Southern buttermilk biscuit recipes12/23/2023 They are often eaten as an accompaniment to a meal – as with a soup or stew, or savory filling, whereas in Australia, the UK, and many other parts of the world, the closest cousin to buttermilk biscuits are scones, served as a sweet teatime snack, due to their butter, jam and whipped cream topping.īuttermilk biscuits are soft and puffy, and nothing like what the rest of the world calls biscuits – those hard, sweet crunchy bites of bliss. For Americans biscuits are quick breads that use baking powder and/or buttermilk as leavening. The difference is that buttermilk biscuits don’t have egg in the dough, nor is sugar added. Photo by Jeanie Beales.įor those reading this who are not American, buttermilk biscuits might look like scones – you know, the ones served with strawberry jam and fresh whipped cream – but they are not scones. Buttermilk biscuits with strawberry jam and vanilla double cream Greek yoghurt. And that includes things like cornbread and biscuits. From gardening (“No, honey, okra isn’t necessary in so many beds.”) to the food we make. Born and raised in South Carolina, his Southern roots show in nearly everything we do. You made biscuits and you should get a medal.Y’all, my hubby is a Northern Transplant from the south. Remove from the oven and serve however you want–hot, cold, right now, tomorrow. It’s hard to go wrong with butter and sugar, even if you’re planning on going savory with these guys.īake the biscuits in the preheated oven for 10-12 minutes or until just golden on top–you really don’t want to overbake them. If you want, brush some melted butter on top and sprinkle them with a little sugar. These will not spread at all, so you can stick them close to each other–the closer they are, the softer they’ll be. Using a biscuit cutter that’s about 2″ in diameter, cut the biscuits out–I get about 8, then gently press the scraps together and can get two more biscuits that aren’t nearly as soft and delicious as the first 8. Be sure to handle the dough as little as possible–the less you touch it, the better your biscuits will be. Gently pat (don’t roll…just leave that rolling pin alone and no one will get hurt) the dough into a disc about 1″ thick. Fold the dough in half horizontally, then vertically, repeating until you’ve folded the dough 5 times. With floured hands, gently pat the dough down until it’s about 1″ thick. The mixture should be quite moist and sticky.įlour a work surface and turn the dough out onto the floured surface. Then chop up 6 tablespoons of cold butter.Īdd the chopped butter to the flour mixture and pulse until it resembles coarse meal.Īdd 1 cup of buttermilk or plain kefir (remember when I talked all about that here? Yeah, that happened.) Pulse until just combined. This is the newer version of the machine that I have and I highly recommend it–I’ve had mine for about 10 years and KitchenAid has been nothing but a delight to work with (and they’re not paying me to say it–long before my food blogging days, the handle of my work bowl cracked and I was outside the warranty window and they sent me a whole new machine. I’ve been hopelessly loyal to them since.)Ĭombine the dry ingredients in the bowl of your food processor…Īnd pulse the dry ingredients a few times. It’s really easy to over-mix the dough when you’re doing it by hand and it’s just really easy, period, to do it in a food processor. I know, I know, people have been making biscuits by hand since the beginning of time, and it’s still totally do-able. You’re going to need 2 cups of all-purpose flour (lightly spooned into measuring cups and leveled with a knife), some baking soda, baking powder, and kosher salt.Ī food processor reeeeeeally comes in handy here. Preheat your oven to 450 F and line a baking sheet with parchment or a silicone baking mat. And these biscuits were everything I was hoping for–quick and easy, fluffy and layered (but not too flakey), perfect for butter and jam or biscuits and gravy. It was simple (so it didn’t involve two different kinds of fat, three different kinds of flour, and the tears of virgin unicorns), it was fast, and it had rave reviews. And I’ve made a lot (Alton Brown, I love you, but that biscuit recipe of yours that I tried was as disappointing as staying in a hotel with a toddler for the first time.)Īnd then I found this recipe on. But no good ol’ circle-shaped Southern-style biscuits. We have our Cat Head Biscuits, which are magical in just about every way, but they’re also very, very large (as big as a cat’s head, not actually made with the heads of cats–let’s just clear that up before things get weird.) We have scones. So I’ve been on the hunt for a good cut biscuit for a long time.
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