Flaky Buttermilk Biscuits

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There are few things better than delicious and hot Flaky Buttermilk Biscuits in the morning. Cover them in gravy or serve with butter and preserves. YUM!

There are few things better than delicious and hot Flaky Buttermilk Biscuits in the morning. Cover them in gravy or serve with butter and preserves. YUM!

This post is in honor of my dear friend, Aubrey, owner-creator-mega genius-owner-operator of Real Housemoms.  Today is her birthday and a bunch of us bloggers got together to post anything and everything in honor of her birthday.  If you scroll down, you’ll see all the fantastic posts shared by the other bloggers. I chose to make Flaky Buttermilk Biscuits because once a month Aubrey, another good friend, and I get together for breakfast at one of the many Portland breakfast joints (we have a lot to choose from). We each get a bloody mary, awesome food, chill without the kids, and I swear I learn something new and interesting about both of these ladies each time.

There are few things better than delicious and hot Flaky Buttermilk Biscuits in the morning. Cover them in gravy or serve with butter and preserves. YUM!

I had never made buttermilk biscuits and was terrified of the process. I have heard that its all about the technique, and if you do it wrong, all you get is a hard lump of flour. I didn’t have a biscuit cutter and wasn’t about to use a glass, although I’m sure it would have worked.  I ran all over town and went to three stores before finally finding this extremely over priced one, but it worked perfectly!  See all the wonderful layers?

There are few things better than delicious and hot Flaky Buttermilk Biscuits in the morning. Cover them in gravy or serve with butter and preserves. YUM!

I had first learned about freezing and grating your butter when one of our local breakfast joints, Pine State Biscuits, was featured on the Food Network and they gave away their culinary secret there.  The rest is in the folding and cutting technique which is explained in the recipe below.

There are few things better than delicious and hot Flaky Buttermilk Biscuits in the morning. Cover them in gravy or serve with butter and preserves. YUM!

To celebrate Aubrey’s birthday, I created these wonderful naughty breakfast treats to show her how much I love our Mommy mornings out.  I made an outstanding sausage gravy too, but that post is yet to come.

There are few things better than delicious and hot Flaky Buttermilk Biscuits in the morning. Cover them in gravy or serve with butter and preserves. YUM!

 

Aubrey, I think you are beyond fantastic. You have been a great friend from the start and have always been so giving and generous with your time and knowledge. You’re a great mom, a great wife, and an incredible friend.  I’m lucky to have you in my life.  Now let’s plan a joint family vacation together so we can have bloody marys every morning!!!

There are few things better than delicious and hot Flaky Buttermilk Biscuits in the morning. Cover them in gravy or serve with butter and preserves. YUM!

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Flaky Buttermilk Biscuits
 
Prep time
Cook time
Total time
 
There are few things better than delicious and hot Flaky Buttermilk Biscuits in the morning. Cover them in gravy or serve with butter and preserves. YUM!
Author:
Recipe type: breakfast, bread
Yields: 6 biscuits
Ingredients
  • 6 tablespoons unsalted butter, cold
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup buttermilk
Instructions
  1. Ensure your butter is extra cold. Stick it in the freezer if that helps. Then grate it like you would cheese.
  2. In a medium sized bowl, combine flour, baking powder, salt, and sugar. Add in butter and mix well to ensure each piece of butter is coated with the flour mixture.
  3. Make a well in the middle and add the buttermilk. Use your hands to mix just enough to make all of the ingredients.
  4. Dump dough onto a lightly floured surface and gently flatten out to a rectangle that is about 9 inches long and 5 inches wide. Fold the long sides over in thirds so that you now have a rectangle that is 3 inches long and 5 inches wide. Repeat process two more times. This is how you get the layers. Flatten the final rectangle so that its about an inch thick.
  5. Use a biscuit cutter to press straight down (don't twist otherwise your biscuits won't rise). You should get a total of about 6 biscuits. To get the last couple, you'll have to gently squeeze the scraps together into a shape that's just bigger than the biscuit cutter.
  6. Bake in a preheated 425 degree F oven for about 15 minutes. Enjoy!

 

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Comments

  1. Courtney Delaney says

    Can you make them and then freeze them? I love biscuits and gravy for breakfast, but I would love to be able to make these ahead of time and warm them in the oven while I make the sausage gravy. Can you email me? I really appreciate it.

    • Krissy says

      Hi Courtney, I’ve never made them and frozen them, but since I’ve frozen bread I buy at the store, I’m inclined to think that you could. Hope that helps, Krissy

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