Breads & Bakingculinaryhill5.0
Buttermilk Biscuits
Tall and fluffy, light and airy, these Buttermilk Biscuits are peak brunch fare. Serve with with sausage gravy, with scrambled eggs and cheese, or with a slather of jam. There's no wrong way to biscuit here.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●food processor
- ●pan
📝 Preparation Steps
1
Adjust oven rack to middle position and preheat oven to 450 degrees. Line a baking sheet with parchment paper.
2
In a food processor, pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening in until mixture resembles coarse meal, about 15 pulses. Transfer to large bowl. Stir in buttermilk until combined.
baking powder1 tablespoonSalt1 teaspoonunsalted butter cut into ½ inch pieces and chilled8 tablespoons
3
On a lightly floured counter, turn out dough. Knead until smooth, about 8 to 10 times. Pat dough into 9-inch circle, about 3/4 inch thick (focus on the diameter first and the correct thickness will happen more naturally).
4
Using 3-inch biscuit cutter dipped in flour, cut rounds of dough (do not twist cutter) and arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits (you should have 8 biscuits total).
5
Bake until biscuits begin to rise, about ⏱️ 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Continue baking until golden brown, 12 to ⏱️ 15 minutes longer, then transfer to wire rack and let cool.
Nutrition Facts
calories
357 kcal
fat Content
19 g
serving Size
1 biscuit
fiber Content
1 g
sugar Content
3 g
sodium Content
560 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
34 mg
carbohydrate Content
40 g
saturated Fat Content
10 g
unsaturated Fat Content
8 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...