These tall, flaky, Ridiculously Easy Buttermilk Biscuits take less than 10 minutes to throw together. They’re also ridiculously delicious!
The technique was created by the super-smart folks over atCook’s Illustrated. When I read their method for making drop biscuits, I figured it was too good to be true. But being a curious cat when it comes to all things culinary, I couldn’t resist giving it a try.
You would have probably laughed if you saw me just after I read the article. I ran to the kitchen, turned on the oven and pulled out a bowl, along with measuring tools and the necessary ingredients. Super basic ingredients I had in my pantry and fridge (you probably do too!); flour, baking soda, baking powder, salt, sugar, buttermilk and, of course, butter.
为什么这听起来好得令人难以置信?好吧,屁股ermilk biscuits can be a bit tricky. The technique usually calls for combining the dry ingredients, then “cutting” in cold butter with a knife, a pastry cutter or between your fingers. The liquid is then added and everything is gently combined.
If done correctly, the tiny pieces of butter, evenly distributed throughout the flour mixture, are what give classic buttermilk biscuits their lightness, flakiness and layers of peelable, buttery deliciousness. It’s not a difficult technique, just a bit time consuming, and the results are not always consistent. The Cook’s Illustrated technique is totally different… and ridiculously easy!
When the warm butter hits the cold liquid, small, buttery globules form.
Do you see where this is going? When this buttermilk mixture is added to the dry flour mixture and it’s all stirred together, you’ll notice tiny pieces of pale yellow butter dotting the simple dough. Yep, it will look just as if you spent the time to cut them in!
The Cook’s Illustrated recipe is for simple drop biscuits, meaning you just drop spoonfuls onto a sheet pan, then bake. Would this technique work for a more classic, cut-out style biscuit, I wondered? It was worth trying.
I turned out the dough onto a floured work surface, kneaded it a few times, then patted it into a small, square. Dipping a round biscuit cutter in flour, I cut four circles, then rerolled the scraps and cut two more for a total of six. (Since then, I’ve also used a smaller cutter, yielding 8 biscuits.)
It was easy enough; actually ridiculously easy! The biscuits rolled out of the oven tall and golden brown with a heavenly aroma. But you’re probably wondering how this version tastes and how they stack up to traditional buttermilk biscuits, right?
When Scott and I took the first bite, we looked at each other incredulously. The biscuits were light, tender, buttery, flaky and crazy-delicious. “Wow, these are amazing!” Scott said. I agreed.
In fact, we ate far too many that day, smothered with melting butter andstrawberry jam. You’d probably frown on us if I told you these biscuits ended up being dinner that night, so I won’t share that bit of information. I guess I’ll just say, it wouldn’t have been a good day for counting calories!
I’ve had quite a few happy taste-testers since then, and everyone is shocked when they hear how easy these wonderful buttermilk biscuits are to make. You will be too… you might even have the inclination to exclaim “Brilliant, simply brilliant!”
- Don’t skip chilling the buttermilk (step 2). It will definitely make a difference. If the buttermilk is not really cold, the little butter globules won’t form.
- I made these biscuits when I was in London visiting my daughter. I learned the all-purpose flour (Plain flour) is a bit different there and it seemed that I needed more, probably closer to 2 1/4 cups.
- These biscuits freeze well. Just place biscuits on a sheet pan or a plate spaced at least a half-inch from each other. Freeze till frozen, then transfer biscuits to a ziplock bag or air-tight storage container.
- If I’m feeling a bit pinched for time or just lazy, I’ll pat the dough into a 6-inch circle and use a bench scraper to cut the dough into wedges. I either put these wedges on a sheet pan lined with parchment paper or in a 9-inch cake pan lined with parchment.
- We love to serve these biscuits with our易草莓冰箱果酱or this Overnight Raspberry Freezer Jam.
Love these biscuits? Then you’ll also go crazy over theseRidiculously Easy Cheddar Chive Biscuits!
- 2cupsall purpose flourmore for counter
- ½teaspoonbaking soda
- 2茶匙baking powder
- ¾teaspoontable salt
Adjust oven rack to middle position and heat oven to 450°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
Measure 1 cup of buttermilk and place in the freezer for 10 minutes while prepping other ingredients.
Place butter in a microwave-safe bowl, cover and heat on high for 30 seconds. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
Add buttermilk mixture to dry ingredients and stir with a rubber spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough should be stiff and not super wet. If the dough is wet, add more flour 1 tablespoon at a time, stirring to combine, until fairly stiff.
Generously flour a work surface. Dump biscuit dough from bowl onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds). Flip over on the work surface to coat with flour then pat into a 6-inch square. It should be a 1/2-2-inches in height.
用2 1/2英寸饼干切割器切四个饼干。将饼干放在准备好的薄片上。揉碎几次，直到它们握在一起，然后拍摄一个小矩形并切割两个饼干。将最后两个饼干转移到纸板锅中，间隔约1 1/2英寸。yaboPT电子（有关甚至更轻松的切割技术，请参阅帖子中的咖啡馆提示）。
Place in oven and bake until tops are golden brown and crisp, 8 to 18 minutes. (start checking them after 8 minutes as ovens vary. You want them to be a nice golden brown, but not too brown - check the pictures above for correct color.)
Re-melt remaining tablespoon of butter in the microwave, if necessary and brush tops of hot biscuits with melted butter. Serve and enjoy!
Recipe adapted fromCooks Illustrated via Serious Eats
Recipe yields 6-8 biscuits