buttermilk biscuits recipe

One dough, two sweet and savory variations of the most perfectly flaky buttermilk biscuits – cheddar chive and honey butter!

Perfectly Flaky Buttermilk Biscuits

flour

baking powder

salt

baking soda

garlic powder

butter ((¾ cup), divided)

buttermilk (divided)

cheddar cheese (freshly grated)

chives

sugar

butter (softened)

honey

cinnamon

Preheat oven to 450 degrees and line a baking sheet with parchment paper.&nbsp;

In a large bowl whisk together flour, baking powder, salt, and baking soda. Transfer two cups of the flour mixture into a second large bowl and set aside.&nbsp;

Add garlic powder, cheese, and chives to the first flour bowl and stir to combine. Use a box grater to grate 6 tablespoons of the cold butter and stir into the flour and cheese mixture. Add half of the buttermilk and stir until a soft dough forms.&nbsp;

Transfer dough to a lightly floured surface and knead the dough for 1-2 minutes until it comes together. Using a rolling pin, roll the dough out to 1 inch thick. Use a 2 1/2-inch round biscuit or cookie cutter to cut out 6 biscuits. Place side by side on prepared baking sheet so that the sides are touching.&nbsp;

Move on to the second bowl of reserved flour mixture. Whisk in 2 teaspoons sugar. Grate butter and stir into flour mixture. Stir in buttermilk until a soft dough forms.&nbsp;

Knead on floured surface 1-2 minutes until the dough comes together. Using a rolling pin, roll the dough out to 1 inch thick. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut out 6 biscuits. Place side by side on prepared baking sheet (same baking sheet as the cheddar chive biscuits) so that the sides are touching.

Brush all of the biscuits with a bit of extra buttermilk and bake for 15-18 minutes until golden brown. While biscuits are baking, cream together butter, honey, and cinnamon. Allow biscuits to cool for 2-3 minutes, then top the non cheddar and chive biscuits with honey butter. Serve immediately.&nbsp;

Outrageously delicious homemade Buttermilk Biscuits are made with simple pantry ingredients and taste so much better than store bought!

Buttermilk Biscuits

all-purpose flour

Tablespoons frozen butter

buttermilk*

Tablespoons honey

Preheat oven to 400°

Combine flour, baking powder, and salt in a large bowl. Grate the frozen butter into the flour mixture and then use a pastry blender or fork to incorporate it until mixture resembles coarse meal. Chill in refrigerator for 10 minutes.

Stir honey into buttermilk until well blended.&nbsp;

Add buttermilk mixture to flour mixture and stir just until moist. Turn dough out onto a lightly floured surface and form gently into a ball.  Roll or pat the dough into a rectangle 1/2 inch thick.

Fold the dough into thirds (as if folding a piece of paper to fit into an envelope).  Gently re-roll dough into a rectangle, 1/2 inch thick. Fold dough into thirds one more time. Gently roll to a 3/4-inch thickness.

Cut dough with a biscuit or cookie cutter to form 10-12 biscuits. Place them 1 inch apart on a baking sheet lined with parchment paper.&nbsp;

Bake at 400° for 10-12 minutes or until golden and cooked through. Remove from pan and cool on wire racks.

https://content.jwplatform.com/videos/j6uoCKVu.mp4

Flaky Buttermilk Biscuits is an easy from-scratch biscuit recipe that is quick to throw together and tastes so much better than store bought biscuits!

Flaky, buttery, over loaded with cheese and a spicy kick from jalapeno, these Jalapeno Cheddar Biscuits are nothing like ordinary buttermilk biscuits!

Jalapeno Cheddar Biscuits

Cup Cubed Butter ((very cold, unsalted))

Tsp Baking Powder

Sugar

Salt

tsp Garlic Powder

Jalapeno peppers ((finely chopped, more or less to taste))

Cup Cheddar Cheese ((Shredded))

Cup Buttermilk ((cold, plus a tbsp more for brushing))

Jalapeno slices ((to top, optional))

Preheat your oven to 400 deg F. Line a dark baking tray with parchment paper. Alternatively, you can butter a cast iron skillet. Set it aside.

Place flour in a mixing bowl. Add cold and cubed butter to the bowl. Cut and mix butter into flour using a pastry cutter/fork. Combine till coarse crumbs form.

Add salt, baking powder, sugar, garlic, chopped jalapenos and 1/2 cup of cold buttermilk. Mix them in with light hands using a spatula/folding spoon.

Now add cheese and mix it in too. Do not over work the dough. It will appear very crumbly at this point!

Turn the dough out on a floured surface and form a rectangle out of the dough.

Now fold and flatten your dough a few times. Then using your hands/rolling pin form a rectangle about 1/2-3/4 inch thick.

Cut into biscuits using a glass/biscuit cutter about 2-3 inches in diameter. Work with scraps till you have 5-6 biscuits. Place on prepared tray/cast iron, top each biscuit with a sliced jalapeno. Transfer to a parchment-lined baking sheet and freeze 10-15 minutes.

Then brush with remaining buttermilk. Bake for 20-23 minutes or until they appear golden brown on top. Take the cheddar cheese biscuits out from oven and brush with melted butter generously. Enjoy warm!

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Perfectly Flaky Buttermilk Biscuits

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Top 4 buttermilk biscuits recipe recipes from across the web

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Perfectly Flaky Buttermilk Biscuits

Perfectly Flaky Buttermilk Biscuits

Buttermilk Biscuits

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