Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, buttermilk biscuits. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
These Easy Buttermilk Biscuits are incredibly soft, tall, flaky, and buttery. Serve these with some jam, gravy, or your topping of choice for an easy and delicious breakfast! These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers!
Buttermilk biscuits is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Buttermilk biscuits is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook buttermilk biscuits using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Buttermilk biscuits:
- Get 2 1/2 cups all-purpose flour, plus more for dusting
- Prepare 2 tablespoons baking powder
- Prepare 1 tablespoon sugar
- Prepare 1 1/2 teaspoons salt
- Get 1 1/2 sticks (12 tablespoons) unsalted butter
- Prepare Cut into small pieces and frozen
- Take 1 c buttermilk
Classic buttermilk biscuits are a staple in my household. Quick, easy, and light as a feather, they can be served for breakfast, lunch, tea, dinner Classic buttermilk biscuits are a staple in my household. Although I used unsalted butter and added smoked sea salt on top and herb butter instead of egg wash. Warm and fluffy Buttermilk Biscuits are often the crown jewels of a great holiday feast.
Instructions to make Buttermilk biscuits:
- Preheat oven to 425 degrees F. Pulse the flour in a food processor with the baking powder, sugar and salt.
- Add the butter and pulse until the butter is in pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.
- Turn out on to a floured surface and pat into a thick 8-by-8 inch square. Cut into sixteen 2-inch square biscuits. Arrange on an ungreased baking sheet, brush with buttermilk and bake until golden, 12 to 15 minutes.
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