turn the dough out onto the floured work surface. With floured hands, gently press the dough out into an 11 by 8-inch rectangle, about 1/4 to 1/2-inch thick, dust lightly with flour and gently fold it over in thirds, like a letter. Roll or press out to a 6 by 6-inch rectangle again about 2 inches thick. Cut the dough into 9 squares (2 by 2 inches each) with a pizza cutter. Transfer the biscuits to a silicone mat or parchment paper lined baking sheet about 1/2-inch apart. Cover loosely with plastic wrap and let them rest at room temperature for 15 minutes.
• Preheat oven to 500 degrees F. Melt the remaining tablespoon butter and brush tops with melted butter, then sprinkle with the remaining 1/4 teaspoon of sea salt.
• Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F. Bake for 12 to 16 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.