Post by Loupy on Dec 31, 2017 4:19:51 GMT -7
Fluffy Buttermilk Biscuits
From: Ashley @ www.centercutcook.com/fluffy-buttermilk-biscuits/
These soft, fluffy buttermilk biscuits make the perfect breakfast. An easy to follow recipe which will become your go-to recipe every time you are craving biscuits and gravy.
There are tons of buttermilk biscuit recipes out there, but when you want biscuits in a hurry, you have to turn to this one, because it all comes together in a food processor and still gives you the best, most fluffy buttermilk biscuits you’ll have!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
INGREDIENTS
11 1/3 ounces All Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
2 teaspoons Sugar
4 3/4 ounces cold Unsalted Butter, cut into 1/2 inch chunks
3/4 cup + 1 tablespoon Buttermilk
DIRECTIONS
Pre-heat oven to 400 degrees.
Like a cookie sheet with parchment paper and set aside.
In a food processor, pulse together flour, baking powder, baking soda, salt and sugar till combined.
Add the chunks of cold butter and pulse again till the mixture resembles coarse breadcrumbs with small bits of butter still visible.
Pour in the buttermilk and pulse a few time till the mixture starts coming together.
Transfer onto a lightly floured surface and form into 3/4 inch thick rectangle.
Use a 2 1/2 inch cookie cutter to cut out the biscuits and place them on the lined cookie sheet.
Combine the leftover scraps, and cut out a few more biscuits.
Don’t repeat this activity more than twice.
Bake for 12-15 minutes till light brown.
Serve the buttermilk biscuits warm with your favorite sausage gravy.
Cooks note:
There are only a few rules to making the best buttermilk biscuits in my book:
Your butter should be super cold, and cut into small pieces
Use all purpose flour. There is no need for fancy shmancy flour
Work fast, and don’t over knead the dough
From: Ashley @ www.centercutcook.com/fluffy-buttermilk-biscuits/
These soft, fluffy buttermilk biscuits make the perfect breakfast. An easy to follow recipe which will become your go-to recipe every time you are craving biscuits and gravy.
There are tons of buttermilk biscuit recipes out there, but when you want biscuits in a hurry, you have to turn to this one, because it all comes together in a food processor and still gives you the best, most fluffy buttermilk biscuits you’ll have!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
INGREDIENTS
11 1/3 ounces All Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
2 teaspoons Sugar
4 3/4 ounces cold Unsalted Butter, cut into 1/2 inch chunks
3/4 cup + 1 tablespoon Buttermilk
DIRECTIONS
Pre-heat oven to 400 degrees.
Like a cookie sheet with parchment paper and set aside.
In a food processor, pulse together flour, baking powder, baking soda, salt and sugar till combined.
Add the chunks of cold butter and pulse again till the mixture resembles coarse breadcrumbs with small bits of butter still visible.
Pour in the buttermilk and pulse a few time till the mixture starts coming together.
Transfer onto a lightly floured surface and form into 3/4 inch thick rectangle.
Use a 2 1/2 inch cookie cutter to cut out the biscuits and place them on the lined cookie sheet.
Combine the leftover scraps, and cut out a few more biscuits.
Don’t repeat this activity more than twice.
Bake for 12-15 minutes till light brown.
Serve the buttermilk biscuits warm with your favorite sausage gravy.
Cooks note:
There are only a few rules to making the best buttermilk biscuits in my book:
Your butter should be super cold, and cut into small pieces
Use all purpose flour. There is no need for fancy shmancy flour
Work fast, and don’t over knead the dough
