These Light & Fluffy Buttermilk Biscuits are the best addition to your breakfast table. Not only are they light and fluffy like the name suggests, they are flaky on the inside too thanks to my folding technique which I describe below. A little tip for you that I learned the hard way – do not overwork the dough or you will end up with tough dense biscuits.
Start by mixing flour with butter to create coarse crumbs. Add some buttermilk and bring together until you have a dough. Transfer to a floured work surface and fold to create layers before cutting using a circular dough cutter. Place the biscuits on a baking sheet and bake for 10 minutes. Result: enjoy delicious, fluffy, buttermilk biscuits warm from the oven!
To make Light & Fluffy Buttermilk Biscuits, you will need the following ingredients:
Preheat your oven to 400 °F.
Sift 2 cups of flour into a large bowl and cut in ¼ cup of butter or lard until the mixture looks like coarse crumbs.
Use a fork to stir in ⅔ cup of buttermilk until the dough just starts to come together.
Transfer the dough to a lightly floured work surface.
Shape dough into a 1-inch thick rectangle. Fold it in half. Repeat by shaping and folding twice more to create flaky layers in the dough. Be careful at this stage that you do not overwork the dough or you may end up with tough biscuits.
Press the dough into a ¾-inch thick rectangle. Cut it into rounds with a circle scone cutter. Reroll the leftover pieces once. Cut these into rounds too but keep in mind that the second rolled biscuits will not rise as tall as the first ones.
Place the cut out biscuits on a baking sheet. Leave 1 inch between them. Brush them with 2 tablespoons of melted butter and sprinkle with sea salt.
Bake the biscuits for about 10 minutes in the preheated oven until the tops are light golden brown.
Serve with scrambled eggs for breakfast.
These Light & Fluffy Buttermilk Biscuits are a delicious accompaniment for your eggs at breakfast time! Please don’t forget to tag #CookMeRecipes in your instagram photos if you make these biscuits!
Do I have to use sea salt or can it be any?
They literally turned brown/black...why 400 F ?
