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Buttermilk Biscuits Recipe

Buttermilk biscuits Recipe
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Cooking Time : 10 minutes
Serving : 10
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Prepare the ingredients before making Buttermilk biscuits in your home. Then, follow these steps below to serve Buttermilk biscuits for your family or friends.

Ingredients: Buttermilk biscuits

  • 2 cup of all-purpose flour, plus more for dusting the board.
  • 1/4 tsp baking soda
  • 1 tbsp baking powder ( use one without aluminum it said but I did just regular)
  • 1 tsp kosher salt OR 1 teaspoon of salt
  • 6 tbsp unsalted butter, very cold( I used salted and tasted great)
  • 1 cup Buttermilk (approx)

How to Make Buttermilk biscuits

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Buttermilk biscuits in your home by yourself.

    Step 1
  • Preheat your oven to 450
  • Step 2
  • Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time.
  • Step 3
  • Cut the butter into chunks and cut into the flour until it resembles course meal.
  • Step 4
  • If your using a food processor, just pulse a few times until this consistency is achieved
  • Step 5
  • Add the buttermilk and mix JUST until combined
  • Step 6
  • If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board.
  • Step 7
  • Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick
  • Step 8
  • Use a round cutter to cut into rounds
  • Step 9
  • You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones.
  • Step 10
  • Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together.
  • Step 11
  • Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!!
  • Step 12
  • The dough needs to be handled as little as possible or you will have tough biscuits.
  • Step 13
  • Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing.
  • Step 14
  • You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit
  • Step 15
  • Found this on http://southern.food.com/recipe/southern-buttermilk-biscuits-26110.
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