Ultimate Fluffy Buttermilk Biscuits
Discover the secret to the ultimate fluffy buttermilk biscuits! These light and airy delights are perfect for breakfast, brunch, or a comforting side to your favorite dish. Crafted with a unique blend of cake and all-purpose flours, these biscuits rise beautifully, creating a tender crumb that is simply irresistible. Remember to avoid twisting your biscuit cutter; a straight punch through the dough ensures maximum lift and fluffiness. Ideal for slathering with butter or enjoying alongside jam, this recipe elevates any meal. Whether enjoyed solo or as part of a spread, your family will be begging for seconds!
12
Servings
200
Calories
7
Ingredients
Ingredients
cake flour
1 1/4 cups (measured)
all-purpose flour
3/4 cup (measured)
baking powder
1 1/2 teaspoons (measured)
baking soda
1/2 teaspoon (measured)
salt
1/2 teaspoon (measured)
butter
1/4 cup (cut into small chunks and chilled)
buttermilk
3/4 cup (measured)
Instructions
1
Preheat your oven to a sizzling 500°F (260°C). Prepare a baking sheet without greasing it.
2
Gather your ingredients: Cut the butter into small chunks and refrigerate them to keep them chilled. Measure the buttermilk and set it aside. Lightly dust a clean work surface with flour, ensuring you have extra flour on hand for your hands and biscuit cutter.
3
In a large mixing bowl, combine the cake flour, all-purpose flour, baking powder, baking soda, and salt. Whisk them together thoroughly to ensure even distribution.
4
Add the chilled butter to the flour mixture. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some larger butter pieces remaining.
5
Gently pour the buttermilk into the flour mixture. Use a spoon to stir until the dough barely comes together, forming a shaggy ball. Be careful not to overmix.
6
Turn the dough out onto your floured work surface. With floured hands, lightly knead the dough just a few times until it holds together. Pat the dough into a circle about 3/4 to 1 inch thick.
7
Dipping your biscuit cutter into flour, press straight down into the dough to cut out biscuits. Avoid twisting the cutter to ensure the biscuits rise properly. Gather any scraps and gently mold them into an extra biscuit shape without re-rolling the dough.
8
Arrange the cut biscuits closely together on the prepared baking sheet, allowing their sides to touch. If you like, brush the tops of the biscuits with melted butter for additional flavor.
9
Place the baking sheet in the center of your preheated oven and bake for 8 to 10 minutes, or until the biscuits are golden brown. Once baked, transfer the biscuits to a wire rack and allow them to cool for a few minutes before serving.
Nutrition Information
10
Fat
25
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the secret to making these biscuits fluffy?
The secret lies in using a unique blend of cake and all-purpose flours and ensuring you press the biscuit cutter straight down without twisting.
What temperature should the oven be set to?
Preheat your oven to a sizzling 500°F (260°C).
Which types of flour are required for this recipe?
You will need 1 1/4 cups of cake flour and 3/4 cup of all-purpose flour.
Why is it important to use chilled butter?
Chilled butter helps create the desired flaky texture and prevents the fat from melting too quickly during mixing.
How should the butter be prepared?
The butter should be cut into small chunks and kept refrigerated until ready to use.
What happens if I twist the biscuit cutter while cutting the dough?
Twisting the cutter seals the edges of the dough, which prevents the biscuits from rising to their full height.
How many biscuits does this recipe yield?
This recipe makes 12 servings.
How long do the biscuits need to bake?
Bake them for 8 to 10 minutes until they are golden brown.
Should I grease the baking sheet?
No, prepare the baking sheet without greasing it.
How thick should the dough be patted?
Pat the dough into a circle about 3/4 to 1 inch thick.
What should the flour and butter mixture look like before adding buttermilk?
The mixture should resemble coarse crumbs with some larger pieces of butter remaining.
What is the purpose of baking soda in this recipe?
Baking soda reacts with the acidic buttermilk to provide lift and fluffiness.
How should the biscuits be arranged on the baking sheet?
Arrange them closely together so that their sides are touching.
Can I brush the tops with anything?
Yes, you can brush the tops with melted butter for additional flavor before baking.
What do I do with dough scraps?
Gently mold scraps into an extra biscuit shape without re-rolling the dough to maintain the light texture.
How much buttermilk is used?
The recipe calls for 3/4 cup of buttermilk.
What are the nutritional calories per serving?
Each biscuit contains approximately 200 calories.
What is the fat content per biscuit?
Each serving has 10 grams of fat.
How many carbohydrates are in each biscuit?
There are 25 grams of carbohydrates per serving.
What is the protein content per serving?
Each biscuit provides 2.5 grams of protein.
How much baking powder is needed?
The recipe requires 1 1/2 teaspoons of baking powder.
What is the first step in the instructions?
Preheat your oven to 500°F (260°C) and prepare a baking sheet.
How should I mix the buttermilk into the dough?
Gently pour it in and use a spoon to stir until the dough barely comes together into a shaggy ball.
How should I knead the dough?
With floured hands, lightly knead the dough just a few times until it holds together.
What tools can I use to cut the butter into the flour?
You can use a pastry blender, two knives, or your fingertips.
What is the purpose of dipping the cutter in flour?
Dipping the cutter in flour prevents the dough from sticking to it during the cutting process.
How should the biscuits be cooled?
Transfer them to a wire rack and let them cool for a few minutes before serving.
Where should the baking sheet be placed in the oven?
Place the baking sheet in the center of your preheated oven.
What are common serving suggestions for these biscuits?
They are excellent slathered with butter or enjoyed alongside jam.
What is the total number of ingredients used?
There are 7 ingredients: cake flour, all-purpose flour, baking powder, baking soda, salt, butter, and buttermilk.