How to Make Buttermilk Biscuits
Warm biscuits are such a wonderful treat. Even the word biscuit sounds buttery, cozy and homemade. We’ve heard biscuits called the croissant of the South because they have such a wonderful, flaky texture — and they can be deceptively complicated. But once you know a few simple tricks, they’re actually quick, quite easy to make and so scrumptious and rewarding.
Recipe - 50th STREET EDINA
How to Make Buttermilk Biscuits
Prep Time20 Minutes
Servings10
Cook Time17 Minutes
Ingredients
2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1 1/4 teaspoons salt
7 tablespoons butter, divided (4 tablespoons cold and diced)
1 cup buttermilk
Cooking spray
3 sprigs of thyme, chopped
2 teaspoons honey
Flake salt, to taste
Directions
- Heat the oven to 425 F and place a 10-inch cast-iron skillet in the fridge to chill.
- In the bowl of a food processor, combine the flour, baking powder, sugar and salt and pulse until incorporated.
- Add in the 4 tablespoons of cold butter and pulse until the butter is about the size of peas.
- Transfer the butter mixture to a large bowl and fold in the buttermilk.
- Turn the dough out onto a lightly floured work surface and form it into a ½-inch thick rectangle.
- Fold the left side into the center, and then fold the right side over it. Gently pat it down until it’s a ½-inch thick again, and then repeat the folds.
- Pat the dough down a final time, until it’s a ½-inch thick again. Using a lightly floured ring mold or circular cookie cutter, cut the dough into biscuits. Be careful not to twist the cutter — just press down and pull straight up. Fold any leftover dough together and cut out remaining biscuits.
- Lightly spray the cold cast-iron skillet with cooking spray and arrange the biscuits in the pan — they’ll be touching on all sides.
- Bake the biscuits for 10 minutes.
- Meanwhile, in a small saucepan, melt the remaining 3 tablespoons of butter over low heat. Add the thyme and honey, stir to incorporate and take the butter off the heat.
- Brush the butter mixture over the biscuits and bake them for an additional 7 minutes, or until the tops are golden brown.
- Sprinkle with flake salt and serve warm.
20 minutes
Prep Time
17 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
Argo Baking Powder, 12 Ounce
$3.29$0.27/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$8.39$1.05/oz
Saco Cultured Buttermilk Powder For Cooking & Baking, 12 Ounce
$7.99$0.67/oz
Pam with Flour Baking Cooking Spray, 5 Ounce
$4.99$1.00/oz
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
L&B Pure Honey, 16 Ounce
Deal
$6.49 was $7.49$0.41/oz
L&B Sea Salt Flakes Pinch Pot, 1.76 Ounce
Deal
$6.99 was $7.99$3.97/oz
Directions
- Heat the oven to 425 F and place a 10-inch cast-iron skillet in the fridge to chill.
- In the bowl of a food processor, combine the flour, baking powder, sugar and salt and pulse until incorporated.
- Add in the 4 tablespoons of cold butter and pulse until the butter is about the size of peas.
- Transfer the butter mixture to a large bowl and fold in the buttermilk.
- Turn the dough out onto a lightly floured work surface and form it into a ½-inch thick rectangle.
- Fold the left side into the center, and then fold the right side over it. Gently pat it down until it’s a ½-inch thick again, and then repeat the folds.
- Pat the dough down a final time, until it’s a ½-inch thick again. Using a lightly floured ring mold or circular cookie cutter, cut the dough into biscuits. Be careful not to twist the cutter — just press down and pull straight up. Fold any leftover dough together and cut out remaining biscuits.
- Lightly spray the cold cast-iron skillet with cooking spray and arrange the biscuits in the pan — they’ll be touching on all sides.
- Bake the biscuits for 10 minutes.
- Meanwhile, in a small saucepan, melt the remaining 3 tablespoons of butter over low heat. Add the thyme and honey, stir to incorporate and take the butter off the heat.
- Brush the butter mixture over the biscuits and bake them for an additional 7 minutes, or until the tops are golden brown.
- Sprinkle with flake salt and serve warm.