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Best Buttermilk Biscuits

9 INGREDIENTS • 9 STEPS • 30MINS

Best Buttermilk Biscuits

Recipe
5.0
1 rating
Rich and buttery in flavor with a fluffy interior and toasty golden crust, these are the best biscuits to ever come out of my oven. A special technique creates layers in the dough, making the biscuits tender and perfect every time.
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Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
http://www.onceuponachef.com/
Rich and buttery in flavor with a fluffy interior and toasty golden crust, these are the best biscuits to ever come out of my oven. A special technique creates layers in the dough, making the biscuits tender and perfect every time.
30MINS
Total Time
$0.42
Cost Per Serving
Ingredients
Servings
4
us / metric
All-Purpose Flour
2 cups
All-Purpose Flour
Corn Starch
4 Tbsp
Corn Starch
Baking Powder
1 Tbsp
Baking Powder
Baking Soda
as needed
Baking Soda
Granulated Sugar
1 Tbsp
Granulated Sugar
Salt
1 tsp
Salt
Unsalted Butter
1/2 cup
Cold Unsalted Butter
Cream Cheese
2 Tbsp
Cream Cheese
Buttermilk
3/4 cup
Buttermilk
Nutrition Per Serving
VIEW ALL
Calories
502
Fat
26.7 g
Protein
7.9 g
Carbs
55.7 g
Love This Recipe?
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Best Buttermilk Biscuits
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Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
http://www.onceuponachef.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
step 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
step 2
In the bowl of a food processor, combine the All-Purpose Flour (2 cups), Corn Starch (4 Tbsp), Baking Powder (1 Tbsp), Baking Soda (as needed), Granulated Sugar (1 Tbsp) and Salt (1 tsp). Pulse a few times to mix.
step 2 In the bowl of a food processor, combine the All-Purpose Flour (2 cups), Corn Starch (4 Tbsp), Baking Powder (1 Tbsp), Baking Soda (as needed), Granulated Sugar (1 Tbsp) and Salt (1 tsp). Pulse a few times to mix.
step 3
Add the Unsalted Butter (1/2 cup) and pulse until the mixture resembles coarse curd. Add the Cream Cheese (2 Tbsp) and pulse a few times until incorporated with a few pea-sized pieces of cream cheese intact. Transfer mixture to a mixing bowl.
step 3 Add the Unsalted Butter (1/2 cup) and pulse until the mixture resembles coarse curd. Add the Cream Cheese (2 Tbsp) and pulse a few times until incorporated with a few pea-sized pieces of cream cheese intact. Transfer mixture to a mixing bowl.
step 4
Add the Buttermilk (3/4 cup) and stir with a spoon until dough comes together in a craggy mass. Do not over-mix.
step 4 Add the Buttermilk (3/4 cup) and stir with a spoon until dough comes together in a craggy mass. Do not over-mix.
step 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 3/4 inch thick rectangle.
step 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 3/4 inch thick rectangle.
step 6
Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a 3/4 inch thick rectangle again, flouring the surface lightly as needed to prevent the dough from sticking.
step 6 Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a 3/4 inch thick rectangle again, flouring the surface lightly as needed to prevent the dough from sticking.
step 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 1/2 inch.
step 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 1/2 inch.
step 8
Dust the blade of a sharp knife with flour and cut the dough into twelve even squares. Transfer to the prepared baking sheet and bake for 12 to 15 minutes, until the biscuits are lightly golden on top and a deeper brown on the bottoms.
step 8 Dust the blade of a sharp knife with flour and cut the dough into twelve even squares. Transfer to the prepared baking sheet and bake for 12 to 15 minutes, until the biscuits are lightly golden on top and a deeper brown on the bottoms.
step 9
The biscuits are best served warm out of the oven, though a few minutes in the oven will revive slightly older biscuits. Serve and enjoy!
Tags
Appetizers
Breakfast
American
Budget-Friendly
Brunch
Comfort Food
Bread
Snack
Shellfish-Free
Vegetarian
Side Dish
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