Buttermilk Biscuits

These biscuits aren’t for the faint of heart. While the layers may be flakey and buttery, they are substantial. Perfect for jams and preserves, a crispy fried chicken filet, or even some homemade sausage gravy!

Few things may stick out as unique in this recipe.

Maple Syrup.

No these biscuits aren’t sweet, the sugars help balance the flavor and assist in browning. A high quality maple syrup can generally replace sugar in most recipes. IMO it has more depth of flavor and who the hell doesn’t like maple syrup?

Butter.

Only keep unsalted butter in your house (and maybe some specialty butter). It’s very easy to add salt to butter, but unsurprisingly difficult to take the salt out of the butter. The salt is really only there for flavoring. Salt tastes good, this is known. Problem with salted butter is, you don’t know how much salt is in the butter. It can differ wildly from brand to brand. Much better to have that under your control. Repeatability is based in control of variables.

Buttermilk Biscuits

These layered, buttery, delicious treats will keep you at the breakfast table long past the brunching hour. Did I mention the butter? There's a lot of butter. You know what they say. More butter: more better.

3.80 from 5 votes

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Bread

Cuisine American

Servings 8

Ingredients

  

• 2 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 8 tbsp unsalted butter
• 1 tbsp maple syrup
• 3/4 cup buttermilk
• flakey salt

Instructions

 

• One hour (or the night before) place butter in the freezer.
• Pre heat oven to 450
• Add all dry ingredients to a bowl and mix; flour, baking powder, baking soda, and salt
• Using a cheese grater, grate the stick of butter into the dry ingredients mixture. This will make small shreds of butter that will easily distribute into the mixture. Mix together with a spoon.
• Combine buttermilk and maple syrup in a cup and mix until homogenous.
• Add wet ingredients to dry ingredients and mix with a spoon.
• Once combined into a shaggy mass, turn out onto lightly floured countertop. Try to touch the dough as little as possible at this point, melting butter is bad. Using a rolling pin and a bench knife, roll dough into a 6"x12" rectangle. Fold dough onto itself in thirds, like a letter.

  Repeat this 4-5 times, flipping and rotating the dough to create layers. Use a bit of flour on your work surface and tools to prevent sticking.
• Once laminated, roll dough out to 1/2" thickness and cut biscuits. Here you can use a knife and make square biscuits, or a biscuit cutter to make rounds. Any leftover from cutting can be rolled out and cut again, they will not have the same lamination as the first cut.
• Place cut biscuits on a parchment lined baking sheet. Brush tops with buttermilk and top with flakey salt (optional).
• Bake for 12-15 min. Or until golden brown.

Notes

It’s very important to keep everything cold! If the butter melts before going in the oven, the layers won’t expand.

While the recipe says “8 Servings”. How may biscuits you cut is up to you. Cut them big, cut the small; dealers choice. 

Keyword biscuit, butter, buttermilk