Baking Essentials Flaky Buttermilk Biscuits Recipes

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
• Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

Steps:

• Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment.
• In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold). Make a well in the center of the flour mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
• Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits. Do not re-roll the scraps, but pat them together and cut into rounds. Transfer biscuits to the baking sheet.
• Melt remaining 1 tablespoon butter. Brush butter lightly over the tops of biscuits. Bake until puffed and golden, about 15 to 20 minutes. Cool 5 minutes before serving.

Steps:

• PREP/PREPARE
• Buttermilk substitute: Take 1 cup of regular milk, add 1 tablespoon distilled white vinegar, or lemon juice. Stir, and let sit for 15 minutes... There you go. Self-rising flour substitute: For each cup of regular, all-purpose flour, add 1 teaspoon baking powder, and 1/4 teaspoon salt (fine grind)... There you go.
• Gather your ingredients (mise en place).
• Add the stick of butter to the freezer, until solid, about 30 minutes.
• Whisk together the flour and salt in a large bowl, then place in the refrigerator.
• Add the buttermilk to the refrigerator.
• Chef's Note: We want all the ingredients to be cold.
• After 30 minutes, remove the stick of butter from the freezer and grate on the large holes of a box, or plate grater.
• Add the butter to the flour and mix to combine, using your hands. Do not go too far, just gently mix the grated butter with the flour until evenly distributed.
• Put the mixture into the refrigerator for 15 minutes.
• Place a rack in the lower position and preheat the oven to 475f (245c).
• Remove the flour from the fridge, make a well in the middle of the mixture, and pour in the milk.
• Mix with a wooden spoon until all the buttermilk is incorporated into the flour.
• Chef's Tip: I usually scrape around the sides of the bowl, push into the center, and repeat until all the dry ingredients are combined.
• Drop the dough onto a floured surface and use a rolling pin to shape it into a rough rectangle, about 3/4-inch (2cm) thick.
• Dust with a bit of flour, then fold the bottom half over the top half, and roll back out.
• Repeat this process 3 more times. Roll, fold, dust. Roll, fold, dust.
• On the fourth time, roll out to 1/2-inch (1.3cm) thick, and use a biscuit cutter to cut out the biscuits, then place them on a parchment-lined baking sheet, touching each other.
• Place in the preheated oven and bake until golden, about 15 minutes.
• Chef's Tip: After they come out of the oven, you could brush a bit of butter over the tops... but, that is just a yummy option.
• PLATE/PRESENT
• Serve while nice and warm with a hardy breakfast, or whenever you choose. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Chill all the ingredients (except for the buttermilk) and all the equipment in the freezer, including the blade and bowl of the food processor. Combine the flour, baking powder, baking soda, kosher salt, and butter in the bowl of the food processor. Pulse the mixture until it is the texture of fine meal.
• Transfer the flour mixture to a large mixing bowl. Make a well in the center, pour the buttermilk into the well, and mix by hand until the dough comes together.
• Turn the dough onto a clean work surface, dust with flour, and roll it into a ½-inch thick rectangle, applying even pressure and squaring off the edges. Laminate the dough by folding it into thirds, like a letter, and dust with flour; then roll the dough into a ½-inch thick rectangle again. Repeat this procedure a total of seven times, dusting with flour as necessary.
• Use the dough scraper to cut the dough into 2x2-inch squares; discard the excess dough. Place the cut biscuits on a baking sheet close together, with about ¼-inch or less between them, so they'll touch gently when they bake. Chill the cut biscuits for an hour.
• Preheat the oven to 425 degrees F. Brush the tops of the biscuits with melted butter and sprinkle them with the sea salt. Bake the biscuits until they are golden brown, about 20 minutes. Remove them from the oven and serve warm.