Buttermilk Biscuits
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These buttermilk biscuits are the perfect accompaniment to your favorite breakfast sandwich, afternoon snack, and pretty much everything else in between. They’re buttery, flakey, and have some added grit and sweetness.
“Let me just go grab my pint of fresh buttermilk in the fridge" said no one ever! If you don’t have buttermilk on hand you can always sub by using: ¾ cup whole milk and 2 tablespoons of lemon juice. Other than buttermilk, these biscuits have another special ingredient- cornmeal. The cornmeal adds grit and sweetness- almost similar to cornbread. I use white cornmeal (HERE is the one I used) but you can also omit the cornmeal and just use ap flour to make classic buttermilk biscuits.
Ok I’m gonna be honest with you for a second, before a few months ago I could never get a golden biscuit. Srsly, never! Every time i’d take a peek through the oven door there they were, sitting there, the most pale biscuits you’d ever see. After a few tests I found the way to do it! By using a combination of milk and high heat it helps get that golden crust we all know and love- how does it work? Sugar contributes to browning. Milk’s sugar content along with close heat from the broiler will help achieve that golden-brown crust! But, ill warn you, this golden brown crust comes at a cost. Once you brush on the milk/butter and pop them under the broiler watch them like a hawk! Due to the close heat they are very easy to burn!
Buttermilk Biscuits
Prep time: 10 minutes
Cook time: 10 minutes
Yields: 9 biscuits
Author: Ireland Lindsay
Ingredients:
1 ½ cups all-purpose flour
½ cups cornmeal (I use white)
1 teaspoon sugar
1 teaspoon kosher salt
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup unsalted butter, cold and diced
¾ cup buttermilk, cold or ¾ cup milk with 2 tablespoons of lemon juice
Extra butter and milk for brushing
FOR THE BISCUITS:
PREHEAT oven to 350 F and line baking sheet with parchment paper.
COMBINE the dry ingredients (flour, cornmeal, sugar, salt, baking powder, baking soda) and whisk to combine. Add in cold diced butter take the tips of your finger to coat the butter in flour and squish into pea sized portions (you can also use a pastry cutter, or 2 forks), avoid overworking. Add in buttermilk and combine till shaggy dough forms.
POUR out dough onto floured work surface and use a rolling pin to roll out to 1.5 inches thick. Use a 2-inch pastry cutter to cut out biscuit rounds and transfer to parchment lined sheet. Brush with butter and milk and finish with flaky salt.
BAKE for 9 minutes or until golden brown around the edges. Once golden around edges brush again with butter and milk then turn on boil and broil for 1 minute (set a timer and watch carefully- at this stage they can easily burn.) or until golden and crispy on tops.
LET cool for 5 minutes then enjoy! Store in freezer for up to 1 month.
Recipe by @IreBakes
