Chef John’s Buttermilk Biscuits Recipe-Learn in just 2 minute:- This deceptively simple buttermilk biscuit recipe can be made a million ways with minor ingredient and amount changes. The flaky, chewy, and crisp texture make this one my favourite. Each golden brown buttermilk biscuit has flaky layers thanks to ice-cold butter and extra dough folding.
Every baker needs a good buttermilk biscuit recipe. No go-to? You’re in luck. Best of all, it’s easy to make with common ingredients.
Chef John’s Buttermilk Biscuits Recipe-Learn in just 2 minute
Buttermilk vs. Cream Biscuits
- Biscuits use buttermilk’s acid and fat. Acidity and leaveners help dough rise, making biscuits taller and fluffier. Buttermilk brings a hint of tang.
- Cream biscuits use heavy cream.
- Cream biscuits are popular because they’re simple to make.
- Cream is milder than buttermilk, so it won’t be as flavorful unless you add more spices.
- Cream biscuits may not rise as high as buttermilk biscuits if the recipe lacks leavener.
Making Buttermilk Biscuits
The full, step-by-step recipe is below, but here’s a preview:
Mix Dry Ingredients
- Mix flour, baking powder, soda, and salt in a large bowl.
Add Wet Ingredients
- Use a pastry blender to cut cold butter slices into the flour mixture into coarse crumbs. Make a dough well in the centre. Add cold buttermilk to the well and mix gently.
Roll and Fold Dough
- On a floured surface, pat the dough into a rectangle. Fold rectangle in thirds, then half-turn dough. Reflate any crumbs into a rectangle. Repeat twice more.
- Roll the dough to ½-inch thickness on a floured surface.
- Cut biscuits with a round cutter. Reroll scraps and cut until dough is gone.
- Place biscuits on a lined baking sheet. Indent each biscuit’s top with your thumb. Brush buttermilk on top.
- Bake biscuits until golden brown.
Buttermilk biscuits: what to serve
- What to serve buttermilk biscuits with? We cover you.
- See our 10 Ways to Dress Up Homemade Biscuits.
- Biscuits go well with Our 20 Top-Rated Soups Give You Comfort By the Bowlful for a heartier meal.
- Make biscuits and gravy, breakfast sandwiches, and more with them.
Buttermilk Biscuit Storage
- Store homemade buttermilk biscuits at room temperature for two days or in the fridge for a week.
- To avoid drying, keep them in an airtight container or tightly wrapped in foil.
Can Buttermilk Biscuits Freeze?
- It’s a good idea to freeze buttermilk biscuits if you won’t eat them all in a week.
- After cooling, wrap each biscuit in storage wrap and foil. Freeze for three months.
- No need to thaw frozen biscuits.
- Place them on a baking sheet and bake at 350 degrees F for 15-20 minutes to warm.
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 7 tablespoons unsalted butter, frozen and thinly sliced
- ¾ cup cold buttermilk
- 2 tablespoons brushing buttermilk
- Heat oven to 425°F (220°C). Cover a baking sheet with silicone or parchment paper.
- Mix flour, baking powder, soda, and salt in a large bowl. Cut cold butter slices into flour with a pastry blender until coarse crumbs form.
- Make a well in the mixture. Stir cold buttermilk into the well gently until combined.
- Put dough on a floured surface and pat it into a rectangle.
- Fold rectangle in thirds. Turn dough half-turn, gather crumbs, and flatten into a rectangle. Repeat twice more, folding and pressing dough three times.
- Flour a surface and roll dough to 1/2 inch thick. Cut biscuits with a 2 1/2-inch round cutter. Reroll scraps to make 12 more biscuits.
- Place biscuits on baking sheet. Indent each biscuit’s top with your thumb. Apply buttermilk to tops.
- Bake biscuits for 15 minutes in preheated oven until flaky and golden brown.
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