American Buttermilk Biscuits
Submitted by gigglez
Flaky buttermilk biscuits with golden-brown tops, ready in 30 minutes from a simple dough enriched with eggs and butter. These American-style biscuits rise tall and tender, perfect for soaking up gravy or splitting for breakfast sandwiches.
YIELD
18 servingsPREP
15 minCOOK
15 minREADY
30 minButtermilk and baking soda team up to create the signature tang and lift that makes these biscuits puff up in the oven like little clouds.
The dough comes together fast in a food processor, with cold butter cut into the flour until it looks like coarse cornmeal, then just enough buttermilk-egg mixture stirred in to bind everything without overworking the gluten.
Pat the dough gently into a half-inch-thick rectangle, cut rounds with a biscuit cutter, and nestle them close together on the baking sheet so they rise up instead of spreading out.
Brushing the tops with reserved buttermilk mixture before baking gives them a glossy, golden finish that practically begs to be slathered with butter and jam.
Pro Tips
- For extra flaky layers, fold the dough in half twice before patting it out
- Make ahead and freeze unbaked biscuits on a tray, then bake straight from frozen adding 3-5 minutes
- Stir dried cranberries or chopped dates into the dough for a sweet breakfast twist
Ingredients
Directions
Preheat oven to 400℉ (200℃) F.
In a food processor or a large bowl, mix 3 cups of the flour with salt, sugar, baking powder and baking soda.
Cut the butter into the dry ingredients until the mixture is textured like cornmeal.
Separately mix the eggs with the buttermilk, and stir all but 2 tablespoons of this liquid into the dry mixture.
Mix just enough to make a uniformly moistened dough.
Dust a clean work surface with ½ the remaining flour, and turn the dough out onto the floured surface.
Sprinkle the top with the rest of the flour, and with floured hands, gently push the dough into a circle about ½ inch thick.
Cut with a 2 or 3 inch biscuit cutter, and place biscuits close together on a grease and cormeal coated cookie sheet.
You will get about 12 biscuits.
Brush the tops of the biscuits with the reserved buttermilk egg mixture.
Bake in the preheated oven until puffed and brown, about 15 minutes .
Cool for a few minutes before serving.
Comments
