Best Test Kitchens Favorite Buttermilk Biscuits Recipes

Test Kitchen's Favorite Buttermilk Biscuits image

Provided by Martha Stewart

Time 40m

Yield Makes 9 biscuits

Number Of Ingredients 8

3 cups unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 stick plus 2 tablespoons cold, unsalted butter, cut into 1/2-inch cubes, plus more for serving
1 cup buttermilk, plus more for brushing
Jam, for serving

Steps:

Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl.
Slowly drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with butter and jam.

Our Favorite Buttermilk Biscuit image

Provided by Southern Living Editors

Time 50m

Yield Makes 12 to 14 biscuits

Number Of Ingredients 5

½ cup unsalted butter (1 stick), frozen
2 ½ cups self-rising flour
1 cup chilled buttermilk
Parchment paper
2 tablespoons butter, melted

Steps:

Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a ¾-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
Roll dough to ½-inch thickness. Cut with a 2 ½-inch floured round cutter, reshaping scraps and flouring as needed.
Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.