I usually cut them into squares as it’s faster and there are no scraps to reshape then. Cut it into squares with a knife, making sure to cut straight down and not slide or twist at all when you’re cutting, or use a biscuit cutter, but don’t twist it as this will seal the edges and they won’t rise well in the oven. Press the dough out one last time into a one inch thick rectangle.Add a bit more flour underneath and on your hands if it gets too sticky. Repeat this folding and turning process 5-6 times, at which point your dough will be more cohesive, and not crumbling all over the place anymore. Turn the dough a quarter turn and press it out into a one inch thick rectangle again.It will fall apart, just pick up all the bits and pieces and put them on top. With lightly floured hands, shape the dough into a rough rectangle, about one inch thick.That’s okay, you don’t want to overwork the dough so don’t worry about it! It won’t really look like a cohesive dough at this point. Dump the mixture out onto a lightly floured counter.It will be very shaggy with lots of loose flour, that’s okay. Pour in the buttermilk and stir until the dough starts to come together.Grate in the frozen butter (or cut it in with a pastry cutter until the mixture resembles coarse crumbs, I find grating faster and easier) and mix it together gently.In a large bowl, mix together the flour, salt, baking soda and baking powder until well combined.Line baking sheet with parchment paper or a silpat liner.You want the butter to melt in the oven to create those lovely flakey layers. The butter should stay in small pieces within the dough, if it’s melting, chill the dough for 10-15 minutes before baking the biscuits. You also want to make sure your butter and buttermilk are very cold. Using this press and fold technique with the biscuit dough will bring it together after about 5-6 turns, it will give you nice flakey layers, and it will keep your biscuits light and fluffy since the dough doesn’t get kneaded and over worked. It comes together as you press it out into a rectangle, fold it over, turn it, and repeat. If you knead it like a bread dough, you will start to develop gluten, and the biscuits will be tough and dense.ĭon’t worry about it if the dough is really shaggy and floury when you dump it onto the baking sheet, it should be a floury mess. Substituting milk combined with vinegar will work well, but real buttermilk does make for flakier, more tender biscuits, so use the real thing if you can! How do I make my biscuits fluffy?įor fluffy biscuits, the most important thing is to not over work the dough. What does buttermilk do for biscuits?īuttermilk tenderizes the biscuits, and reacts with the baking soda to help the biscuits rise in the oven. I find grating the butter is typically faster and easier though. If you don’t want to grate your butter, you can use a pastry blender to cut the butter into the dry ingredients. Making sure your ingredients are cold and you’re not over working the dough are the most important things when baking biscuits. I like to grate very cold (even frozen) butter into the dry ingredients and then stir in cold buttermilk to make biscuits. What is the best way to make buttermilk biscuits from scratch? Twisting the biscuit cutter will seal the edges of the biscuits and prevent them from rising well in the oven. There are no scraps this way and all of the dough rises nicely in the oven.ĭo make sure that however you decide to cut your biscuits, you’re pressing the knife or biscuit cutter straight down, and not twisting it at all. Typically I just press out the dough into a 1″ rectangle and cut it into square shaped biscuits with a knife. This is because the scraps that are left after cutting out circles never rise as well once they’re reformed into biscuits. Also, they’re shown here as circular biscuits, but I do usually make them into squares. This recipe also doubles easily if you want to make a larger batch of biscuits. They are a bit lighter and fluffier with just all purpose flour though. I have made these easy buttermilk biscuits with half whole wheat flour as well, to make them slightly healthier though, and they are quite good that way, if you prefer. They’re absolutely delicious, but not really the healthiest of dinner options! I make them at least once a month, and they would happily be eaten even more than that, but I try not to make them any more often! We love homemade buttermilk biscuits around here. These easy buttermilk biscuits are light and flakey and so easy to make! They can be on the table in under a half hour, and everyone will love them!
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