Quick Buttermilk Biscuits

This is a recipe I have been working on for awhile now. After multiple attempts, I think I have the flavor and the texture right where my family wants it! These are rich, buttery, and perfectly flaky. Thanks to the help of my food processors, they are ready for the oven in minutes and require very little “work”. If you don’t have a food processor, just use your pastry cutter to cut your butter into small pieces that will very between lentil and pea sized shapes.

Quick Buttermilk Biscuits

  • Servings: 10-14 biscuits
  • Difficulty: easy
  • Print

2 1/2 cups all purpose flour – plus additional for flouring work surface

1 1/2 teaspoons iodized salt

1 tablespoon baking powder

1/2 teaspoon baking soda

2 tablespoons sugar

8 tablespoons (1 stick) butter, cold, cut into small pats

1 1/3 cups buttermilk, cold – plus additional buttermilk for brushing biscuits

Directions:

Preheat oven to 475 degrees.

In the bowl of your food processor, combine the flour, salt, baking powder, baking soda, and sugar. Pulse 3 times. Add your butter and pulse 4 times or until the butter appears to be in small, pea or lentil sized pieces. Add buttermilk and pulse 3-4 more times just until the dough mixture starts to pull away from the edge of the bowl.

Empty the contents of the food processor out onto a heavily floured surface. Gently pat into a rough rectangle, about 1.5- 2 inches thick. Fold the dough in half lengthwise. Gently pat the dough again into a rectangle and fold. Repeat the process for a third time and then gently press the dough again, leaving it about 1.5 inches thick. (will be about 8×12)

Use a biscuit cutter or floured bench scraper to cut the biscuits into squares or rounds. You can reform scraps at the end to make additional biscuits, just try not to overwork the dough. *When you are cutting the biscuits, try not to twist the cutter. This will result in twisted and biscuits and ones that didn’t rise properly*

Place the biscuits on a parchment-lined sheet pan. Using a pastry brush, brush the tops of the biscuits with buttermilk. Bake for 10-12 minutes or until the biscuits look raised and the tops are golden brown.

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