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BEST HOMEMADE BISCUITS FREE

They're made with simple ingredients, and are flaky, fluffy, and buttery. These Southern Buttermilk Biscuits are my favorite, and the best ever. If you've been only eating those biscuits out of a can because you're too scared to try to make your own fluffy biscuits from scratch recipe, let me tell you, you're missing out! Making biscuits from scratch is actually pretty simple and making them from scratch makes a world of difference. Slather them in butter and see just how deliciously light and tender these biscuits are. To bake from frozen, add 3 to 5 minutes to the bake time.These simple homemade Southern Buttermilk Biscuits are flaky and tender. Prepare through step 4, then transfer to a zip-up bag or airtight container for longer freezer storage. Tip: Biscuits can be stored in the freezer before baking. Brush tops of the warm biscuits with the melted salted butter.

Step 5 Bake the frozen biscuits in the preheated oven until golden brown, about 15 to 18 minutes.

Place the biscuits on the prepared baking sheet, about 1/2 inch apart, and freeze for 15 minutes.

Step 4 Use a long, sharp knife to cut the biscuits into 16 (2-inch) squares.

Repeat the cutting, stacking, and rolling procedure two more times, but finish by rolling the dough into a 3/4-in thick square. Using a sharp knife, cut the dough into 4 squares, stack the squares on top of each other, and roll or pat the dough into a 1/2-inch-thick square. Roll or pat the dough into a 1/2-inch thick square.

Step 3 Turn out the dough onto a lightly floured work surface.

Make a well in the center of the flour mixture, and pour buttermilk into the well. Add the cold butter and shortening, then use a pastry blender to mix the butter and shortening into the flour mixture until the butter resembles the size of large peas.

Step 2 Whisk together the flour, baking soda, baking powder, salt, and sugar in a large bowl.

Line a baking sheet with parchment paper.

BEST HOMEMADE BISCUITS FREE

Feel free to use a round cutter for a classic shape try not to twist it as you punch out the circles (this could seal the edges together and keep them from rising tall in the oven). Should biscuits be cut into circles or squares?Ĭutting biscuits into squares means no scraps to roll again-a wonderful time saver. A carton keeps quite a long time in the fridge and is worth keeping on hand (for biscuit emergencies, a chocolate sheet cake, or homemade ranch dressing).

If you're making biscuits on the fly and don't have buttermilk on hand, look in your pantry for the ingredients to make a buttermilk substitute. What is a good substitute for buttermilk? Bake these biscuits for a quick breakfast idea (pass the sausage gravy!) or any night of the week as a side dish.Īre biscuits better with butter or shortening?īoth! While butter is the star of the biscuits in this recipe, a little vegetable shortening gives them a bit more puff as they bake. To be sure the butter stays extra cold, freeze the shaped biscuits a few minutes before baking. When the heat of the oven hits the chilled butter in the dough, the steam will cause those layers to puff and separate like sheets of tissue paper. By cutting the dough into squares and stacking (like blocks or playing cards) a few times, you build dozens of layers. The secret to that last one is lamination-a word that sounds much fancier than it is. This recipe for classic buttermilk biscuits is everything: golden, tender, and wonderfully flaky.