Buttermilk biscuits

Name: How to cook Buttermilk biscuits - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

Michelle

Buttermilk biscuits

Had left over buttermilk and wanted an easy yummy recipe to make biscuits for breakfast. Found these and actually no joke tasted like Popeyes biscuits

Ingredient

Food ration :

10 servings

Cooking time :

10 mins

2 cup

of all-purpose flour, plus more for dusting the board.

1/4 tsp

baking powder ( use one without aluminum it said but I did just regular)

1 tsp

kosher salt OR 1 teaspoon of salt

6 tbsp

unsalted butter, very cold( I used salted and tasted great)

1 cup

Cooking instructions

* Step 1

Preheat your oven to 450

* Step 2

Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time.

* Step 3

Cut the butter into chunks and cut into the flour until it resembles course meal.

* Step 4

If your using a food processor, just pulse a few times until this consistency is achieved

* Step 5

Add the buttermilk and mix JUST until combined

* Step 6

If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board.

* Step 7

Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick

* Step 8

Use a round cutter to cut into rounds

* Step 9

You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones.

* Step 10

Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together.

* Step 11

Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!!

* Step 12

The dough needs to be handled as little as possible or you will have tough biscuits.

* Step 13

Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing.

* Step 14

You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit