However you make them, you’ll be rewarded with layer upon buttery layer of buttermilk biscuit perfection.
The instructions below are precise for a reason and should be followed as written.
When we say to stir the dough 15 times, we mean it!
Credit:Will Dickey
When rolling out the dough, don’t press down too hard or overwork the dough.
This will give the biscuits a dense, tough texture.
Learn how to make buttermilk biscuits, and you’ll be a biscuit pro in no time.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Our buttermilk biscuit recipe is likewise streamlined.
Buttermilk also tenderizes the gluten, making for a softer, less tough biscuit.
It also tastes great!"
Credit: Will Dickey
insists executive pastry chef Jen Yee ofHopkins & Company Hospitalityin Atlanta.
The quality decreases as the biscuit sits out.
Avoid storing the biscuits in the fridge; they’ll turn hard.
Can I Freeze Buttermilk Biscuits?
As an alternative, you might freeze extra dough before baking.
Cut the dough into rounds, freeze on a baking pan until solid.
Credit:Will Dicket
Then, move to an airtight, freezer-safe container or ziploack bag, and store up to one month.
Bake from frozen, adding a few minutes to the total bake time until they’re golden brown.
Grate frozen butter using large holes of a box grater.
Credit:Will Dicket
Toss together grated butter and flour in a medium bowl.
Add buttermilk to flour mixture:
Make a well in center of mixture.
Add buttermilk, and stir 15 times.
Credit:Will Dicket
Dough will be sticky.
Turn out dough:
Turn dough out onto a lightly floured surface.
Lightly sprinkle flour over top of dough.
Credit: Will Dickey
Fold dough in half so short ends meet.
Repeat rolling and folding process 4 more times.
Roll out dough, and cut biscuits:
Roll dough to 1/2-inch thickness.
Credit:Will Dickey
Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.
Arrange biscuits on baking pan:
Place dough rounds on a parchment paper-lined jelly-roll pan.
Bake biscuits:
Bake at 475F for 15 minutes or until lightly browned.
Brush with melted butter.
You’ll get a soft biscuit that stays tender, even when cool.
Plus, shortening has a neutral flavor that will complement anything on your dinner plate.
