The Pioneer Woman Tasty Kitchen
Profile Photo

Flaky Buttermilk Biscuits

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Start to finish, you can have a basket of hot, flaky, homemade biscuits on the table in about 30 minutes.

Ingredients

  • 2 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • 1 teaspoon Fine Salt
  • 7 Tablespoons Unsalted Butter, Thinly Sliced And Chilled In The Freezer For 10 Minutes
  • ¾ cups Buttermilk, Very Cold (plus A Little Extra For Brushing)

Preparation

Preheat oven to 425ºF and line a half sheet pan with parchment or silpat liner.

Using a whisk, combine dry ingredients in medium mixing bowl. Using a pastry blender (or your fingers), cut the cold butter into the flour mixture until butter is the size of small pebbles (toss the whole bowl in the fridge to chill if the butter starts to soften). Make a well in the center of the flour mixture and pour the icy cold buttermilk into the well. Using a spatula, gently mix until most of the flour is moistened and dough starts to form into a ball.

Dump dough onto a well floured surface or pastry cloth. Pat the dough into a rectangle and fold the dough into thirds (similar to folding a letter), turn the dough 1/4 turn and pat into a rectangle again. Repeat folding and pressing 2 more times (for a total of 3 letter folds).

Roll or press dough into a 1/2-inch thick rectangle. Cut biscuits using a sharp 2-inch floured biscuit cutter (press straight down, don’t wiggle or twist the cutter). Gently place the biscuits on prepared sheet pan. Using your thumb, gently press the center of each biscuit to make a slight depression (this will help the biscuits rise evenly). Brush biscuits tops with buttermilk and bake for 15 minutes.

Recipe adapted from John Mitzewich.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Better Than the Can Buttermilk Biscuits
Profile Photo by Chanda | My Farmhouse Table in Breads
These Better Than the Can Buttermilk Biscuits are a simple, homemade...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 36 Level: Intermediate


Strawberry Scones
Profile Photo by Amy McCauley in Breads
Inspired by the royal wedding, these strawberry scones are a delicious...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Gluten-Free Goat Cheese and Herb Biscuits
Profile Photo by Amy/Pinchmegood.com in Breads
Crispy on the outside and oh so fluffy and cheesy on...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Aunt Rocky’s Savory Skillet Bread (Low Carb)
Profile Photo by Roxana Lopez in Breads
A moist, fluffy, high fat side bread for zero net carbs!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Pumpkin Scones with Maple Glaze
Profile Photo by Gayle | Pumpkin 'N Spice in Breads
Topped with an irresistibly sweet maple glaze, these Pumpkin Scones with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy