Foolproof Flaky Buttermilk Biscuits

Two years ago today, nearing the end of my 30x30 bucket list challenge, I practically swore off homemade biscuits.  I put up a good front in the blog post, but in reality I was pretty disheartened about the whole affair.

In fact, I think I went to the store and bought a big ‘ol box of Bisquick shortly thereafter.  However, the Bisquick is long since used up (I just don’t make biscuits that often) and I was making Slow Cooker Chicken and Biscuits for dinner and I really didn’t feel like running to the store.

So I had to try again.

Like I mentioned before, there are approximately 80 bajillion biscuit recipes out there on the interwebs and they all claim to be the best.

I read recipe and after recipe until I settled on one that made sense.  I liked the idea of gently folding these biscuits to get flaky layers…it was fairly reminiscent of croissants (...Oooh croissants!  I should make those!)

I also kept the mixture extra cold and have simply gotten better at cutting butter into flour (yay pie!) still without a pastry cutter though – go fork!

And finally, FINALLY! I successfully made biscuits!  They rose beautifully and were light and tender and so delicious!

This time, I’m saying goodbye to Bisquick for real!

Foolproof Flaky Buttermilk Biscuits
Recipe from Tracey’s Culinary Adventures, Originally from Cooking Light

2 cups all purpose flour
2 ½ tsp baking powder
½ tsp salt
5 tbsp cold butter, cut into small cubes
¾ cup cold buttermilk (or ¾ cup of milk & 1 tbsp lemon juice)
3 tbsp honey

Preheat the oven to 400 degrees F and line a baking sheet with parchment or a silicone mat.

In a large bowl, whisk together the flour, baking powder and salt.  Add the butter and cut in with a pastry cutter or fork until the butter forms pea sized crumbles in the flour.  Place the bowl in the refrigerator.

Whisk the honey into the buttermilk.

Pour the liquid ingredients into the dry and stir until just mixed.  Pour own onto a lightly flour surface  Knead a few times until the mixture comes together and gently pat into a rectangle (approximately 9x5 inches in size.)

Fold the entire rectangle into thirds (like a letter) and pat into a larger rectangle again (approximately 9x5 inches).  Again, fold into thirds like a letter.

Gently pat the dough into a rectangle roughly ¾ inch thick.  Use a 2 or 2 ¼ inch circle cutter to cut the biscuits.  Just press down without twisting (I’ve read that twisting may seal the edges and compromise the rising.)  Place the cut biscuits onto the prepared pan.

Bake in the preheated oven for 10-12 minutes or until the tops of the biscuits are lightly browned.

Cool for a minute or two and enjoy warm with butter and honey or with Slow Cooker Chicken and Biscuits (recipe coming soon!) and Sausage Gravy!

Makes 12-14 biscuits


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