Southern Buttermilk Biscuits Recipe
A vegetarian Continental recipe with all purpose flour (maida), baking powder, baking soda. Ready in 45 min, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Southern Buttermilk Biscuits recipe, Preheat oven to 450F
tablespoons butter (unsalted) - refrigerated(3)buttermilk - cold(1/2 cup) - 2
Prepare a baking pan
baking powder(1 teaspoon)baking soda(1/4 teaspoon) - 3
Line it with aluminium foil and grease it
- 4
Combine and sieve together flour, baking powder, baking soda and salt into a mixing bowl
all purpose flour (maida)(1 cup)baking powder(1 teaspoon)baking soda(1/4 teaspoon)salt(1/4 teaspoon) - 5
Add the cubed butter and mix it till the flour blends well with the butter
all purpose flour (maida)(1 cup)tablespoons butter (unsalted) - refrigerated(3) - 6
Add cold buttermilk intermittently and knead it into a smooth dough
tablespoons butter (unsalted) - refrigerated(3)buttermilk - cold(1/2 cup) - 7
Make sure that the dough is not dry
- 8
Using your hands, gently pat the dough out until it is 1/2 inch thickness
- 9
Do not use a rolling pin to roll out the dough as it overstimulates the gluten and harden the biscuits
- 10
Fold the dough about 4 times and gently press the dough down to a 1 inch thick
- 11
Use a round cutter to cut into rounds
- 12
You can combine the scraps and gently knead them together to make a small biscuit
- 13
Place the biscuits on the prepared pan
- 14
Brush the top with cream and bake in the preheated oven for 12 to 15 minutes or until lightly golden brown
tablespoons fresh cream(2) - 15
Remove from the oven and brush the tops with melted butter
tablespoons butter (unsalted) - refrigerated(3) - 16
Serve Southern Buttermilk Biscuits with a cup of hot Masala Chai and Masala Oats & Potato Sandwich for a delicious breakfast
tablespoons butter (unsalted) - refrigerated(3)buttermilk - cold(1/2 cup) - 17
You can also serve as a tea time snack
Nutrition Facts
Per serving
Rate this recipe
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Southern Buttermilk Biscuits Recipe
A vegetarian Continental recipe with all purpose flour (maida), baking powder, baking soda. Ready in 45 min, serves 4.
Curated byLucas Dubois🇫🇷
Directions
17 steps- 1
To begin making the Southern Buttermilk Biscuits recipe, Preheat oven to 450F
tablespoons butter (unsalted) - refrigerated(3)buttermilk - cold(1/2 cup) - 2
Prepare a baking pan
baking powder(1 teaspoon)baking soda(1/4 teaspoon) - 3
Line it with aluminium foil and grease it
- 4
Combine and sieve together flour, baking powder, baking soda and salt into a mixing bowl
all purpose flour (maida)(1 cup)baking powder(1 teaspoon)baking soda(1/4 teaspoon)salt(1/4 teaspoon) - 5
Add the cubed butter and mix it till the flour blends well with the butter
all purpose flour (maida)(1 cup)tablespoons butter (unsalted) - refrigerated(3) - 6
Add cold buttermilk intermittently and knead it into a smooth dough
tablespoons butter (unsalted) - refrigerated(3)buttermilk - cold(1/2 cup) - 7
Make sure that the dough is not dry
- 8
Using your hands, gently pat the dough out until it is 1/2 inch thickness
- 9
Do not use a rolling pin to roll out the dough as it overstimulates the gluten and harden the biscuits
- 10
Fold the dough about 4 times and gently press the dough down to a 1 inch thick
- 11
Use a round cutter to cut into rounds
- 12
You can combine the scraps and gently knead them together to make a small biscuit
- 13
Place the biscuits on the prepared pan
- 14
Brush the top with cream and bake in the preheated oven for 12 to 15 minutes or until lightly golden brown
tablespoons fresh cream(2) - 15
Remove from the oven and brush the tops with melted butter
tablespoons butter (unsalted) - refrigerated(3) - 16
Serve Southern Buttermilk Biscuits with a cup of hot Masala Chai and Masala Oats & Potato Sandwich for a delicious breakfast
tablespoons butter (unsalted) - refrigerated(3)buttermilk - cold(1/2 cup) - 17
You can also serve as a tea time snack
About this recipe
A vegetarian Continental recipe with all purpose flour (maida), baking powder, baking soda. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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