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These Easy Buttermilk Biscuits are incredibly soft, tall, flaky, and buttery. Serve these with some jam, gravy, or your topping of choice for an easy and delicious breakfast! These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers!
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Ingredients requirements Buttermilk biscuits:
- Give 2 1/2 cups - all-purpose flour, plus more for dusting
- Need 2 tablespoons for baking powder
- Give 1 tablespoon sugar
- Require 1 1/2 teaspoons of salt
- Get 1 1/2 sticks (12 tablespoons) unsalted butter
- Prepare Cut into small pieces and frozen
- Get 1 c buttermilk
Classic buttermilk biscuits are a staple in my household. Quick, easy, and light as a feather, they can be served for breakfast, lunch, tea, dinner Classic buttermilk biscuits are a staple in my household. Warm and fluffy Buttermilk Biscuits are often the crown jewels of a great holiday feast. But you don't need an advanced degree in southern cooking to be able to make great buttermilk biscuits.
Buttermilk biscuits making:
- Preheat oven to 425 degrees F. Pulse the flour in a food processor with the baking powder, sugar and salt.
- Add the butter and pulse until the butter is in pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.
- Turn out on to a floured surface and pat into a thick 8-by-8 inch square. Cut into sixteen 2-inch square biscuits. Arrange on an ungreased baking sheet, brush with buttermilk and bake until golden, 12 to 15 minutes.
Buttermilk Biscuits are an amazingly flaky, buttery addition to any meal. These Classic Southern Buttermilk Biscuits are light, tender, and the perfect match for a slice of ham, melted butter and honey, your favorite jam, or smothered in country gravy!. These biscuits are about as buttery as they can get. We love them on their own, but slather them with homemade sausage gravy and. These buttermilk biscuits are a staple in the South and are a simple preparation with shortening and buttermilk.
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