Flaky, buttery, fluffy and delicious. Biscuits are a staple of southern cooking. Bake from Scratch has an easy-to-follow recipe for a roll-out buttermilk biscuit with a flaky twist that you don't want to miss! Check it out!
Bake from Scratch took the formula for a roll-out buttermilk biscuit one step further and threw in a flaky twist. A quick brush with buttermilk and a tri-fold of the dough creates light layers in this golden biscuit, making it perfect to split open and butter.
This recipe makes 12 biscuits.
- 1½ cups (340 grams) cold unsalted butter
- 2½ cups (313 grams) all-purpose flour
- 2½ cups (312 grams) cake flour
- ¼ cup (50 grams) granulated sugar
- 3½ tablespoons (52.5 grams) baking powder
- 4 teaspoons (12 grams) kosher salt
- 2 cups (480 grams) plus 2 tablespoons (30 grams) whole buttermilk, chilled and divided
- 2 tablespoons (28 grams) salted butter, melted
Line a baking sheet with parchment paper.
Using a bench scraper, cut cold unsalted butter into cubes, and freeze until ready to use.
In a large bowl, stir together flours, sugar, baking powder, and salt. Place three-fourths of flour mixture in the work bowl of a food processor; add cold butter, and pulse until mixture is crumbly with some pea-size pieces of butter remaining. Return mixture to large bowl, and stir to combine with remaining flour mixture. (Alternatively, cut cold butter into flour mixture using a pastry blender.) Add 2 cups (480 grams) cold buttermilk, stirring just until combined.
Turn out dough onto a heavily floured surface, and pat into a 15×6-inch rectangle. Brush dough with remaining 2 tablespoons (30 grams) cold buttermilk. Fold dough into thirds. Reflour work surface, and roll dough to 1-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter. (Since this dough is laminated, it cannot be rerolled like normal roll-out biscuits. The rerolls will not match the final product from the first roll.) Place biscuits about ½ inch apart on prepared pan.
Refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C).
Brush top of biscuits with melted, salted butter, and bake until golden brown,16 to 18 minutes. Remove from oven, and brush with melted, salted butter. Serve hot.
For more delicious recipes visit www.bakefromscratch.com
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