The buttermilk fluffy biscuits are of American origin biscuits, incredibly buttery, high and soft. They are quick and easy to make, they only need 15 minutes of cooking and they are ready!
They can be served with both sweet and savory fillings, excellent for breakfast or as a snack but also as rustic finger foods, filled with cold cuts and cheeses. But I assure you that they are excellent filled with butter and strawberry jam and that this biscuit has a simply unique flavor!
Ingredients
- 2 cups of flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- 1 teaspoon (5ml) of salt
- 7 tablespoons of butter (1 tablespoon = 15ml) of butter, cold and cut into cubes
- 3/4 cup cold buttermilk
How to make buttermilk biscuits
Preheat oven to 220C (425 degrees F)
Line a baking sheet with parchment paper.
In a bowl, mix together the flour, baking powder, baking soda and salt
Add the butter and mix with a fork (or your fingertips like me) until the mixture resembles a crumble
Make a well and add the buttermilk, stir until the dough forms a ball.
On a lightly floured surface, place the dough and roll it out or by hand (flour the hands) and fold it in 3 (like an envelope ), repeat the operation 2 more times.
Roll out the dough to a thickness of (13mm) 1/2 inch and cut circles (I use my shortbread cutter it’s practical), and place them on a baking sheet lined with parchment paper, spacing them .
Using a kitchen brush, brush cookies with buttermilk and bake until golden, about 12 to 15 minutes. Transfer to a wire rack and let cool before eating. Enjoy!
Trisha Yearwood Biscuit Recipes
Equipment
- Oven
Ingredients
- 2 cups of flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- 1 teaspoon (5ml) of salt
- 7 tablespoons of butter (1tablespoon = 15ml) of butter, cold and cut into cubes
- 3/4 cup cold buttermilk
Instructions
- Preheat oven to 220C (425degrees F). Line a baking sheet with parchment paper.
- In a bowl, mix together the flour, baking powder, baking soda and salt
- Add the butter and mix with a fork (or your fingertips like me) until the mixture resembles a crumble
- Make a well and add thebuttermilk, stir until the dough forms a ball.
- On a lightly floured surface, place the dough and roll it out or by hand (flour the hands) and fold it in 3 (like an envelope), repeat the operation 2 more times.
- Roll out the dough to a thicknessof (13mm) 1/2 inch and cut circles (I use my shortbread cutter it's practical),and place them on a baking sheet lined with parchment paper, spacing them.
- Using a kitchen brush, brush cookies with buttermilk and bake until golden, about 12 to 15 minutes. Transfer to a wire rack and let cool before eating. Enjoy!
