Wednesday, January 12, 2011

Buttermilk Biscuits

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As a southern girl, I take my biscuits seriously. I’ve tested out lots of recipes, some good, some not so good. Through trial and error, I’ve found a few tricks that lead to a tasty biscuit.

1. White Lily flour. I can not express to you how much I love White Lily. It’s a soft flour, which means it contains less gluten, making your biscuits light and fluffy instead of tough. Cake flour is a good substitute, but nothing beats White Lily.

2. Buttermilk or whole milk. Adds flavor. I've tried skim & 2%, they create a lackluster biscuit.

3. Salted butter. Most recipes call for unsalted, but I think that little extra bit of salt is crucial to a truly tasty biscuit.

4. As little kneading as possible. Just get the dough to hold together. More kneading = more gluten, more gluten = tougher biscuits. You don’t want gluten-y biscuits.

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This recipe is adapted from Food & Wine, last months issue, I believe? They were on the cover, and they were calling my name. These are thinner and crisper than a lot of biscuits, but I like them a lot. They are perfect in the morning with bacon, or with dinner. Substitute garlic salt for the salt, and add 1/2 teaspoon of onion powder and they’d be perfect with spaghetti.

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Buttermilk Biscuits
Adapted from Food & Wine

I cube my butter into pretty small pieces before adding it to the batter. I find using my fingers to cut it in works best. Just make sure you butter is super cold. Rub the pieces in between your fingers, until you have pea sized pieces through out.

4 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 1/2 tablespoons baking powder
1 teaspoon baking soda
2 sticks salted butter, cubed and chilled, plus more for spreading
1 1/2 cups buttermilk

Preheat the oven to 400° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the salt, baking powder and baking soda. Using a pastry blender or 2 knives (or your fingers), cut in the butter until it is the size of small peas. Add the buttermilk and stir until a shaggy dough forms.

Turn the dough out onto a floured surface; knead until it comes together. Pat the dough 3/4 inch thick. Using a 3 1/2-inch round cutter, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.

Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking. Let the biscuits cool.

Also! The winner of my Tate’s Bake Shop giveaway is Anika! Congrats! I hope you enjoy your cookies and cookbook.


216 comments:

  1. These look perfect! I've had the hardest time finding a biscuit recipe I love. Can't wait to try this :)

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  2. Ooooh I love Biscuits with jam, or bacon, and these look wonderful..

    I will have to try these out tomorrow. Thank you for the recipe!

    Love your Photos!! :)
    Juli~

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  3. I never ate biscuits with bacon, the combo sounds perfect though! I should give it a try. The last photo made me smile. The rest of the bacon looks like a fish tale. :)

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  4. yummmmm!!
    i love southern girls. (and their biscuits.)

    ps. is it bad that i really want sausage now?

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  5. and hannah, i can't get over your dishes. i love every single one in all your photographs. i wish i could go dish shopping with you.

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  6. I've been stalking the "perfect biscuit lately"...these look beautiful :)
    love,
    cathy b. @ brightbakes

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  7. This is simply too gorgeous, Hannah! I recall the issue and I actually prefer your photo to theirs. Biscuits are meant to be warm and comforting in my opinion. In fact, almost all of your photos have that kind of feel. May I ask if you have a specific method for processing or lighting to get that effect? I've also had a lot of trouble finding old wood and would love any tips you have for finding some.

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  8. You had sun for these shots! I miss the sun so much right now.

    The biscuits look amazing. Great tips, too. :)

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  9. summer: let's go shopping! that would be so much fun.

    xiaolu: thank you so much! for these photos, i didn't do much processing at all. just upped the contrast a bit. the sun did all the work! :)

    as for the wood: a few of my wood pieces come from an old barn, but in this shot, that wood is a grape crate from shopterrain.com!

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  10. if i could survive on biscuits, i would gladly do so. i LOVE your photos. the biscuits, with the milk, with the jam, on the wood, gorgeous!!

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  11. Biscuits are one of my favourite things. These look fantastic Hannah! I've never had them with bacon, but will definitely have to try that next time I make a batch :).

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  12. LOVE biscuits (and I'm Canadian.) We've been off wheat for a while, but have some organic bacon in the fridge and I think I'm going to make these for dinner tomorrow...with some eggs, of course.

    I agree with everyone...GORGEOUS photos.

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  13. Yuuum. Looking at those biscuits is making me hungry.

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  14. I have been searching for a proper biscuit recipe (preferably from a Southerner who knew a thing or two about them!). I love your list of must-haves. Will def. give these a try soon!

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  15. Just WHAT I NEED IN MY LIFE. And as always, gorgeous photos, H.

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  16. I've never thought to use cake flour in my biscuits. What a great idea to get them to be more light and fluffy!

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  17. I wish these would be on my kitchen table tomorrow morning for breakfast!

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  18. Mmm. If you can believe it, I have yet to try making my own biscuits. These look super delicious!

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  19. Can I just say - the lighting is so so so GOOD here!

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  20. I would eat these in the morning with bacon... or for dinner with bacon. :) Looks amazing, and thanks for the biscuit tips!

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  21. yummm, love biscuits but sadly they are not part of my new years resolutions :)

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  22. OH thank you thank you for posting this! I've been snowed in and have an entire carton of buttermilk I need to use in SOME way! I may get brave and try these biscuits.

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  23. biscuits and bacon equals the perfect breakfast, i think! and i've heard of white lily..just never seen it.

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  24. Cudowne zdjęcia, jest wcześnie rano, zobaczyłyśmy Twój post i ślinka cieknie. Piękne i smakowite zdjęcia. Lubimy tu zaglądać :)

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  25. I love your photos Hannah....and can't believe that's a grape crate! Lovely!

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  26. It's good to have access to a Southern girl like yourself for a great biscuit recipe. The photos are stunning and those dishes just lovely. White and little girly.

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  27. I love them pictured with jam-- it makes my mouth water!!

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  28. I am a hardy bread eater! I soooooo love hot biscuits from the oven. No butter, no jam... just biscuit! Salt is an important ingredient to me, so I always add a pinch more. YUM!!

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  29. About living in North America, I miss good breakfast restaurants and their biscuits like these ones.

    Leaving your blog so inspired and with a smile - once again. Thank you, Hannah! x

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  30. These look lovely! I am not from the South, but I do love biscuits. Marking this recipe to try!

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  31. I have tried so many recipes too. I made some at Christmas time with ham, and I wasn't really pleased with them. The salted butter trick is next on my list to try. I make shortbread cookies with salted butter, and they are ten times better with it. I once forgot to do this, and they tasted like flour and not yummy buttery cookies. Thanks for reminding me of this tip.

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  32. Great biscuits, I will have to try all of your recommendations.

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  33. The only biscuits I've ever made turned into hockey pucks. I'll have to see about finding some White Lily Flour.

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  34. I have a weakness for biscuits. That crisp edge looks like heaven.

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  35. Thanks for your recipe for your Buttermilk Biscuits. It taste really good, I really like them. I think you should try the Vegan Double Chocolate Almond Explosion Cookies too as it is as yummy as your Buttermilk Biscuits. Recipe could be found on: http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/vegan-double-chocolate-almond-explosion-cookies

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  36. I know what you mean when you talk about taking biscuits seriously :) Yours look fantastic.. your pictures are absolutely amazing.

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  37. These look wonderful, Hannah. I've had some trouble making biscuits, but your tips were very helpful. Great pictures as well!

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  38. I am so not Southern, but couldn't agree more on points 1-4. And point 5: nothing but nothing beats a biscuit.

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  39. I clicked on over from 'the habit of being' and ahhh i'm so glad I did.
    your space is just sooo beautiful. xo

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  40. wow! these biscuits looks sooooo good! I've got to try this recipe for sure! There's nothing better than a light fluffy salty biscuit!

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  41. really craving biscuits now! just lovely!

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  42. I have that very issue of Food & Wine sitting next to me! Thanks for the tips ;)

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  43. your blog is beautiful, i'm adding you to my links. can't wait to dive in and look through your recipes!!

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  44. You can't beat a hot biscuit! And your photos with bacon are making my tummy growl!
    My dad used to butter his and pour maple syrup over them!

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  45. On these cold snowy days, these biscuits are going to hit the spot! I love your website, it's truly terrific. Here is another site readers may enjoy..
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  46. Hannah are you selling your photography? I am so proud of you!!! You do such beautiful work.

    Oh and these biscuits. Stunning.

    Laura

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  47. This is really appetizing. I always bake biscuits for my kids for their snack but I never tried it with bacon. I wonder how the blending of taste fit my kids taste.

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  48. Try also visiting at www.gourmetrecipe.com....Where can you find a wide range of tasty recipes. Not only that, you can also share your ideas at blog.gourmetrecipe.com. Try it!

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  50. I've made these biscuits several times now and I LOVE THEM!!! They always turn out perfectly and they melt in your mouth. Thanks for the recipe.

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