home > recipes > meals / dishes > breads and baking > breads and rolls > quick breads > biscuits

Tall And Fluffy Buttermilk Biscuits

recipe at a glance
Rating: 5/5 5 stars
10 reviews
2 comments

ready in: 30-60 minutes
serves/makes:   12
  

recipe id: 31791

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest
save to yummly

ingredients

non-stick cooking spray

DOUGH

2 cups all-purpose flour
1 tablespoon double-acting baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons unsalted butter, cold, cut into 1/4" cubes
1 1/2 cup buttermilk

TO FORM AND FINISH BISCUITS

1 cup all-purpose flour, distributed in rimmed baking sheet
2 tablespoons unsalted butter, melted

directions

Adjust oven rack to middle position and heat oven to 500 degrees F. Spray 9" round cake pan with cooking spray; set aside. Generously spray inside and outside of 1/4 cup dry measure with cooking spray.

FOR THE DOUGH: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about 6-1 second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, 8-10 1 second pulses.

Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy.)

TO FORM AND BAKE BISCUITS: Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from measuring cup into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, forming evenly sized mounds.

Dust tops of each piece of dough with flour from baking sheet. With floured hands, gently pick up piece of dough and coat with flour; gently shape dough into round ball, shake off excess flour, and place in prepared cake pan. Repeat with remaining dough, arranging rounds around perimeter of cake pan and 3 in center.

Brush rounds with hot melted butter, taking care not to flatten them. Bake 5 minutes, then reduce oven temperature to 450 degrees F; continue to bake until biscuits are deep golden brown, about 15 minutes longer.

Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right-side up and break apart. Cool 5 minutes longer and break apart.

added by

FoodA

nutrition

182 calories, 6 grams fat, 27 grams carbohydrates, 4 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like tall and fluffy buttermilk biscuits




comments & reviews



number of 5 star votes on this recipe
990%
number of 4 star votes on this recipe
00%
number of 3 star votes on this recipe
110%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe2



Guest at CDKitchen.com




REVIEW: recipe rating
I'm 11 and I made these...turned out delicious!


Guest at CDKitchen.com




REVIEW: recipe rating
I can bake cakes, breads and anything else BUT biscuits. Have tried MANY recipes and even used the 'southern' style flour. By far this is the BEST biscuit recipe I have ever made. They were incredibly tender and delicious. Hard not to eat them all. Tremendous buttery flavor. One change to this recipe: I had no buttermilk so used milk/cream mixed with plain Greek yogurt. I don't know if this is what made the difference. I will make these again and repeat it with the yogurt/milk/cream blend rather than buttermilk.


Guest at CDKitchen.com




REVIEW: recipe rating
This biscuit recipe was the answer to my biscuit making failure's. Now I'm making buttermilk biscuits as well as the best of them out there. This recipe worked great the first time. One trick I use for the sticky dough is, get hands damp and coat with flour. This helps form sticking to hands. After you drop dough, grab a scoop of flour with hand and cover dough. Then it is easy to pick up and ball. I Love making biscuits now. Thank You for a great recipe that really works well and taste great.


Guest at CDKitchen.com




REVIEW: recipe rating
These turned out perfect! Yay for my first attempt at biscuits!


Guest at CDKitchen.com




REVIEW: recipe rating
Biscuits are one of those recipes that either you know how to make them right, or you don't. If you want to make them right I highly recommend trying this recipe. I struggled to make a good biscuit for years and tried dozens of recipes. Of course I have a southern mother in law so there was a lot of pressure for me to get it right. These turn out perfectly every time and I've given the recipe out to dozens of people.


Registered Member at CDKitchen.com
Member since:
Mar 21, 2013


popadia

COMMENT:
This recipe appears to be a near copy of one from Cook's Illustrated Cook Book, p 561. The only difference is that the book calls for 3 cup (15 oz.)of flour not 2 cups. That difference might account for Annie's problem with the wet dough. I have made the biscuits as described in the Cook's Illustrated Cook Book, and my guests and I found them to be delicious.


Guest at CDKitchen.com




REVIEW: recipe rating
Help! I was so excited to try these biscuits I made them directly after reading the recipe. I failed miserably and what a mess. I used regular milk, which I soured with vinegar, but my batter was literally scoops of wet mess. There was no "dusting with flour" on the tops and shaping this dough. I had dough stuck to my fingers, palms, cookie sheets, etc. and flour everywhere. I wound up having to dump at least 1/2 cup of flour into a bowl, then sprinkled it all over my mounds and worked it into the dough with a metal spatula so as not to have to throw everything out. Then I scraped it all into the cake pan in one big gooey mess. It was edible, but that's about it. Too floury on the outside crust, but relatively good inside. Any tips would be appreciated. I know I measured correctly, and cannot understand how everyone else made it sound so easy. And I'm even a biscuit and pie crust maker from way back!!


Guest at CDKitchen.com




REVIEW: recipe rating
First time in my 71 years that biscuits turned out the way I wanted them. Better than the biscuits my mother made in Virginia back in the day. They are fantastic. I got a little worried when I saw those wet lumps in the rimmed pan, but it wasn't that hard to shape them. I probably made them a little too big as I got 10, not 12. I think the secret is the minimal handling - no kneading, no rolling. I used Lily White flour. It's a Southern thing.


Guest at CDKitchen.com




REVIEW: recipe rating
This recipe is delicious. I no longer fail at biscuits. I actually baked these as pan biscuits, just dumping the gooey dough (more like batter) into a 8" baking pan lined with parchment paper. Much less fussy. Bake another minute longer, cool as indicated, then just lift the paper (and the biscuit loaf with it) out of the pan. Cut into squares. YUM!!


Guest at CDKitchen.com




REVIEW: recipe rating
I do not bake often but have been looking for a recipe for biscuits so my family could get away from all of the additives in store bought ones. This worked out great, my family loved them and it was easy. Thanks!


Guest at CDKitchen.com




REVIEW: recipe rating
I do not bake much and did not have a food processor or fancy mixer and the recipe still came out great. My family loved them. Thanks!


Guest at CDKitchen.com

Kitty

COMMENT:
After two years of attempting to make biscuits this recipe WON! I followed it to the tee with the exception of adding approx. 1/4 cup more buttermilk. I grew up in Alabama, and the texture and fluffiness are exactly what I think is a southern type of biscuit. Thank you very much.