Serve with cream and Raspberry Jam for a delicious treat the whole family will love! There’s nothing better than homemade biscuits – They’re part pastry, part bread, and always delicious. These flaky biscuits are really versatile; they can be served as breakfast with butter and jam to make biscuits and gravy or as a dessert for making strawberry shortcakes – the options are endless.
Step By Step Instructions
Mix 2½ cups of flour, 1 tablespoon of sugar, 1 teaspoon of salt, 1 tablespoon of baking powder, and ¾ teaspoon of baking soda in a large bowl.
Another difference is that buttermilk is used in many biscuit recipes instead of milk or cream, which is used in scones. That’s how they get their lighter texture. The acidity in buttermilk activates the baking powder and soda, letting the biscuits bake up nice and fluffy.
I know it may seem like a lot of leveling agents, but they work together in this recipe. The baking soda works first and fastest to fluff up and raise the biscuits, and then the baking powder kicks in to keep them nice and fluffy as they bake.
Cut the 12 tablespoons of cold butter into the flour mixture with a pastry cutter, just enough to coat it in flour and form small pieces.
Then rub the mixture between your palms to flatten the butter into the flour mixture. This helps to create super flaky biscuits. Once you feel all the butter pieces are flattened, you can move on to your liquids.
In a small bowl or measuring cup, mix 1 cup of cold buttermilk with 1 cold egg (Be sure to shake the buttermilk before adding it to the bowl).
Then form a well in the flour mixture and pour the wet ingredients into the flour mixture.
Mix the ingredients until they are combined. The mixture will be very soft.
Bring it together with your hands. Then use your hands to gently form a 10-inch rectangle.
Lift one end and fold it into the center using a pastry scraper or your hands.
Then fold the other side over.
Rotate the dough horizontally and gently press it back into a 10-inch rectangle. Then repeat the same folding technique two more times. This is what creates the layers in the biscuits.
Flatten into your last and final 1-inch thick rectangle.
Use a 2½ to 3-inch round cutter to cut out the biscuits, or use a knife to cut out 2½-inch squares. Gather the scraps, bring them together, and repeat the process until you use all the dough.
Arrange the rounds on the baking tray with the edges touching. The biscuits will cling to each other and rise up together rather than spread and flatten.
Whisk together the egg and water for the egg wash.
Brush the tops with the egg wash, and bake for 15 to 20 minutes. You want them to be golden brown on the bottom and lightly browned on top.
Serve warm, and enjoy.
Freezing: Baked buttermilk biscuits freeze very well. Keep them in a freezer-safe container in the freezer for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving. Storage: Homemade biscuits can be kept at room temperature (in a container or tin) for around 2 days. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
