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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!
Alright, don’t linger, let’s approach this buttermilk biscuits menu with 4 components which are undoubtedly easy to find, and we have to process them at the very least through 9 actions. You should expend a while on this, so the resulting food could be perfect.
Composition of Buttermilk Biscuits:
- Make ready 2.5 cups Self-Rising flour
- You need 1.25 cups cold buttermilk
- Need 1/2 cup (1 stick) of salted butter, frozen
- You need 2 tbsp butter, melted
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 step by step:
- Grate frozen butter using food processor or box grater
- Stir butter bits into flour and chill in fridge
- Preheat oven to 450 and line a baking sheet with parchment paper
- Make hole in center of flour mixture and add buttermilk
- Stir until just combined, about 15 stirs.
- Roll dough into long rectangle on floured surface
- Fold short ends together and roll out into another long rectangle. Repeat 3 more times.
- Roll dough out one to 1/2 inch thick. Cut into 10 biscuits, reshaping scraps as needed.
- Bake 12 minutes. Brush tops with melted butter.
Buttermilk Biscuits are an amazingly flaky, buttery addition to any meal. These biscuits are about as buttery as they can get. We love them on their own, but slather them with homemade sausage gravy and. Although I used unsalted butter and added smoked sea salt on top and herb butter instead of egg wash. Butter is what helps give these biscuits their flaky layers.
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