Yield: Yields 6 or 7 biscuits
These biscuits come together in no time and are delicious with any meal of the day. Serve them for breakfast with country ham and gravy, use them to make a sandwich for lunch, or pair them with crispy fried chicken at dinner. This recipe is easily doubled.
Watch the video for a step-by-step demonstration on how to make these light, fluffy biscuits.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Position a rack in the center of the oven and heat the oven to 375°F. Chill a food processor blade and bowl as well as a large mixing bowl. Line a cookie sheet with parchment.
Pulse the flour, baking powder, and salt in the food processor until combined. Add the cold butter and process with ten 1-second pulses; the butter should be the size of small peas. Transfer the mixture to the chilled mixing bowl. Add the buttermilk, moving your hand, with fingers apart, in circles to incorporate it into the dry ingredients. The dough is mixed when it just barely comes together.
Make Ahead Tips
The flour and butter mixture can be stored in a zip-top bag and frozen for up to 1 month. To make biscuits, add the buttermilk and proceed with the recipe.
Five stars with a few simple modifications! I love how flaky these biscuits are. I reduce the salt, grease the cookie sheet with Crisco, forget the Parchment paper, and set the biscuits so the sides ARE NOT touching. They're perfect and the top and bottom crust slightly crispy, the way my hubby likes.
I should have read the comments before trying this recipe. As another review has mentioned, this recipe called for too much baking powder. Maybe instead of 2 TB, 2 tsp was actually required. There's a bitter, metallic after-taste after chewing through these biscuits. The recipe is okay, but just reduce the amount of baking powder.
I tried this recipe after a previous failed attempt at making biscuits. Here's my experience with making these.When I mixed in the buttermilk with the dry ingredients I noticed that my dough was just too wet and not workable yet. I went into a little bit of panic because last time I added a whole lot more flour than what the recipe called for and my biscuits came out dry and hard.But, I knew this dough wasn't going to work unless I added more flour. So I did. About 1/4 cup or so of extra flour. After that the dough came along nicely.I rolled the dough like I saw her do in the video and from then on it was all magic. I put them on a greased skillet and popped them in the oven.I baked them for about 30 minutes and, although they were not too brown, the texture and flavor were there.They rose nice and fluffy. It was everything I was looking for. KFC quality.The only downside is the baking powder. You can taste it a lot in the biscuits. Next time I will try adding a little less and see if my biscuits still rise nice and fluffy.Also, mine got sticked together. But I didn't really care much about that. They were still pretty good.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?