Best-Ever Buttermilk Biscuits |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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To make amazing buttermilk biscuits, you don't have to make them by hand. Using a stand mixer is the way to go when changing up a few ingredients that yield tender, flaky biscuits everytime. This recipe also calls for cake flour which is not the norm for biscuits. However, cake flour has a lower protein content, allowing the dough to withstand more mixing without overworking it and developing gluten, which will ultimately toughen the biscuits. By pulsing (quickly turning on and off) the shortening and butter into the cake flour with the stand mixer, you prevent the heat from your hands from melting the fats during the typical cutting in stage. This also helps keep the flakes large for flakier biscuits. Tips & Tricks for High-Rise Biscuits -For bigger rise, place any tools, especially the stand mixer bowl and paddle into the bowl, into the freezer for a few minutes before mixing to ensure the fats won't melt until they are in the oven. -Patting the dough into a circle compress Ingredients:
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon table salt |
1/4 teaspoon baking soda |
1 1/2 cups cake flour |
5 tablespoons vegetable shortening, cold & cubed |
4 tablespoons unsalted butter, cold & cubed |
1 1/4 cups buttermilk |
2 tablespoons unsalted butter, melted |
Directions:
1. Preheat oven to 450o F. Line a baking sheet with a silicone baking mat or parchment. Whisk together all-purpose flour, baking powder, salt and baking soda in a bowl; set aside. Pulse cake flour, shortening and cubed butter in the bowl of a stand mixer with the paddle attachment until fats are pea-sized flakes. Mix in all-purpose flour mixture just until blended. Add buttermilk to dry ingredients and mix just until moistened. To avoid overmixing the biscuit dough, stop when the ingredients are just moistened. Even though the dough is wet, don't add more flour, that leads to overmixing.
2. Turn dough onto a floured surface and knead just until dough holds together. Do not overwork it. Flour your hands to keep the dough from sticking before patting dough into a 1 thick circle. Using a 2 thick biscuit cutter, cut dough into 10 biscuits. Pull cutter up without twisting, as you remove. Twisting results in jagged edges on the biscuits.
3. Transfer the biscuits to prepared baking sheet and bake until golden, 15-18 minutes. Brush tops with melted butter during last few minutes of baking.
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