We found this amazing Homemade Buttermilk Biscuit recipe on Reddit and just had to share.
All Reddit credit to mommystorms for this homemade buttermilk biscuit recipe, and a big THANKS for allowing us to share on our blog. We LOVE reading r/baking and this is the first time we found a recipe we felt we needed to share. Just look at how tall and flakey these biscuits are. So. Many. Layers!
Where’s the butter and honey?
Let’s get started.
INGREDIENTS (Makes 8-9 biscuits)
2 cups all-purpose flour, spooned and leveled
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons granulated sugar
3 tablespoons butter, cubed and frozen (simply chilled also works)
3 tablespoons shortening, chilled
1 cup buttermilk, chilled
1 tbsp butter, melted, for brushing (optional)
- To start, preheat your oven to 450 degrees.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut butter and shortening into dry ingredients until mixture looks like coarse crumbs; alternatively you can use your fingers to rub the butter and shortening into the flour mixture– but the faster the better, you don’t want the fats to melt!
- Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
- Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. This will create layers in the final baked biscuits. Press into a 1 inch thick round. Cut out biscuits with a 1.5 or 2-inch cutter, being sure to push straight down through the dough. Do not twist the cutter! Twisting the cutters inhibits rising. Place biscuits on baking sheet so that they are half an inch apart. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second or third pass will not be quite as pretty as those from the first, but they’ll still taste great.)
- Bake until biscuits are tall and lightly golden on top, about 15 minutes.
- Brush biscuits with melted butter right out of oven, if desired.
Our favorite way to eat fluffy, flaky homemade biscuits like these are straight out of the oven with butter and honey.
Here are some tips to ensure that your biscuits are nice and tall!
1. Preheat your oven well! At least 30 minutes before you bake the biscuits.
Make sure your baking powder/soda are really fresh.
2.Keep your fats really cold!
3.The folding technique helps create lots of layers in the biscuits so don’t skip that step.
4.Never use a rolling pin when shaping the dough before cutting; use your hands to pat it into shape. Using a rolling pin will compress the layers too much and you risk rolling the dough too thin, which would create flatter biscuits. The dough should be relatively thick when you cut out the biscuits.
5. Never twist the biscuit cutter; always cut the biscuits in a straight up and down motion.
Some of these may be obvious but I learned a couple of these tips the hard way! Hope you enjoy them!
We want to send out a big thanks to mommystorms for this homemade buttermilk biscuit.
Do you have a great recipe you’d like to share with us on our blog? Contact us!