This recipe has definitely replaced my old ones! O M G !!!!
They are wonderful on their own, with a smear of butter, or as a base for sausage gravy, strawberry shortcake, or your favorite breakfast sandwich. Definitely keeping this recipe…thank you ???? Also, this recipe doesn’t call for any eggs, so it is already eggless. Mmm these biscuits look perfect!! Use full-fat buttermilk, and give the container a good shake before measuring. You can use a silicone baking mat or just grease the sheet pan. Thanks for the comment! I’m never good at “cutting in” the butter with a pastry blender, so when making scones I would freeze the stick of butter and grate it. Four years ago: Cookies and Cream White Chocolate Bark Homemade Buttermilk Biscuits are a staple around here! Transfer the dough to a lightly floured surface and quickly form into a rough square. Thank you so much for all the tweeking to get it perfect for the rest of us. I will be trying. Carolyn. Fold one half of the dough over onto the other half. Pat dough to about 1-2 inches thick. I made these tonight with chicken. Then I carefully rolled it into a rectangle and cut that into 12 squares, instead of cutting circles. My favorite go to biscuit recipe. I want the layers to be as high as my expectations I guess, hehe. Hello and welcome! Works great! These look almost too good to be true!! So you’ll still get a reaction/rise from from the buttermilk! amzn_assoc_marketplace = "amazon";
Do this about 5 times. My first time making biscuits and they sure were tasty. amzn_assoc_search_bar = "true"; I am a huge fan of America’s Test Kitchen so finding out that these came from there made me love them even more! Hope this helps! Great overhaul on the site (although I also liked it before) — and these biscuits will be on the table this week! Prep time is approximately 15 minutes and cooking time takes 12 minutes at 425°F. baking, classics, Country Cooking, Family Supper, southern. The visible bits of cold butter throughout the dough is what creates the flaky layers and rise. I’m glad someone else has an obsession with carbs! (“Well, I just dump it in ’til it looks right.”) :) Yours look delicious. Or scones. Baking Tips: After you cube the butter, put it in the freezer for a few minutes to get it really cold. I think I am intimidated by the process of incorporating the cold butter. Biscuits turned out great.But remember not to over knead, as the recipe states knead 6 times.over kneading happens often and can really make the biscuits touch and not "Airy". They were a big hit with my kids! DH would call them scones. Thanks for the tips! So quick frozen butter trick makes then even airier perfect way to send those holiday shoppers off in the cold thanks for this! Very easy to follow and my biscuits looked good and tasted great. Just made these biscuits tonight and wanted to tell you how wonderful they turned out. I use it for pancakes, but not sure what else to use it in. Use a fork or two table knives to cut in the butter if you don’t have a pastry blender. The biscuits melt in your mouth! I had to throw them all out. I wanted sky-high biscuits with umpteen buttery layers, and I’m thrilled to tell you that they are HERE. Your tips are all helpful and probably the reason mine didn’t turn out quite right. I’ve been baking these biscuits for more than 10 years and I’m here to tell you that they are the VERY BEST. If the biscuits stick to the inside of the cutter, use a finger to pop it back out. Buttermilk biscuits make the best strawberry shortcake! i love carbs too !! Soda should be substituted for powder of about a 1-to-3 ratio–that is, two TEASPOONS of SODA. Thanks. Homemade bread in 20 minutes or less! Brush with additional butter immediately, if desired. I love your recipe, but I feeeze my butter and grate it into the dry ingredients so there is much less working it together.