Flaky Buttermilk Biscuits
I wanted to make some biscuits to go with the white bean, chorizo, and kale soup, and a simple salad I made for dinner recently. I found this easy flaky buttermilk biscuit recipe by Cooking Light on MyRecipes and decided to give it a try. I was surprised at how easy they were to make and how utterly delicious they were. We devoured these flaky buttermilk biscuits and thought they paired nicely with our soup and salad.
Flaky Buttermilk Biscuits
Ingredients:
- 2¼ cups of flour
- 2½ tsp baking powder
- ½ tsp salt
- 5 tbsp butter
- ¾ cup of buttermilk
- 3 tbsp honey
How to Make Flaky Buttermilk Biscuits:
Combine the flour, baking powder, and salt in a bowl.
Cut in the butter with a pastry blender or two knives until the mixture resembles a coarse meal.
Place in the refrigerator for 10 minutes to chill.
In a separate bowl, combine the buttermilk and honey and whisk until well blended.
Add the buttermilk mixture to the flour mixture and stir until mixed.
Place the dough on a well-floured surface and knead 4-5 times.
Using a rolling pin, roll the dough into a 9 x 5-inch rectangle.
Dust the top with flour, then fold the dough crosswise into thirds (like folding a letter to fit into an envelope).
Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again.
Gently roll or pat the dough out into a 3/4-inch thickness.
Cut with a biscuit cutter to form biscuits.
Place dough rounds 1 inch apart on the baking sheet.
Bake for 10-12 minutes or until golden brown.
Cool for two minutes on a wire cooling rack, then serve slathered with butter. Enjoy.
Equipment
- Biscuit Cutter
Ingredients
- 2¼ cups of flour
- 2½ tsp baking powder
- ½ tsp salt
- 5 tbsp butter
- ¾ cup of buttermilk
- 3 tbsp honey
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a Silpat mat.
- Combine the flour, baking powder, and salt in a bowl.
- Cut in the butter with a pastry blender or two knives until the mixture resembles a coarse meal.
- Place in the refrigerator for 10 minutes to chill.
- In a separate bowl, combine the buttermilk and honey and whisk until well blended.
- Add the buttermilk mixture to the flour mixture and stir until mixed.
- Place the dough on a well-floured surface and knead 4-5 times.
- Using a rolling pin, roll the dough into a 9 x 5-inch rectangle.
- Dust the top with flour, then fold the dough crosswise into thirds (like folding a letter to fit into an envelope).
- Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again.
- Gently roll or pat the dough out into a 3/4-inch thickness.
- Cut with a biscuit cutter to form biscuits.
- Place dough rounds 1 inch apart on the baking sheet.
- Bake for 10-12 minutes or until golden brown.
- Cool for two minutes on a wire cooling rack, then serve slathered with butter. Enjoy.
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