Heavenly Layered Southern Buttermilk Biscuits
Indulge in the bliss of these Heavenly Layered Southern Buttermilk Biscuits, expertly crafted to deliver a soft, airy bite with exceptional flakiness. This recipe utilizes the unique qualities of White Lily all-purpose flour, which is milled from low-gluten soft wheat, ensuring that every biscuit rises to its full potential. The folded dough technique creates enticing layers that are perfect for soaking up gravy or slathering with butter and jelly. Serve these biscuits warm for breakfast or as a delightful side to your favorite Southern dishes. With every flaky layer, these biscuits are sure to impress family and friends alike.
N/A
Servings
120
Calories
8
Ingredients
Ingredients
White Lily all-purpose flour
4 1/2 cups (sifted)
cream of tartar
2 teaspoons
baking soda
2 teaspoons
salt
1 1/2 teaspoons
margarine or shortening
1/2 cup (cut into pieces)
cold buttermilk
1 3/4-2 cups
unsalted butter
1/2 cup (plus 1 tablespoon softened to room temperature, cut into portions)
melted butter or margarine
1 tablespoon (for brushing tops)
Instructions
1
Preheat your oven to 450°F (500°F for convection ovens) and line a large baking sheet with parchment paper.
2
In a large mixing bowl, sift together the White Lily all-purpose flour, cream of tartar, baking soda, and salt to ensure even distribution.
3
Using a pastry blender, cut in the cold margarine or shortening until the mixture resembles coarse crumbs with no large chunks of fat. If the mixture becomes too warm, refrigerate it for about 20 minutes.
4
Slowly add 1 3/4 cups of cold buttermilk, stirring gently until the mixture is just moistened. The dough should be soft and slightly sticky; add the remaining buttermilk if necessary.
5
Turn the dough out onto a lightly floured surface. Gently knead the dough about 10 times, or until it holds together well. Avoid overworking the dough to maintain flakiness.
6
Roll or pat the dough into a rectangle approximately 14 by 10 inches in size.
7
With the short side facing you, spread 3 tablespoons of softened butter over the top two-thirds of the rectangle, leaving the bottom third unbuttered.
8
Fold the dough into thirds like a letter, bringing the bottom third up over the center, followed by the top third. Rotate the dough so that the short side is facing you.
9
Pat the dough into a 9 by 12-inch rectangle, then repeat the buttering and folding process two more times, using a total of 9 tablespoons of softened butter. This will create beautiful layers.
10
After the final fold, pat the dough to a thickness of 3/4 inch and cut it into squares or rounds using a sharp chef's knife.
11
Arrange the cut biscuits on the prepared baking sheet, placing them about 1 inch apart. Lightly brush the tops with melted butter.
12
Bake in the center of the preheated oven for about 20 minutes (or approximately 12 minutes in a convection oven) until the biscuits are golden brown and firm to the touch.
13
Serve the biscuits warm, hot, or at room temperature, and enjoy the flaky layers.
Nutrition Information
6g
Fat
14g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What flour is used for Heavenly Layered Southern Buttermilk Biscuits?
White Lily all-purpose flour is used because it is milled from low-gluten soft wheat, which helps the biscuits rise to their full potential.
What is the secret to the multiple layers in these biscuits?
The secret is the folding technique where the dough is buttered and folded into thirds like a letter multiple times.
What temperature should I set my standard oven to?
You should preheat your standard oven to 450°F.
What is the recommended temperature for a convection oven?
For convection ovens, the recommended temperature is 500°F.
How many times should the dough be kneaded?
The dough should be gently kneaded about 10 times, or until it holds together well.
What should the fat mixture look like after using the pastry blender?
It should resemble coarse crumbs with no large chunks of fat remaining.
What if the flour and fat mixture becomes too warm while mixing?
If the mixture becomes too warm, you should refrigerate it for approximately 20 minutes before continuing.
How should the buttermilk be added to the dry ingredients?
Add the cold buttermilk slowly, stirring gently until the mixture is just moistened.
What is the target thickness for the dough before cutting the biscuits?
The dough should be patted to a final thickness of 3/4 inch.
How long should the biscuits bake in a standard oven?
They should bake for about 20 minutes in the center of the preheated oven.
How long is the baking time for a convection oven?
The baking time is approximately 12 minutes when using a convection oven.
What size rectangle should the dough initially be rolled into?
Roll or pat the dough into an initial rectangle approximately 14 by 10 inches in size.
How much butter is used for each layering step?
Spread 3 tablespoons of softened butter over the top two-thirds of the dough rectangle for each fold.
What is the total amount of softened butter used for the folding process?
A total of 9 tablespoons of softened butter is used across the repeated folding steps.
How do I prepare the baking sheet?
Line a large baking sheet with parchment paper to prevent sticking.
What dry ingredients need to be sifted together?
Sift together the White Lily all-purpose flour, cream of tartar, baking soda, and salt.
Why is it important not to overwork the dough?
Overworking the dough can make the biscuits tough; avoiding it helps maintain a flaky texture.
How far apart should the biscuits be placed on the baking sheet?
Arrange the cut biscuits about 1 inch apart on the prepared baking sheet.
What should be done to the tops of the biscuits before they go in the oven?
Lightly brush the tops of the biscuits with melted butter or margarine before baking.
How can you tell when the biscuits are finished baking?
The biscuits are done when they are golden brown and firm to the touch.
At what temperature can these biscuits be served?
They can be served warm, hot, or at room temperature.
How many calories are in one serving of these biscuits?
There are 120 calories in a serving of these biscuits.
How much fat is in each serving?
Each serving contains 6 grams of fat.
How many carbohydrates are in each biscuit?
There are 14 grams of carbohydrates per serving.
How much protein is provided per serving?
Each biscuit serving provides 2 grams of protein.
What tool is recommended to cut the biscuit dough?
A sharp chef's knife is recommended to cut the dough into squares or rounds.
What makes White Lily flour unique for biscuit making?
White Lily flour is unique because it is milled from low-gluten soft wheat, ensuring a soft and airy bite.
What are some suggested pairings for these biscuits?
They are perfect for soaking up gravy or being slathered with butter and jelly.
How much buttermilk is required for the recipe?
The recipe requires 1 3/4 to 2 cups of cold buttermilk depending on the dough's moisture.
What are the dimensions of the rectangle during the second folding step?
During the second fold, the dough should be patted into a 9 by 12-inch rectangle.