It will be very messy and that is normal. Then gently press down on top to make it flat again and about as thick as it started. Take your shaggy, rough dough and fold it over onto itself. Lightly flour your surface and gently press your mixture together on the counter until it roughly flat. Ugly biscuit dough is delicious biscuit dough. DO NOT OVER-MIX! Sorry to go all-caps on you but this is a mistake many people make. Make a claw with your hand (or use a fork) and lightly mix until you have a rough looking sticky ball. Or you can leave them plain and they’ll be delicious!
If you want to add in any mix-ins like chopped chives, rosemary, bacon, ham, blueberries, nuts, raisins, now is the time. Pour COLD buttermilk into the center well and push the flour on the outside towards the center. Then make a well in the center of the mix. Try to do this quickly so that you don’t transfer the heat of your hands to the butter and melt it. There shouldn’t be any pieces of butter stuck together, everything should be coated in flour. Lightly toss together the mixture to coat the butter in the flour. This is much easier than measuring the butter out and trying to grate out the perfect amount before the butter melts in your hand or you grate your fingertips!Īlso, grating directly into the flour means you don’t have to touch the butter so less chance of it melting from the heat of your hands.Ĭold butter is the most important part of this recipe! So starting with one big block of cold butter and only grating what you need makes this step super easy. Then grate the cold butter directly into the flour until your scale says you have added the right amount of butter. Press the tare button again to bring everything back to zero. Add your flour, baking soda, baking powder, sugar, and salt and lightly mix with a spoon to make sure all the ingredients are distributed evenly throughout the flour. Place your empty bowl onto the kitchen scale and press the tare (or zero) button to remove the weight of the bowl. It makes this recipe super simple and you only need one bowl (yay less dishes!) I’m using a kitchen scale to weigh everything.
HOW TO MAKE BAKING POWDER BISCUITS VIDEO HOW TO
How To Make Perfect Flaky Buttermilk Biscuits Also called plain flour (not self-rising). I find grating cold butter to be the best of both worlds.Īll-Purpose Flour – Just enough protein for good gluten development but not so much that you end up with hard lumps for biscuits. Smaller pieces result in a finer and more tender crumb in your biscuit. The bigger the pieces of butter, the more visible the layers. If your butter is too warm, you won’t get any layers. Sugar – Sugar not only adds a little sweetness to the biscuits but it also makes them more tender and lends to that crispy top layer.Ĭold Unsalted Butter – Arguably the most important ingredient because of how you use it. Salt – I like to use pink Himalayan sea salt for a little extra fun flavor, but table salt is fine too! It also reacts with the baking soda and helps the biscuits rise better. Don’t have buttermilk? Make your own!īaking Powder and Baking Soda – For that ultimate rise, fluffy texture and flavor. It brings a nice tang to your biscuits while adding very little fat. Customize this recipe with your favorite additions like bacon, cheese, rosemary or blueberries and make biscuits your whole family will love! These biscuits are also perfect for strawberry shortcake! What ingredients do you need for buttermilk biscuits?īuttermilk – The magic ingredient.
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