Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    baking 2024

    Southern-Style Buttermilk Biscuits

    12 servings

    servings

    30 minutes

    total time
    Start Cooking

    Ingredients

    2 cups all purpose flour, spooned into measuring cup and leveled-off

    3 tablespoons cornstarch

    1 tablespoon baking powder

    ¼ teaspoon baking soda

    1¼ teaspoons salt

    2 tablespoon honey (optional)

    10 tablespoons cold unsalted butter, cut into ½-inch chunks

    ¾ cup buttermilk, plus a bit more if necessary (see note)

    Directions

    Preheat the oven to 400ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.

    In the bowl of a food processor, combine the flour, cornstarch, baking powder, baking soda, sugar and salt. Pulse a few times to mix. (Alternatively, combine the ingredients in a mixing bowl.)

    Add the butter and pulse until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (If making by hand, "cut" the butter into the dry ingredients with a pastry cutter, two knifes, or your fingertips.) Transfer the mixture to a mixing bowl.

    Add the buttermilk and stir with a spoon or rubber spatula until the dough comes together into a shaggy mass. If the dough seems too dry, add a few more tablespoons of buttermilk. Do not over-mix.

    Turn the dough out onto a lightly floured work surface. Dust the top of the dough with a bit more flour and bring together gently into a loose ball. Pat the dough into a rectangle about ¾ inch thick.

    Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a rectangle about ¾ in thick again, flouring the surface lightly as needed to prevent the dough from sticking.

    Cut the dough into thirds again. Stack the pieces on top of one another and pat into a rectangle with a final thickness of about ¾ inch.

    Dust the blade of a sharp knife with flour and cut the dough into twelve even squares (they will seem small). Transfer the squares to the prepared baking sheet and bake for 13 to 15 minutes, until the biscuits are lightly golden on top and a rich, golden brown on the bottom. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits).

    Note: If you’d like to make your own buttermilk, see my instructions for how to make buttermilk.

    Freezer-Friendly Instructions: Before baking, the biscuits can be frozen for up to three months. Place the unbaked biscuits on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. When ready to bake, there's no need to thaw but they may require a few extra minutes in the oven.

    Nutrition

    Serving Size

    1 biscuit

    Calories

    179

    Total Fat

    10g

    Saturated Fat

    6g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    26mg

    Sodium

    148mg

    Total Carbohydrate

    20g

    Dietary Fiber

    1g

    Total Sugars

    2g

    Protein

    3g

    12 servings

    servings

    30 minutes

    total time
    Start Cooking

    Ready to start cooking?

    Collect, customize, and share recipes with Umami. For iOS and Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Terms • Privacy • FAQ

    • Make primary photo
    • Delete photo

    Ingredients

    2 cups all purpose flour, spooned into measuring cup and leveled-off

    3 tablespoons cornstarch

    1 tablespoon baking powder

    ¼ teaspoon baking soda

    1¼ teaspoons salt

    2 tablespoon honey (optional)

    10 tablespoons cold unsalted butter, cut into ½-inch chunks

    ¾ cup buttermilk, plus a bit more if necessary (see note)

    Directions

    1

    Preheat the oven to 400ºF and set an oven rack in the middle position. Line a 13x18-inch baking sheet with parchment paper.

    2

    In the bowl of a food processor, combine the flour, cornstarch, baking powder, baking soda, sugar and salt. Pulse a few times to mix. (Alternatively, combine the ingredients in a mixing bowl.)

    3

    Add the butter and pulse until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (If making by hand, "cut" the butter into the dry ingredients with a pastry cutter, two knifes, or your fingertips.) Transfer the mixture to a mixing bowl.

    4

    Add the buttermilk and stir with a spoon or rubber spatula until the dough comes together into a shaggy mass. If the dough seems too dry, add a few more tablespoons of buttermilk. Do not over-mix.

    5

    Turn the dough out onto a lightly floured work surface. Dust the top of the dough with a bit more flour and bring together gently into a loose ball. Pat the dough into a rectangle about ¾ inch thick.

    6

    Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a rectangle about ¾ in thick again, flouring the surface lightly as needed to prevent the dough from sticking.

    7

    Cut the dough into thirds again. Stack the pieces on top of one another and pat into a rectangle with a final thickness of about ¾ inch.

    8

    Dust the blade of a sharp knife with flour and cut the dough into twelve even squares (they will seem small). Transfer the squares to the prepared baking sheet and bake for 13 to 15 minutes, until the biscuits are lightly golden on top and a rich, golden brown on the bottom. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits).

    9

    Note: If you’d like to make your own buttermilk, see my instructions for how to make buttermilk.

    10

    Freezer-Friendly Instructions: Before baking, the biscuits can be frozen for up to three months. Place the unbaked biscuits on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. When ready to bake, there's no need to thaw but they may require a few extra minutes in the oven.