Welcome back, fellow food enthusiasts! I’m delighted to share Chef John’s Buttermilk Biscuits Recipe with you today; it’s a delicious recipe that has quickly become a household favorite. These biscuits are soft, flaky, and downright delicious. This recipe will impress your family and friends whether you are an experienced cook or a novice. So let’s get started and discover how to make these delicious treats!
The Magic of Buttermilk Biscuits:
Food lovers have a special place in their hearts for buttermilk biscuits. The combination of basic ingredients and a few key methods is the key to their incredible flavor and texture. The biscuits’ richness is enhanced by the buttermilk’s tang, and their flaky layers are made by using cold butter.
Nutritional Information per serving:
According to The United States Department of Agriculture (USDA)
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 470mg
- Total Carbohydrate: 27g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 4g
Preparation Time:
Approximately 15 minutes
Cooking Time:
Approximately 12-15 minutes
The Ingredients You’ll Need:
The following ingredients are needed to make buttermilk biscuits.
| Ingredients | Quantity |
| All-purpose flour | 2 cups |
| Baking powder | 2 and 1/2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Butter | 1/2 cup, unsalted, cold and cubed |
| Buttermilk | 3/4 cup |
Mastering the Technique:
The ideal buttermilk biscuits require a delicate touch to make. This is how you do it:
a) Set the oven’s temperature to 450°F (230°C).
b) Combine the flour, baking powder, baking soda, and salt in a large bowl.
c) Combine the dry ingredients with the chilled, cubed butter. Cut the butter into the mixture until it resembles coarse crumbs with your fingers or a pastry cutter.
d) Add the buttermilk a little at a time, stirring constantly, until a soft dough forms. Do not over mix because this will produce tough biscuits.
e) Move the dough to a surface that has been lightly dusted with flour, then give it a few gentle kneads to bring it together.
f) Roll out the dough to a thickness of 3/4 inch. To cut out the biscuits, use a glass or a round cookie cutter. Put them on a baking sheet covered with parchment paper.
g) Bake the biscuits for 12 to 15 minutes in a preheated oven, or until golden brown and beautifully risen.
h) Give the biscuits a little time to cool before serving. It is best to eat them warm!
Chef John’s Buttermilk Biscuits Recipe
Ingredients
- All-purpose flour 2 cups
- Baking powder 2 and 1/2 teaspoons
- Baking soda 1/2 teaspoon
- Salt 1 teaspoon
- Butter 1/2 cup unsalted, cold and cubed
- Buttermilk 3/4 cup
Instructions
- Set the oven’s temperature to 450°F (230°C).
- Combine the flour, baking powder, baking soda, and salt in a large bowl.
- Combine the dry ingredients with the chilled, cubed butter. Cut the butter into the mixture until it resembles coarse crumbs with your fingers or a pastry cutter.
- Add the buttermilk a little at a time, stirring constantly, until a soft dough forms. Do not over mix because this will produce tough biscuits.
- Move the dough to a surface that has been lightly dusted with flour, then give it a few gentle kneads to bring it together.
- Roll out the dough to a thickness of 3/4 inch. To cut out the biscuits, use a glass or a round cookie cutter. Put them on a baking sheet covered with parchment paper.
- Bake the biscuits for 12 to 15 minutes in a preheated oven, or until golden brown and beautifully risen.
- Give the biscuits a little time to cool before serving. It is best to eat them warm!
Notes
• Don’t over mix: Be gentle and avoid over-mixing when adding the buttermilk to the dry ingredients. This keeps the texture tender.
• Use a light touch: Be gentle when kneading the dough. Biscuits made from overworked dough may be tough.
• Properly measure the flour: Spoon the flour into the measuring cup and level it off with a knife for precise results. This helps to avoid adding too much flour and producing dense biscuits.
Tips for Biscuit Success:
Getting the perfect biscuit may take some practice, but don’t worry! Here are some helpful tips to help you on your journey:
- Use cold butter: To achieve those desired flaky layers, cold butter is necessary. Until you’re ready to use it, keep it in the refrigerator.
- Don’t over mix: Be gentle and avoid over-mixing when adding the buttermilk to the dry ingredients. This keeps the texture tender.
- Use a light touch: Be gentle when kneading the dough. Biscuits made from overworked dough may be tough.
- Properly measure the flour: Spoon the flour into the measuring cup and level it off with a knife for precise results. This helps to avoid adding too much flour and producing dense biscuits.
Dear readers, there you have it! Chef John’s Buttermilk Biscuits’ formula has been made public. You can make the most delicious biscuits ever to grace your table by using this recipe along with a few insider tricks. These flaky treats will have you hankering for more whether you eat them with a dollop of butter or use them as the base for delectable sandwiches. Till then, keep discovering the world’s culinary wonders and happy cooking!
Frequently Asked Questions (FAQs):
Can I use a substitute for buttermilk?
Yes! If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.
Can I freeze the biscuit dough?
Absolutely! After cutting out the Biscuits, place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or airtight container. When ready to bake, simply add a few extra minutes to the baking time.
Can I make the dough in advance?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. When you’re ready to bake, proceed with rolling, cutting, and baking as instructed.
