Ultimate Buttermilk Biscuits |Christine Cushing
I show you a great technique to make the most tender and flaky biscuits and we talk lamination. These buttermilk biscuits are ideal for dinner, brunch , featuring lemon zest and fresh herbs, they walk the tightrope between sweet and savoury. Get your fried chicken, gravy, poached eggs or jam and cream ready to serve these biscuits the whole family will devour.
FULL RECIPE BELOW :
Ultimate Buttermilk Biscuit
270 gm all purpose flour – 1 ¾ cups
50 gm cake and pastry flour – 1/3 cup
10 gm baking powder – 2 tsp.
2.5 gm baking soda 1/2 tsp.
Grated zest of 1 lemon
4 gm sea salt – ¾ tsp.
15 gm - sugar 1 Tbsp.
120 gm unsalted butter (1/2 cup)
275 ml buttermilk -1 cup + 2 Tbsp. spoons
Freshly chopped dill, thyme or rosemary
Grate butter and freeze while preparing remaining ingredients.
In a medium bowl, sift together the flours, baking powder and baking soda. Stir in the salt, lemon zest, sugar and fresh herbs. Toss to blend.
Add the cold butter and stir with spatula until well blended and butter resembles course meal. Add the cold buttermilk and stir with a rubber spatula until the flour is absorbed. Turn onto lightly floured board. Note- your dough may be softer than what mine looked like in video, just add a handful more flour and gently knead to bring together.
Using a floured rolling pin press down into a rectangle. Cut into 4 squares. Stack each of them on top of each other and gently use rolling pin to press down. Turn over and dust with flour and repeat process. Roll out into a rectangle about ¾ “ thick , dusting with flour as needed.
Preheat oven to 375 D.
Using a biscuit cutter about 2 ¾ “- 7 cm round, cut out 10- 12 circles and arrange on a parchment lined baking sheet. Gather remainder of dough gently to get the final circles. They won’t look at perfect but will still taste great.
Alternatively, you can cut rectangles and cut in half into triangles.
Bake at 375 D convection setting, 19-22 minutes until biscuits are golden brown and puffed. Cool.
Makes 10- 12 biscuits
Cheddar Cheese Buttermilk Biscuits
Cheddar Cheese Buttermilk Biscuits
Makes about 10 biscuits
These Flaky Buttermilk Biscuits are Rich and Easy to make.
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Easy Herb Biscuits
These easy homemade herb biscuits are perfect for breakfast or brunch! Serve them fresh from the oven with butter and honey or use them as a base for eggs benedict or biscuits and gravy!
FULL RECIPE:
3-Ingredient Buttermilk Biscuits & Sausage Gravy | In The Kitchen With
Chef Millie Peartree is back with the ultimate buttermilk biscuits and savory sausage gravy. Nothing like light, fluffy biscuits drowned in a rich flavorful sauce that brings comfort and warmth during chilly days. Serve during brunch for an extra-special meal! GET THE RECIPE ►►
Also featured in this video
Staub Traditional Cast Iron Skillet:
PREP TIME: 10 minutes
COOK TIME: 30 minutes
SERVES: 8
INGREDIENTS
Buttermilk Drop Biscuits
2 cups self-rising flour (To use all-purpose flour in place of self-rising flour: Mix 2 cups of all-purpose flour with 1 tablespoon of baking powder and 1/2 teaspoon fine sea salt)
1/2 cup (1 stick) unsalted butter, frozen
1 cup buttermilk, whole milk or 2%
Sausage Gravy
2 tablespoons extra-virgin olive oil
1 1 small yellow onion
1 pound ground chicken, sausage, or spicy sausages, casings removed and meat crumbled
2 teaspoons 2 teaspoons of poultry seasoning or 1 teaspoon each of ground sage and thyme (emit if using sausage instead of chicken or turkey)
1 tablespoon unsalted butter
1/2 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder (omit if using sausage)
1/4 teaspoon all-purpose flour
1 cup chicken stock
1 1/2 cups whole milk
Fine sea salt and freshly ground black pepper, to taste
Chopped parsley, for garnish (optional)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Biscuits & Gravy | Basics with Babish
It is nearly impossible to turn down biscuits and gravy. Unless you are vegetarian, vegan, celiac, lactose intolerant, kosher, or have even a modicum of appreciation for or understanding of your basic human health. But they're really, REALLY good! Today we're looking at two versions: one super-simple, ready in under 30 min, and the other a bit more complicated, but worth the effort!
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Martha Stewart’s Homemade Buttermilk Biscuits | Martha Bakes Recipes
Martha Stewart shares her recipe for making savory buttermilk biscuits with fragrant, finely chopped herbs like chives, dill, and rosemary. Given how difficult buttermilk can be to find in a grocery store, Martha also teaches us how to make buttermilk from scratch! These light and flaky biscuits are phenomenal with breakfast sausage, eggs, bacon, or on their own with some butter. They are fluffy and flavorful and so fun to make!
Savory Buttermilk Biscuits (full recipe):
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Homemade Buttermilk Biscuits | Martha Bakes Recipes