Buttermilk Biscuits

Sometimes I just want to bake up a quick but small batch of biscuits to serve with breakfast or dinner. This recipe will bake up 6-8 biscuits in a hurry. Serve them while hot with butter, honey, jam or your favorite topping.

AuthorTeresa
Rating

Ingredients
 285 g All Purpose FlourEquals about 2 cups of flour
 10 g Sugar (white)Equals 2 teaspoons of sugar
 9 g Baking PowderEquals about 1 Tablespoon of baking powder
 2 g Baking SodaEquals 1/4 teaspoon of baking soda
 3 g SaltEquals 1/2 teaspoon of salt
 85 g Melted ButterEquals about 6 Tablespoons melted butter
 175 g Buttermilk - full fat is bestEquals 3/4 cup of buttermilk

Method
1

Mix flour, sugar, baking powder, baking soda and salt in a medium mixing bowl (all dry ingredients).

2

Make a well in the middle of the mixed dry ingredients and then pour in the buttermilk and then the butter.

3

Stir gently with a fork until the ingredients come together. Allow the dough to set for about 2-3 minutes to absorb the liquids, the dough will be easier to handle and not so sticky if you allow it to set a bit.

4

Place your biscuit dough on a floured surface, sprinkle a little flour on top and gently fold the dough a few times to bring it together.

5

Shape your dough into a rectangle about an inch thick.

6

Use your biscuit cutter 2-2.5" diameter and cut out biscuits. Push your leftover dough together, and cut more biscuits until the dough is all used.

7

You should have 6-8 biscuits depending upon how thick your dough is and how large your biscuit cutter is. You could optionally make four larger biscuits.

8

Place the biscuits on a baking sheet (no need to oil the sheet) and then brush melted butter on top of the biscuits. Bake in a pre-heated 450F/232C oven (425F/218C for convection oven). Bake for 10-12 minutes depending upon size. The biscuits are done when you separate the largest biscuit and the inside is baked through.

9

10

Serve immediately with butter, jam, honey or your favorite topping.

Category

Ingredients

Ingredients
 285 g All Purpose FlourEquals about 2 cups of flour
 10 g Sugar (white)Equals 2 teaspoons of sugar
 9 g Baking PowderEquals about 1 Tablespoon of baking powder
 2 g Baking SodaEquals 1/4 teaspoon of baking soda
 3 g SaltEquals 1/2 teaspoon of salt
 85 g Melted ButterEquals about 6 Tablespoons melted butter
 175 g Buttermilk - full fat is bestEquals 3/4 cup of buttermilk

Directions

Method
1

Mix flour, sugar, baking powder, baking soda and salt in a medium mixing bowl (all dry ingredients).

2

Make a well in the middle of the mixed dry ingredients and then pour in the buttermilk and then the butter.

3

Stir gently with a fork until the ingredients come together. Allow the dough to set for about 2-3 minutes to absorb the liquids, the dough will be easier to handle and not so sticky if you allow it to set a bit.

4

Place your biscuit dough on a floured surface, sprinkle a little flour on top and gently fold the dough a few times to bring it together.

5

Shape your dough into a rectangle about an inch thick.

6

Use your biscuit cutter 2-2.5" diameter and cut out biscuits. Push your leftover dough together, and cut more biscuits until the dough is all used.

7

You should have 6-8 biscuits depending upon how thick your dough is and how large your biscuit cutter is. You could optionally make four larger biscuits.

8

Place the biscuits on a baking sheet (no need to oil the sheet) and then brush melted butter on top of the biscuits. Bake in a pre-heated 450F/232C oven (425F/218C for convection oven). Bake for 10-12 minutes depending upon size. The biscuits are done when you separate the largest biscuit and the inside is baked through.

9

10

Serve immediately with butter, jam, honey or your favorite topping.

Buttermilk Biscuits

Buttermilk biscuits served hot with melted butter are always exceptional!

If you are interested in Buttermilk Sourdough Biscuits then see HERE.

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