These biscuits taste like soft and buttery clouds. This post will explain all the tips, tricks and techniques to get that “perfectly” fluffy, sky high, buttermilk biscuit.
The first key to making biscuits is to have the right flour. Believe it or not, flour differs greatly from region to region. Ever try to follow a baking recipe and have it come out crumbly or tough? This is often the reason why. So do yourself a favor and order a flour from the south where biscuits are the main reason for buying it. It is much softer than the flour sold in the Northeast. I use “White Lily self rising flour” and I bought it for a reasonable price on amazon. (If you substitute in another flour, make sure it says “self rising”.)
Now get a good quality buttermilk. Yes, you can add lemon juice or vinegar to your milk to make your own. Just remember that the quality of your ingredients affects the quality of the biscuit.
On that note, butter is not all the same either. Try to find a European style butter like Plugra or Kerry Gold. They are sold at most grocery stores. Trust me, you’ll never go back to baking with anything else.
Okay, now that we have discussed the ingredients, let’s talk technique.
You want your biscuit dough to remain as cold as possible. Freeze your butter and then grate it. This will prevent it from fully incorporating into your dough and give you layers.
Now you’re ready to start. Mix together the flour and butter. Add the buttermilk in four stages and mix in with a fork being careful not to overwork the dough (you are trying to keep the butter from melting into the dough).
Form the dough into a ball, turn out onto a floured surface and roll out to 1/2 inch thickness. Now you are going to fold it a few time to help create more layers.
Fold over the top 1/3 of the dough into the center.
Fold the bottom of the dough completely over the first fold.
Fold over 1/3 of the dough from the left.
Fold the right side completely over the left fold.
Roll out again and repeat the folds. Roll out to 1/2 inch thickness. Make sure the dough is not thinner than 1/2 inch or you won’t get “sky high” biscuits.
Using a sharp edged cookie cutter or jar lid, cut the biscuits without twisting the cutter. Twisting seals the edges of the biscuit shut, preventing rising. Alternatively, cut into squares with a sharp knife.
Place the biscuits on a non greased baking sheet and bake for 10-15 minutes at 475 degrees. Some experts say to have the biscuits touching each other so that each biscuit can climb up the sides of the adjacent one as they rise. I haven’t found that this makes a significant difference, but go ahead and try it.
Now for the final tip that will have your family begging for more! Melt together 1 tbsp. of honey with 1 tbsp. of butter. Brush this mixture onto the top of the biscuits when you remove them from the oven. Your family will think you are a biscuit magician. Enjoy!
- 3 cups White Lily self rising flour
- 3/4 cup butter (European style) frozen and grated
- 1 cup buttermilk
- 1 tbsp honey
- 1 tbsp butter
Preheat oven to 475 degrees.
Freeze and grate your butter.
Mix butter together with flour in a large bowl.
Add buttermilk in four stages. Lightly mix in with a fork, being careful not to overwork the dough.
Form into a ball and roll out to 1/2 inch thickness on a floured surface.
Fold top 1/3 of dough down to center.
Fold bottom of dough overtop of the first fold.
Fold 1/3 of dough on the left side into the center.
Fold right side of dough completely overtop of the left fold.
Roll out and repeat folds.
Roll out to 1/2 inch thickness - NO thinner or your biscuits will come out flat.
Using a sharp cookie cutter or jar lid cut the biscuits without twisting the cutter (twisting would seal down the edges of the biscuit, preventing rising).
Place on an ungreased baking tray and bake for 10-15 minutes. Some say that having the biscuits touching aids rising.
Melt together 1 tbsp honey with 1 tbsp. butter. Brush on top of biscuits after removing them from the oven.