Considering how delightfully delicious and fragrant my biscuits are, they are also quick and easy to prepare. I’m still amazed at what you can whip up with a few simple ingredients. That said, there are a few tricks to making my Best-Ever Buttermilk Biscuits, and I am here to share my top tips with you so you can wow your family and friends.
THE SECRETS TO MY BISCUITS RECIPE
- My first secret to making the Best-Ever Buttermilk Biscuits Recipe is in how you add the butter. All biscuit recipes require cutting cold butter into the flour to form a sandy texture. While this is usually done by hand, I do it by grating in frozen butter with a box grater. This ensures the butter is evenly distributed and stays cold in the dough.
- The second secret to my Best-Ever Biscuits Recipe is in the folding of the dough. After I bring the dough together and roll it out, I fold it in thirds, like a letter, then re-roll. This creates all those lovely layers of flaky dough, which for me, is an absolute biscuit requirement. After this, I cut out the biscuits using Round Cutters for the perfect shape and depth.
- Tip! When you go to cut out your biscuits, do not press and turn with the cutter! That will create an wonky biscuit. Make sure you press, then pull back straight up for the perfect biscuit shapes.
- Tip! When applying the egg wash to the top of the biscuits to get that amazing golden-brown, only apply the egg wash to the TOP of the biscuit! Do not let it run down the sides, as this will pull down the sides, also leading to an uneven look.
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4 cups (600g) all purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 cup (240g) butter, frozen
1 1/2 cup (340ml) buttermilk
1 egg – beaten
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
- In a large bowl whisk together the flour, baking powder, and salt.
Using a box grater, grate in the frozen butter. This will ensure it is evenly distributed and create a super flaky texture.
- Add the buttermilk and mix by hand until just combined. The mix will be dry but just keep forming it.
- Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches. Fold each side of the dough over to the middle (like you’re folding a letter) and pat out again to about 6 x 9 inches ( this will create all those flaky layers).
- Cut biscuits out of the dough using a biscuit cutter and brush the tops with egg wash.
- Place on prepared baking sheet and bake 25 minutes, or until golden brown.
- You can have them as they are or you can dip them in the chocolate as i did just to add that lil sweetness to the salty biscuit. PS: I loved it that way 🙂
- To store put in an airtight container. These will keep for up to 3 days.