biscuits

What is it like to smell freshly baked biscuits? Grandma Rose’s kitchen. I can almost feel the warmth of her old oven, the flour dusting her apron, and the taste of these. What are some of the best biscuits with a pat of butter? They’re like little clouds of comfort, and frankly, they put store-bought biscuits to shame. If you’ve ever tried – and maybe failed – at making flaky, tender biscuits, don’t despair! Is this recipe foolproof? What are some of the best buttermilk biscuits?

What is [Recipe Name]?

What are some of the best Southern biscuits? What is cold buttermilk What is a simple dough made with flour, butter, shortening, or combination? ), baking powder, baking soda, salt, and magical buttermilk. The buttermilk adds a slight tang that balances the richness of the butter, and the acidity helps to balance the fat. What are some of the most tender biscuits? What is the secret behind these biscuits? What are the best buttermilk biscuits?

Why you will love this recipe?

Where do I start? The biggest reason you’ll love these are the taste. They’re buttery, slightly tangy and perfectly salty-sweet. The texture is heavenly – a crisp, golden crust gives way to soft, flaky interior. What I love about this recipe is how simple it is. What are some of the best “homemade biscuits”? What are some pantry staples for this recipe? What are some of the most versatile biscuits? I’ve served them with everything from honey and jam for breakfast to gravy with Fried Chicken for dinner. What is the best part? They’re budget friendly. Forget those pricey bakery biscuits. How do I make a batch of these for only 12 the cost? Is it better than pre-made dough tubes? What are some of the best biscuits you have ever had?

How do I make Grandma Rose’s Buttermilk Biscuits?

Quick Overview

How do I make these biscuits? How do I mix buttermilk and cold butter together? A few folds, a quick cut, and into the oven they go! The beauty of this method is its simplicity. No fancy equipment needed. With a little bit of love and patience, you’ll be able to make some delicious biscuits in no time. How do you make a dense biscuit?

Ingredients

For the Biscuits: What is

2 cups all-purpose flour, plus more for dusting. I prefer unbleached, but either will work.
1 tablespoon baking powder. Make sure it’s fresh for the best rise!
1/2 teaspoon baking soda. This helps with the browning and adds a little extra lift.
What are some good ways to add salt to a recipe?
1/2 cup (1 stick) unsalted butter, very cold and cut into small cubes. Don’t skimp on the butter. What is the key to flakiness?
What is the best way to make cold buttermilk? I sometimes stick it in the freezer for a few minutes before using.

For Brushing:

2 tablespoons of melted butter. Optional, but it adds a beautiful sheen and extra flavor.

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 450°F (232°C). While the oven heats, line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. If you don’t have parchment paper, you can grease the baking sheet. How do you get the temperature right so that you don’t burn them?

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. Set aside. What is the best way to whisk baking powder and baking soda together? Why don’t you use baking powder in biscuits?

Step 3: Cut in the Cold Butter

Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles sour cream. The butter should be in small pieces, about the size of peas. The colder the butter, the better – it creates those lovely pockets of steam that result in flaky skin. What is the best way to see visible pieces of butter?

Step 4: Add Buttermilk

Make a well in the center of the dry ingredients and pour in buttermilk. Gently stir until just combined. Do not overmix! What is the best way to make dough? Overmixing develops gluten in the flour, resulting in tough biscuits. I use a fork to help combine it. It is important that the buttermilk be as cold as possible, too. Is it okay to substitute regular milk for cream?

Step 5: Turn Out & Fold

How do you shape dough into a 3/4-inch thick rectangle? What is the best way to fold dough in half and pat it back into a 3/4-inch thick rectangle? Repeat this folding process 3-4 times. What are the layers of butter and dough that make these flaky biscuits?

Step 6: Cut Out the Biscuits

Use a 2-inch biscuit cutter to cut out the biscuits. Press straight down. Don’t twist the cutter, as this can seal the edges and prevent them from rising properly. Place the biscuits on the prepared baking sheet, close together but not touching. How do I rise tall and straight? Gather the scraps of dough, gently pat them together, and cut out more biscuits. What are some of the best recipes for a first batch of cookies that aren’t as flaky as the first?

Step 7: Bake

Bake for 12-15 minutes, or until the biscuits are golden brown on top. Keep an eye on them, as oven times can vary. The bottoms should also be golden brown. I always rotate the baking sheet halfway through baking to ensure even browning. Is it okay to open the oven to check on them, but be careful not to let too much heat out.

Step 8: Brush with Butter (Optional)

Remove biscuits from the oven and brush the tops with melted butter (if using). Is there a flavor to this dish? Let the biscuits cool on the baking sheet before serving.

Step 9: Serve

Serve warm and enjoy! What are some ways to serve them with butter, jam, honey, gravy? Is it fun to let people try different toppings?

What should I serve it with?

What are some of the best biscuits to make? I love strawberries for breakfast, and serve them with a smear of homemade strawberry jam and coffee. For brunch, they’re perfect alongside scrambled eggs, bacon, and a mimosa (or two!) As a side dish for dinner, they’re great with fried chicken, mashed potatoes, and gravy. For a cozy snack, slather some biscuits with butter, and curl up with your favorite book. What are some good ways to serve them with soup? I have served them with just about any kind of soup, but I think tomato is my favorite! What are some good appetizers to serve with a few dips?

What are some tips for making Grandma Rose’s Buttermilk Biscuits?

Keep everything cold.How do you make flaky biscuits? I even chill my flour sometimes, especially in the summer.Don’t overmix:Overmixing develops gluten in the flour, resulting in tough biscuits. If the dough is too dry, mix until smooth. Don’t worry if it’s a little shaggy. Is it better to see chunks of butter and flour?Use a light touch:When folding and cutting the dough, be gentle. The less you handle the dough, the more tender the biscuits will be. What is the best way to cut biscuits?Don’t twist a cutter. What are someTwisting the cutter seals the edges of biscuits, preventing them from rising properly. Press down and lift straight up. If you take them out of the pan, you should not twist them. This can cause them to deflate. If they are still hot, why?What is the best way to bake at high temperature?In a hot oven, the biscuits rise quickly and become flaky. 450°F (232°C) is the sweet spot. My grandma always put a cast iron pan in the oven to heat up first before baking.Ingredient Swaps:If you don’t have buttermilk, you can substitute it for regular milk. Is it better to add a teaspoon of lemon juice or vinegar to sour it? I have used almond milk for a few years now and it has worked just fine.

What are some Storing and Reheating Tips?

What are some good ways to serve biscuits fresh out of the oven?Room Temperature: Store the biscuits in an airtight container at room temperature for up to 2 days. They may lose some of their crispness, but they’ll still be delicious.

Refrigerator Storage: For longer storage, wrap the biscuits tightly in plastic wrap or place them in an airtight container and store them in the refrigerator for up to 5 days.

Freezer Instructions: To freeze the biscuits, wrap them individually in plastic wrap and then place them in a freezer bag or airtight container. They can be frozen for up to 2 months.

Reheating: To reheat the biscuits, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 5-10 minutes, or until warmed through. You can also microwave them for a few seconds, but they may become a bit tough.
It is better to store them with no glaze on them, so it doesn’t get runny.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Use a gluten-free all-purpose flour blend that contains xanthan gum. The texture may be slightly different, but they’ll still be delicious. Be careful not to overmix the dough, as gluten-free flours can become gummy when overmixed. I use a rice flour blend and it works just fine.

Can I use salted butter?

I prefer unsalted butter so I can control the amount of salt in the recipe. However, if you only have salted butter on hand, you can use it. Just reduce the amount of salt in the recipe by 1/4 teaspoon.

Can I make the dough ahead of time?

Yes, you can! After cutting out the biscuits, place them on a baking sheet, cover them with plastic wrap, and refrigerate them for up to 24 hours. Bake them as directed when you’re ready to serve them. They will be even better because they were able to meld together and get even more flaky. You can also freeze the dough, thaw them overnight, and bake as directed.

My biscuits didn’t rise very much. What did I do wrong?

There are a few reasons why your biscuits might not have risen: your baking powder or baking soda might be old, you might have overmixed the dough, or your oven might not have been hot enough. Make sure to use fresh baking powder and baking soda, mix the dough until just combined, and preheat your oven to 450°F (232°C). Also, make sure that the cold butter and buttermilk were very cold.

Can I add cheese or herbs to the biscuits?

Absolutely! Add about 1/2 cup of shredded cheese (like cheddar or Gruyere) or 2 tablespoons of chopped fresh herbs (like chives or rosemary) to the dry ingredients before adding the buttermilk. I love cheddar with everything!

Final Thoughts

These biscuits really are more than just a recipe; they’re a little piece of home. I know that once you try them, they’ll become a regular part of your kitchen too. And if you love this recipe, you might also enjoy my recipe for cornbread or my famous Chocolate Chip cookies. Happy baking, and I can’t wait to hear how your biscuits turn out! Feel free to leave a comment below with any questions or your own variations on the recipe. And please be sure to rate the recipe if you love it!

What is [Recipe Name]?

Why you will love this recipe?