Receta Perfect Buttermilk Biscuits
Perfect Buttermilk Biscuits
October 9, 2015 by Suzanne Leave a Comment
Flaky and tender, these easy-to-prepare Buttermilk Biscuits taste spectacular on their own or in combination with other recipes calling for biscuits.
One tender bite of flaky buttermilk biscuit highlights a momentous truth: perfection often presents itself in simple packaging. Buttery and light, tangy and comforting, a perfect buttermilk biscuit is flaky without seeming dry, chewy without feeling dense, and rich without overwhelming your tastebuds.
A perfect buttermilk biscuit plays well with others — as topping on cobbler, on chicken pot pie, with bacon and scrambled eggs — but also shines alone. Served warm from the oven with butter and a drizzle of honey, a buttermilk biscuit says, in its unassuming way, “I love you.”
And here’s more perfection: this buttermilk biscuit recipe comes together in a flash and bakes before you’ve even had the chance to clean up your kitchen.
Go make the world a better place. Bake some buttermilk biscuits.
Perfect Buttermilk Biscuits
Ingredients
- 3½ cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks (1 cup) cold, unsalted butter, cut into ¼-inch cubes
- 1¼ to 1½ cups cold buttermilk
- 1 egg
- 2 tablespoons milk
Instructions
Preheat oven to 425º F. Line a baking sheet with parchment paper and set aside.
Combine flour, baking powder, baking soda, and salt in a large bowl. Cut the butter into the mixture using a pastry blender or two knives (Alternatively, pulse dry ingredients in a food processor bowl fitted with the metal blade. Add butter and pulse 10 to 12 times. Transfer to a large bowl before continuing.).
Add 1¼ cup of buttermilk and mix gently until the mixture begins to clump together, taking care not to over-mix. If the mixture seems too dry, add additional buttermilk a little bit at a time, until the loose bits stick together when pinched between your fingers.
Pressing gently with your hands, gather the dough together into a rough-looking ball and transfer it to a lightly floured surface. Pat or roll the dough to ¾ to 1-inch thickness. Cut with a 2½ to 3-inch round cutter, dipping in flour as needed to prevent sticking.
Place biscuits on prepared baking sheet and brush with egg beaten with the milk.
Bake until pale golden brown, about 12 to 15 minutes. Remove from oven and serve immediately.
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