Tall And Fluffy Buttermilk Biscuits
recipe at a glance
5 stars - 6 reviews
ready in: 30-60 minutes
recipe id: 31791
non-stick cooking spray
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
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.
182 calories, 6 grams fat, 27 grams carbohydrates, 4 grams protein per serving
Guest Foodie 2012-10-03
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: Nicole 2012-05-20
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: mompipps 2011-11-14
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: mommyp 2011-11-14
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: Annie 2013-01-09
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: Kitty 2008-10-18
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.