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buttermilk biscuits

Good morning!

These are almost perfect.

They're super tender and buttery and so flavorful.

They just need to be bigger.

Like, a lot bigger.

But other than that -- I love these. 

Awesome buttermilk flavor.

Almost fall-apart tender.

And so buttery.

There's a place in North Carolina called Bojangles -- a cajun chicken biscuit chain -- that has these really good, ridiculously buttery biscuits. 

Apparently they smother them in it.

They're so darn good.

And, I mean, if you're going to eat a biscuit, why not go all out?

So I buttered these biscuits up.

Cut it in, brushed it on before baking, brushed on a little more right out of the oven. 

So I'm just going to keep making these biscuits.

Lots and lots of these buttermilk biscuits.

And I'm going to make them bigger!

But, I must say (again), even "normal"-sized, they are so good.

Buttermilk Biscuits

makes about 10 biscuits

adapted from Baking Illustrated, by Cook's Illustrated Magazine Editors 

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt (or regular salt)
  • 1 teaspoon sugar
  • 8 tablespoons (1/2 cup) unsalted COLD butter, cut into 1/4" pieces plus 4 tablespoons (1/4 cup) melted butter
  • 3/4 cup COLD buttermilk (I used cultured buttermilk powder, see Note

Preheat oven to 450 degrees. Line a baking sheet with parchment paper or Silpat mat.

Place cut-up cold butter and buttermilk (or water, if using dry buttermilk mixture) in freezer to chill.

Whisk together flour, cake flour, baking powder, baking soda, salt and sugar (and dry buttermilk powder, if using).

Quickly cut butter into the flour with either a food processor or a pastry cutter until most of the butter pieces are small, but there are still a few medium-sized lumps of butter in the flour. 

Stir in buttermilk (or water if using powdered buttermilk) with a fork until combined. Do not overmix. Dough will be sticky!

Flour hands well. Form the mixture into a rough ball and place on a floured surface.

For "drop"-style biscuits, cut the dough into 4 pieces (or 3 pieces for larger biscuits) and cut each piece into thirds. Quickly roll each piece into a ball and place on lined baking sheet. (I suggest this method -- the biscuits are lighter and the texture is better from less handling and less flour.)

For traditional biscuits, generously flour your rolling surface and sprinkle a little flour on the top of the dough. Quickly roll dough out to about 1/2" thickness.

Cut biscuit rounds. Gather scraps of dough and pat into another 1/2" thick round and cut as many biscuits as you can. Place all biscuits on lined baking sheet.

Brush the top of biscuits with half of the melted butter.

Bake for 11 to 14 minutes, until the tops of the biscuits are a light gold.

Immediately brush tops of hot biscuits with remaining melted butter.

Allow to cool somewhat to make slicing biscuits easier.

Serve with jam or turn these babies into fabulous breakfast sandwiches.

Note: I love cultured buttermilk powder. It's easy, packs a flavor-punch and doesn't go bad like the fresh stuff. For this recipe, I used the 3/4 cup water with the liquids and added 3 tablespoons of cultured buttermilk powder to the dry ingredients.

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