How to make Buttermilk Biscuits

Happy New Year!

2018 is off to a sick start with Eric and I both having a nasty cold. I’m still planning on baking this weekend if I can gather up the energy because tomorrow is my sister’s birthday! I want to bake her something special I know she’ll like 😉

Last weekend I made some really yummy buttermilk biscuits from Chef Bobby Flay’s cookbook, Brunch at Bobby’s. Eric got it for Christmas and there are lots of amazing recipes in there that we want to try.

Food Network also just posted a video of Bobby making these biscuits, so you can check that out too along with the recipe below.

Details

  • Total time: 30 minutes
  • Yield: 12 biscuits
  • Difficulty: Easy

Ingredients

Get my handy baking conversion charts here!

  • 4 cups all-purpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons cold unsalted butter, cut into small pieces, plus more for greasing
  • 1 1/2 cups cold buttermilk
  • 1/2 cup heavy cream
  • 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between (I omitted this)
  • 2 tablespoons melted butter

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Instructions

Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.

Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.

Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process.

Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.

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Tips for Success

  • My biscuits were thoroughly cooked but didn’t turn out as golden brown as I’d like. Next time instead of the heavy cream, I might try brushing the tops with egg wash instead to get a nice golden color.
  • I left the black pepper out because I knew I wanted to have jam with my biscuits, and pepper and jam together just sounds gross.
  • These are the perfect biscuits for making breakfast sandwiches! We piled ’em high with eggs and Swiss cheese and they were delicious.

For more baking inspiration, follow me on Instagram @beginnerbakes! 🙂

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