Cooking Light's Flaky Buttermilk Biscuits
photo by Baby Kato
- Ready In:
- 9 ounces all-purpose flour (about 2 cups)
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 5 tablespoons butter, chilled and cut into small pieces
- 3⁄4 cup fat-free buttermilk
- 3 tablespoons honey
- Preheat oven to 400°.
- Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
- Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times.
- Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.
- Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
- Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.
- Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
- Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
- Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
- Bake at 400° for 12 minutes or until golden.
- Remove from pan; cool 2 minutes on wire racks. Serve warm.
Questions & Replies
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Really solid biscuit recipe from Cooking Light! Thanks for posting over here. I’ve actually had trouble with other biscuit recipes (despite being an experienced cook overall), and I got so frustrated with heavy, bricklike biscuits despite my best experimentation efforts. Well, miracle of miracles, I’ve made this recipe three or four times and haven’t messed them up once. They come out with delicious, flaky layers due to the folding technique and they are not terribly fussy like so many others I attempted. I have a large biscuit cutter which just makes fewer biscuits, but have also used the rim of a fine Riedel wine glass for smaller (1.75 inch) biscuits like CL recommends and they are positively adorable. The only thing I’ll say is that sometimes if I’m going to be serving them in a savory application, like with sausage gravy, I will cut down the amount of sugar in this recipe to almost nothing (maybe half a tablespoon). I just don’t think they need it. BTW I actually shred frozen butter on a box grater instead of cutting in the chilled butter (so easy! works great!) and I also like to brush on a little bit of milk before baking which helps them brown a little more.
We enjoyed these buttermilk biscuits. They were light, tender, flaky and full of flavor. I only made 1/2 the recipe, as it's only the dh & I. It scaled down nicely. Instead of cutting into rounds, I cut the biscuits into little squares. They were so good. Thank you very much for sharing. Made for What's on the Menu? Tag Game 2015.
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