Foolproof Buttermilk Biscuits

Intimidated by making biscuits?  Trust me, you can’t screw up this recipe!  I’ll share my secret for the perfect flour to butter ratio for foolproof buttermilk biscuits!

Foolproof Buttermilk Biscuits ~ Pearls + Girls

It’s no secret that I love breakfast.  Coffee cakeeggspancakes, muffinsbacon……you get the idea.  Starting my morning with a delicious breakfast sets the tone for a delicious, oops, I mean productive day!

Luckily for me (and you) a hearty weekend breakfast doesn’t mean getting up at the crack of dawn to bake from scratch.  The secret to making fluffy, flaky, homemade biscuits with minimal effort is simple:  Stick your butter in the freezer before you go to bed.  Then in the morning, grate it with the large side of your box grater.  BOOM, perfect curls of butter to fold into your flour mixture!  No pastry cutter or food processor necessary!!!  Don’t have a biscuit cutter?  No problem, just use the rim of a drinking glass!  Enjoy! 🙂

Foolproof Buttermilk Biscuits

Yield: about 14 large biscuits

Ingredients

  • 1 cup (2 sticks) unsalted butter, frozen
  • 2 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 egg, lightly beaten
  • Egg wash
  • 1 egg, lightly beaten
  • 1 TBSP buttermilk

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Grate the frozen butter on the large side of your box grater.
  3. In a large mixing bowl whisk together the flour, baking powder and salt.
  4. Add the butter and toss together with your fingers to distribute it evenly throughout the flour mixture.
  5. Add the buttermilk and lightly beaten egg.
  6. Combine dough lightly with a fork until it starts to come together.
  7. Dump the dough on a lightly floured marble pastry slab or countertop and press dough into a rectangle about 1/2 inch thick with your hands.
  8. Dip a round biscuit cutter or rim of a drinking glass in flour and cut our biscuits.
  9. Place biscuits on a Silpat or parchment paper lined baking sheet.
  10. Gather dough scraps and repeat steps 8 and 9.
  11. Combine beaten egg and buttermilk in a small bowl to make egg wash.
  12. Using a pastry brush or a small paintbrush reserved for baking only, brush each biscuit with the egg wash.
  13. Bake for 15 - 18 minutes or until golden. Serve warm or at room temperature.
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