I was in the mood for something special this weekend, so for breakfast I made a batch of flaky, tender, piping hot biscuits!
This was the perfect choice, I had all the ingredients on hand and these are insanely simple to make. I often worry I’m not working the dough long enough when making breads and rolls… Not with biscuits though. The whole point of biscuits is to not overwork the dough. The flour and butter mixture basically just needs to be moistened by the buttermilk. Do a quick folding technique, roll it out and bam! Eight biscuits, ready to bake and eat!
This recipe produces a classic, flaky biscuit. The top forms a slightly hardened shell that has a salty, buttery bite. The inside is soft, delicate and bursting with rich, comforting flavors. I think this is a fantastic recipe for new bakers. It’s very difficult to mess up and the results are a showstopping tasty treat that pleases everyone.
Make some tonight and freeze them for a quick weekend breakfast!
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
1 stick unsalted cold butter, cubed and stick form
Preheat oven to 450 F.
Mix flour, baking powder, baking soda and salt together in a bowl.
Cut the butter in half. Cut one half into cubes and the other into sticks. The two different butter shapes will help make the biscuits tender and flaky.
Add the cold butter pieces to the flour mixture. Using a pastry cutter (or your hands) work the dough until the butter resembles small pea-like shapes. These will steam during baking, creating the flaky layers.
You may not need all of your buttermilk, so add 1/2 a cup at a time. Gently mix the flour and buttermilk together until just combined.
Pour the dough onto a lightly floured counter. Gently roll out the dough and fold over twice. Roll the dough until it’s about 1 1/2-2 inches thick. Using a sharp biscuit cutter, firmly press down on the dough and punch out 8 biscuits. Do not twist or turn your biscuit cutter. Cutting straight down and pulling back up will help the flaky factor.
Put biscuits on a parchment lined sheet pan. Brush buttermilk on top of the biscuits and bake for 15-20 minutes or until golden brown on top. Halfway through the bake time, turn your pan.
Cool slightly before serving.
After cutting the biscuits, transfer to a sheet pan and freeze the biscuits individually. After frozen, place in a freezer bag and freeze for 4-6 weeks. Bake at 450 F for 30-40 minutes, or until golden brown on top.