Best Southern Flaky Buttermilk Biscuits Recipes
SOUTHERN FLAKY BUTTERMILK BISCUITS
There are plenty of recipes on biscuits. This is my take. The big difference for me is that I didn't want to buy unsalted butter just for making them, so I adjusted the salt added to account for the salt in the butter. This works out to be a great combination. If you use unsalted butter, add 1/4 teaspoon of salt to the recipe. The secret to success for biscuits is to work the dough as little as possible and keep the fats cold (10-20 minutes in the freezer). Also, make sure to use the middle to upper rack in your oven. Otherwise, the biscuits won't rise.
Provided by PJ991092
Categories Breads
Time 35m
Yield 8 biscuits, 8 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 450.
- 2. Combine the dry ingredients and mix to distribute everything.
- 3. Add butter and shortening (all cubed) and quickly break up the fats with your fingers until there are no large pieces.
- 4. Add in butter milk and stir just enough to combine.
- 5. Turn out dough until floured surface and fold 5-6 times.
- 6. Press out so dough is about 1" thick.
- 7. Use a 2-inch cutter to cut out the biscuits. Place them on a cookie sheet just touching each other.
- 8. Reform dough and continue to cut out biscuits.
- 9. Bake for 10-12 minutes until lightly golden.
Nutrition Facts : Calories 180.9, Fat 6.7, SaturatedFat 2.8, Cholesterol 8.9, Sodium 424.3, Carbohydrate 25.9, Fiber 0.8, Sugar 1.6, Protein 4.3
EXTRA-FLAKY SOUTHERN BUTTERMILK BISCUITS
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 @MakeItYours
Number Of Ingredients 9
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.
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