Nov 10, 2016

Super Flaky Buttermilk Biscuits Recipe - Thanksgiving Recipes


WIKI:
A biscuit in the United States and parts of Canada, and widely used in popular American English, is a small bread with a firm browned crust and a soft interior. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast although they can also be made using yeast (and are then called angel biscuits) or a sourdough starter.

They are traditionally served as a side dish with a meal. As a breakfast item they are often eaten with butter and a sweet condiment such as molasses, light sugarcane syrup, maple syrup, sorghum syrup, honey, or fruit jam or jelly. With other meals they are usually eaten with butter or gravy instead of sweet condiments. However, biscuits and gravy (biscuits covered in country gravy) or biscuits with sausage are usually served for breakfast, sometimes as the main course. A biscuit may also be used to make a breakfast sandwich by slicing it in half and placing eggs and/or breakfast meat in the middle.

More Thanksgiving Recipes,
Cranberry Sauce
Turkey Coconut Roast
Turkey Gravy
Chicken and Leek PIe
Pear Cherry Crumble
Mango Crumble
Apple Pie
Pineapple Pie
Banoffee Pie
Apple Galette
Apple Crumble
Rustic Apple Pie
Shortcrust Pastry



I wanted to try this for a long time and finally made it few days back, so i can add it to my thanksgiving collections..These biscuits turned out to be super flaky, buttery and tasted amazing. The exterior is crunchy and the interior is so soft and yummy.





Hope you will give this a try and let me know how it turns out for you,



Preparation Time : 10 mins
Baking Time : 15 mins
Makes: 8 to 10 biscuits
Recipe Source: Chef John


Ingredients:

All Purpose Flour / Maida - 1 cup
Baking Powder - 1 tsp
Salt - 1/2 tsp
Baking Soda - 1/8 tsp
Unsalted Butter - 4 tblspn (cold and cut in cubes)
Cold Buttermilk - 1/3 cup
Milk or buttermilk for brushing

Method:

Preheat oven to 220 degree C. Line a baking pan with parchment paper and set aside.

Now take flour, salt, baking soda, baking powder in a bowl and mix well.

Add in cubed cold butter and use a fork to rub it well into the flour.


Now put this bowl in fridge for another 15 mins so the flour gets cold.

Add in the cold buttermilk and use a fork to bring it to together, it will look a bit crumbly but not to worry.

Now transfer this to a working surface, and pat it gently and fold in thirds now fold again and in third and fold again in third. Now the dough must have come together.

Now roll it using a rolling pin and cut into rounds.

Arrange it in a baking tray and brush the top with milk or buttermilk.

Bake for 15 mins.

Serve hot or warm.



Pictorial:
Take flour in a bowl


add baking soda and baking powder


add salt


mix well


add cubed cold butter


fork it and rub it into the flour


now it is all combined


put the bowl in freezer for 15 mins


now take it out


add some cold buttermilk


use a fork to bring it together


transfer it to a working surface, the dough will look a bit crumbly


flatten it out


fold it like this


now fold like this


flatten it again


fold again


fold like this


flatten again


fold it one more time


now fold again


now it is done


roll it out


you can see small bits butter still here and there


cut using a round cutter


like this


now remove the excess


take it 


arrange it in a baking pan


brush top with milk or buttermilk


time to bake


add baked


look how flaky it looks


Enjoy





9 comments:

  1. Thanks for the yummy recipe! I am big fan of your recipes, specially egg and fish.

    One question - is there a replacement for all purpose flour? I bake a lot and always have trouble using all purpose flour as the main ingredient.

    Thanks in advance!

    ReplyDelete
    Replies
    1. i am not sure whether u can use some other flour. but u can try using wheat flour

      Delete
  2. These look awesome! Would love to try soon. Just a quick query. Can I prepare buttermilk with half curd n half water? Also, approx how thick should the dough be when I cut them out?
    Thanks!

    ReplyDelete
    Replies
    1. u can use half curd and half milk. And dont use too much liquid. the dough should be somewhat stiff

      Delete
  3. Hey Aarthi ...i tried this recipe today and am very happy with the results. The biscuits were light and flaky on the outside with a soft bun like interior. Thanks a lot . Will keep trying more of your recipes. . God bless !

    ReplyDelete
  4. Hi I was searching fr this recipe in eggless version. How to prepare butter milk? Thank for the recipe.

    ReplyDelete
  5. While flattening have you used all purpose flour??

    ReplyDelete
    Replies
    1. Hi aarthi.I tried these biscuits but it didn't came out like yours..means fluffy and layered it was just like normal cookies though taste was good but it was nowhere near a single layer.can u tell me what went wrong.wud like to try once again ad they look awesome.. Thankx

      Delete
    2. Would like to send upicture of it ..how to send?

      Delete

You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..

LinkWithin

Related Posts Plugin for WordPress, Blogger...