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Before you jump to Buttermilk Biscuits recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got insight from reading it, now let’s go back to buttermilk biscuits recipe. To cook buttermilk biscuits you only need 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Buttermilk Biscuits:
- Get 6 tablespoons unsalted butter, chopped
- You need 2 cups unbleached all purpose flour
- Prepare 1 tablespoon granulated sugar
- Use 1/4 teaspoon baking soda
- Provide 1 tablespoon baking powder
- Take 1 teaspoon sea salt
- Provide 1 cup cultered buttermilk
- Prepare Plus additional unsalted butter
Steps to make Buttermilk Biscuits:
- Refrigerate your flour, you want it cold. (I keep some in the refrigerator in a jar.) The key to good biscuits is keeping your ingredients cold.
- In a food processor mix all your ingredients EXCEPT the buttermilk.
- In a large bowl, dump the ingredients from the food processor. Make a well, add the buttermilk. With your hand do, the mixing. Yes, it's messy! It's worth the mess! Knead to slightly tacky.
- Turn out onto lightly floured surface. PAT out to about 1 inch thick. Get busy with your biscuit cutter. I place mine on a parchment lined baking sheet. I space them 1/4 inch apart.
- Bake 450°F for 12 minutes. Always preheat that oven! While your biscuits are baking melt some unsalted butter, set it aside. After the 12 minutes, remove the biscuits from the oven. They should be lightly browned. Brush the biscuits with the melted unsalted butter. Return them to the oven and bake 1 to 2 minutes more.
- Best if eaten that day. Store in airtight container at room temperature.
Make a well in the center and pour in the cold buttermilk. After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits. This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making. The instructions below are precise for a reason and should be followed as written. These buttermilk biscuits are flaky on the outside and light and fluffy on the inside- which equals perfection in my book.
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