HOW TO MAKE BUTTER BUTTERMILK BISCUITS
The ultimate recipe for buttermilk biscuits that are very high, crisp, and airy. They have a wonderful flavor whether you eat them plain or smother them with sausage gravy, butter, or jam. You don’t need any other biscuit recipe than this one!
I have a recipe for butter biscuits that has stood the test of time, and I use it almost exclusively. Since I use it so often, I have been able to commit it to memory. In light of the aforementioned, I set out in search of an authentic recipe for buttermilk biscuits. When you have a passion for cooking and baking, you are constantly on the lookout for the next recipe that will take your skills to the next level. You may be wondering why buttermilk is used in the making of biscuits. As a result of the acid in the buttermilk reacting more strongly with the baking powder, the biscuits produced by this combination turned out to be very tall and airy. The use of an egg in this dish is another distinctive feature that sets it apart from others. Sure, my friends, a biscuit recipe calls for one egg. I felt that it made the dough really easy to work with and that it added an additional layer of tenderness to the biscuits.
The easiest way to store them is in a container that seals tightly and keeps air out at room temperature (for 1–2 days) or in the refrigerator (for 3–5 days). These taste delicious both warm in the oven (using a low-temperature setting) and at room temperature. They are also excellent when frozen.
INGREDIENTS NEEDED:
370 grams.Of all-purpose flour.
1 tbsp.Of granulated white sugar.
2 tbsp.Of baking powder.
1 tsp.Of salt.
¾ Cup.Of cold butter.
A large beaten egg.
1 Cup.Of cold buttermilk.
PREPARATION:
1st Step
Prepare a baking sheet by lining it with parchment paper or a baking mat and preheating the oven to 425 degrees Fahrenheit.
2nd Step
Mix the flour, sugar, baking powder, and salt together in a large basin. Mix well by whisking the ingredients together.
3rd Step
To incorporate the butter into the flour mixture, shred it using a cheese grater. The butter and flour mixture should then be well mixed together using a pastry cutter or a fork. The butter should be cut into pieces about the size of peas and then incorporated into the flour.
4th Step
In the center of the flour mixture, make a well and add the egg and buttermilk to the center of the well. Combine the two by whisking them together with a fork, and then gradually add the flour mixture.
5th Step
Be careful not to overmix the ingredients as you stir the biscuits until they barely come together. After turning the dough out onto a surface that has been dusted with flour, continue incorporating the ingredients by softly kneading the dough together.
6th Step
Form the dough into a slab with a thickness of two inches. Use a biscuit cutter to cut out as many biscuits as you can and set them on the prepared sheet, 1 inch apart.
7th Step
Continue to reroll the dough and cut additional biscuits until all of the dough has been used up. If necessary, dust your work area and rolling pin with a little amount of flour before beginning. You ought to finish up with nine to twelve biscuits.
8th Step
Bake the biscuits for 15–18 minutes, until a deep golden brown color has developed on the tops. Take the dish out of the oven, and serve it as soon as possible.
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