Chef John's Buttermilk Biscuits
Flaky, Golden Buttermilk Biscuits from Scratch
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk (plus more for brushing)
Directions:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Add cold butter pieces to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Make a well in the center and pour in the cold buttermilk. Stir just until the dough comes together; do not overmix.
Turn the dough onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle.
Fold the dough in thirds like a letter, rotate 90°, and gently flatten again. Repeat the fold one more time for extra layers.
Pat the dough out one final time and use a round biscuit cutter to cut out biscuits. Do not twist the cutter.
Place biscuits close together on the prepared baking sheet. Brush the tops with a little buttermilk.
Bake for 15–18 minutes, or until golden brown on top. Serve warm.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 210 kcal | Servings: 8 biscuits
#buttermilkbiscuits #southernbiscuits #chefjohnrecipes #homemadebiscuits #flakybiscuits #easybaking #comfortfood #biscuitrecipe #brunchrecipes #breakfastbakes #bakingfromscratch #quickbreads #classicbiscuits #butterygoodness #goldenbiscuits #southernbaking #biscuitsandgravy #homemadecomfort #brunchideas #ovenfresh
Just pulled these golden beauties from the oven! Chef John's Buttermilk Biscuits are everything you want—flaky, buttery, and SO good warm with a pat of butter.
Flaky, Golden Buttermilk Biscuits from Scratch
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk (plus more for brushing)
Directions:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Add cold butter pieces to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Make a well in the center and pour in the cold buttermilk. Stir just until the dough comes together; do not overmix.
Turn the dough onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle.
Fold the dough in thirds like a letter, rotate 90°, and gently flatten again. Repeat the fold one more time for extra layers.
Pat the dough out one final time and use a round biscuit cutter to cut out biscuits. Do not twist the cutter.
Place biscuits close together on the prepared baking sheet. Brush the tops with a little buttermilk.
Bake for 15–18 minutes, or until golden brown on top. Serve warm.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 210 kcal | Servings: 8 biscuits
#buttermilkbiscuits #southernbiscuits #chefjohnrecipes #homemadebiscuits #flakybiscuits #easybaking #comfortfood #biscuitrecipe #brunchrecipes #breakfastbakes #bakingfromscratch #quickbreads #classicbiscuits #butterygoodness #goldenbiscuits #southernbaking #biscuitsandgravy #homemadecomfort #brunchideas #ovenfresh
Just pulled these golden beauties from the oven! Chef John's Buttermilk Biscuits are everything you want—flaky, buttery, and SO good warm with a pat of butter.
Chef John's Buttermilk Biscuits
Flaky, Golden Buttermilk Biscuits from Scratch
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk (plus more for brushing)
Directions:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Add cold butter pieces to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Make a well in the center and pour in the cold buttermilk. Stir just until the dough comes together; do not overmix.
Turn the dough onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle.
Fold the dough in thirds like a letter, rotate 90°, and gently flatten again. Repeat the fold one more time for extra layers.
Pat the dough out one final time and use a round biscuit cutter to cut out biscuits. Do not twist the cutter.
Place biscuits close together on the prepared baking sheet. Brush the tops with a little buttermilk.
Bake for 15–18 minutes, or until golden brown on top. Serve warm.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 210 kcal | Servings: 8 biscuits
#buttermilkbiscuits #southernbiscuits #chefjohnrecipes #homemadebiscuits #flakybiscuits #easybaking #comfortfood #biscuitrecipe #brunchrecipes #breakfastbakes #bakingfromscratch #quickbreads #classicbiscuits #butterygoodness #goldenbiscuits #southernbaking #biscuitsandgravy #homemadecomfort #brunchideas #ovenfresh
Just pulled these golden beauties from the oven! Chef John's Buttermilk Biscuits are everything you want—flaky, buttery, and SO good warm with a pat of butter.
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