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Tall And Fluffy Buttermilk Biscuits
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- #31791
Now here's a biscuit recipe that will make you famous whether you're serving these biscuits warm with butter and honey or turning them into savory breakfast sandwiches topped with sausage gravy.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
12 reviews
2 comments
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 data
182 calories, 6 grams fat, 27 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
August 30, 2017
Will never use another biscuit recipe! The best biscuit recipe ever! I make these for my family all the time. When family comes to visit, they always want breakfast for dinner. Biscuits and Gravy, yum! Biscuits with butter and jelly, yum!
July 27, 2015
I am a country boy from Mississippi (Brother), relatives from Louisiana, Alabama. I don't know who they stole this one from :) But this is TOP 3 of the South...Period, great job. I would add two more tablespoons of butter and use salted butter....Love it!
October 6, 2014
I'm 11 and I made these...turned out delicious!
January 30, 2014
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.
November 22, 2013
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.
November 8, 2013
These turned out perfect! Yay for my first attempt at biscuits!
August 2, 2013
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.
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.
January 9, 2013
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!!
October 3, 2012
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.
May 20, 2012
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!!
November 14, 2011
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!
November 14, 2011
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!
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.