这篇文章可能包含会员链接。更多的在formation, see ourprivacy policy.
These tall, flaky, Ridiculously Easy Buttermilk Biscuits take less than 10 minutes to throw together. They’re also ridiculously delicious!
“辉煌，简直辉煌！”这就是我所说的，大声大声，当我读取准备这些酪乳饼干的令人难以置信的方便方向。
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.
Classic Technique
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!
可笑的技术
它是如何工作的？好吧，我很高兴你问......首先在你在微波炉中融化黄油时，在冰箱里放一杯酪蛋白。让融化的黄油在准备其他成分的同时冷却几分钟。然后，这只是将所有干成分中的所有干成分结合在一起并给予它们搅拌良好。然后将熔化的黄油与超冷酪乳混合物结合。而这一点，我的人，就是魔术的开始！
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!
这种技术是否适用于传统的轧制饼干？
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?
The results?
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!”
Bon Appétit!
咖啡馆制作可笑的易奶酪饼干
- 如果你没有Buttermilk，就是自己。在一个测量杯中放置1汤匙新鲜的柠檬汁或醋。用牛奶填充1杯水平并搅拌均匀。允许静置5-10分钟或直到略微增厚。混合物可能会凝结一下，没关系！在食谱中使用代替酪乳。
- 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!
- 1cupbuttermilk
- 9tablespoonsbutterdivided
- 2cupsall purpose flourmore for counter
- 1tablespoonsugar
- 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.
-
在大碗搅拌粉，发酵粉，小苏打，糖和盐。
-
在冰箱中冷却后，在冰箱中冷却10分钟后，将它与8汤匙熔化的黄油结合起来。（保留最后一汤匙刷在烤的饼干上。）用叉搅拌直至黄油形成小块或球状。（见帖子中的图片。）
-
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!
Kathleensays
This is not my first time making these biscuits. They are just fabulous with little work. Making them today to put on top of a chicken pot pie. My recipe had their own biscuit recipe and then thinking what am I thinking I’ll use Chris’s recipe! I think will bake them and then just put on the pot pie. Sometimes they can get soggy when baking them on top of the pie. Am glad I remembered your recipe!
Chris Scheuersays
What a great idea, Kathleen! I bet that wil be one delicious chicken pot pie. You’re making my mouth water
Cendisays
我只能说“哇！”我今天早上做了这些早餐，他们没有令人失望！令人难以置信的美味！他们只是融化在你的嘴里。我现在有一个去饼干配方。非常感谢这个完美的食谱。
Chris Scheuersays
That’s awesome, Cendi! So happy you enjoyed these biscuits. Thanks for taking the time to share your results!
Keeleysays
This has become my go to recipe for biscuits! I always feared making them but your recipe guarantees success every time!
Chris Scheuersays
Thanks, Keeley! I used to be the same way about biscuits, I never could get them right either. I appreciate you sharing your results!
Colleensays
这些都是惊人的！精彩的食谱，很容易制作。今晚我刚烤了他们，让一个清晨与我的圣经研究女孩一起。如果它们应该冷藏过夜，或者我可以包裹它们并将它们留在柜台上过夜吗？先感谢您！
Chris Scheuersays
You can either leave them on the counter or pop them in the freezer, then thaw first thing in the morning. Either way, warm them briefly in the oven before serving. ENJOY!
Colleensays
Thank you so much!
Cheryl Smithsays
Absolutely delicious! I will bake these again and again. Wonderful recipe.
Chris Scheuersays
Thanks, so much, Cheryl! I’m so happy you enjoyed these biscuits and appreciate you taking the time to leave your review!
Saisays
This was really easy and tasty. I watched until the tops were brown like the recipe said.
有趣的事实：我把草喂养的牛肉热狗片放在每一个，而不会改变其余的食谱。结果是美味的！我可能会尝试用奶酪或蜂蜜的其他东西填充它们。
Chris Scheuersays
我没说完y you enjoyed them, Sai and I love your rendition of the recipe with the gourmet hot dogs, sounds so fun!
Chongsays
I am ready to bake your recipe but I noticed you already have a salt in the recipe so do I still need to use more salt because I am using unsalted butter? Thanks
Chris Scheuersays
是的,用盐。在那里’s not enough salt in the butter.
Larry Gistsays
So I roll/pat my dough out to a rough 8×8 shape and use my pizza cutter to cut into 9 equal biscuits, then put them into an 8xi greased and, touching yes I know, then bake. No waste and still absolutely perfect!
Chris Scheuersays
Great idea, Larry! Thanks so much for sharing!
泰莎says
我忘了“简单的buttermilk饼干”，因为我有一加仑酪乳和一个5周的婴儿。我也没有糕点搅拌机，这就是我选择这个食谱的原因。这个食谱很容易和快速一起扔在一起，结果令人惊叹!!饼干出来了黄油和片状层 - 我无法相信它很容易。这么多时间被拯救不必在黄油中切割，我已经完成了这些从一开始就完成了大约30分钟，只需足够的时间让我的新宝贝进入一个快速的贪睡！yaboPT电子
Chris Scheuersays
I love this, Tessa! Welcome to The Café!
我很高兴你喜欢这些饼干。我记得有年轻婴儿的日子以及时间有多宝贵的时间，让你在小睡之间制作饼干！
Pattisays
我试过并失败了，Zillion Biscuit食谱，直到我来到了这个！如此简单，简单，我现在有一个冰箱，每当我想要的时候都会拉出。他们真的没有失败！
Chris Scheuersays
That’s so awesome, Patti! Thanks for taking the tie to leave a comment
Catesays
We just moved to London from the US and since we have started to miss some of our favorite foods, I decided to give these a whirl. I was worried when my melted butter mixed perfectly into the cold buttermilk, leaving no yellow globs, but I carried on and the final result are delicious, buttery-rich yet light and fluffy with a crispy top. Thanks so much, these will now be our go-to biscuits!
Chris Scheuersays
Hi Cate, lucky you! We love London and I know you will find some wonderful culinary delights while you’re living there. Our daughter lived in London for 7 years and we visited frequently. We miss it so much!
Regarding the biscuits, I’m so happy you enjoyed them! Just a note for next time. If your buttermilk/butter mixture didn’t form the “globs”, your buttermilk was probably not quite cold enough. Leave it in the freezer a little longer and make sure the butter has cooled down a bit after being melted.
SAN RODsays
I baked these this morning 2day and, WOW! they REALLY ARE SO RIDICULOUSLY EASY! thanks so much for this recipe. I’m a believer.
Chris Scheuersays
谢谢，圣！很高兴你喜欢他们
Chris Scheuersays
Wonderful! I’m so happy you enjoyed them San!
Kimsays
Do you use salted or unsalted butter?
Chris Scheuersays
Hi Kim, I use salted butter.
Ian Stewartsays
I’d call, the scones, not biscuits. What I call biscuits, you call cookies. That doesn’t mean that aren’t good eating!
Cheers,
Ian (in Australia)
Chris Scheuersays
I think we came into all this a little later in the game, Ian! That might be why we’re a little confused. But you’re right, whatever you call them, they’re definitely delicious!
黛安布朗says
So quick and easy to make, delicious!!!!
Chris Scheuersays
Thanks so much, Diane!
Alisonsays
Indeed ridiculously easy, light, and fluffy. Only the knowledge that I had just put 9 TBSP of butter in them held me back from eating them all in one go hot from the oven.
Chris Scheuersays
Haha! I totally get what you’re saying, Alison!
Mirjamsays
So I just made these and froze all of them in. How do I prepare them when I am ready to bake? Can’t wait to try them!
Chris Scheuersays
Hi Mirjam, just pop them in the hot oven as directed. Don’t thaw. They’ll need at least 5 minutes extra time. Bake them until they’re nice and golden.
Lauriesays
These were fantastic! The dough was easy to work with. They didn’t take long. Great flavor. I did need to add a little more flour to stiffen the dough(which it says to do). Definitely making again! Great with homemade jam. FANTASTIC!!!
Chris Scheuersays
Yay! Thanks for sharing your review, Laurie!
Larrysays
Thumbs up! They were easy and awesome!
Chris Scheuersays
惊人的！感谢您分享您的结果，拉里！
Tracysays
Very easy to make, even for someone who doesn’t like to bake. My husband LOVED these. We received Georgia Peach Butter as a gift and made these to enjoy together. I am trying them tomorrow with fresh rosemary.
Chris Scheuersays
You may end up becoming the little biscuit maker of the family, Tracy! I’m so happy you enjoyed them. Love your ideas of using fresh rosemary and pairing them with peach butter.
Mavis Beaconsays
这些都很开心！我的丈夫喜欢饼干，我 - 不是那么多。但是我今天为父亲节制作了这些，甚至我爱他们！哈哈！我是一个贝克，所以即使我的扩展知识也是如此超级易于制作！我没有饼干刀片甚至足够大的饼干刀，所以我刚用披萨刀具并制作了6平方饼干。他们最终在我的烤箱里约13分钟，所以非常好的建议，在8分钟后开始检yaboPT电子查它们！
Chris Scheuersays
太棒,画眉鸟类。我没说完y you and your husband enjoyed them Thanks so much for sharing your results. Happy Father’s Day!