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These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers! This biscuit recipe only requires 6 simple ingredients and they’re ready in about 35 minutes.
After baking hundreds of buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe. Our favorite buttermilk biscuits are perfect for any breakfast, brunch, even dinner.
These homemade buttermilk biscuits are buttery and tender. Ice-cold butter and some extra dough folding are key to having lots of flaky layers in each golden brown biscuit.
This recipe for classic buttermilk biscuits is everything: golden, tender, and wonderfully flaky. The secret to that last one is lamination—a word that sounds much fancier than it is. By cutting the dough into squares and stacking (like blocks or playing cards) a few times, you build dozens of layers.
Buttermilk biscuits are a classic American treat. Mix together just a few simple ingredients and in less than 30 minutes, you can have fresh, warm biscuits on the table — perfect for a leisurely breakfast, savory supper, or served with jam and a cup of afternoon tea.
This homemade Buttermilk Biscuits recipe is quick to make, flaky, and uses simple pantry ingredients. They're outrageously delicious and SO much better than store bought!
These simple homemade Southern Buttermilk Biscuits are flaky and tender. They're easy to make at home from scratch. Slather them in butter and see just how deliciously light and tender they are.
These buttermilk biscuits are rich, buttery, and flaky with a toasty golden crust. Plus, they’re easy to make. You can throw the dough together in 15 minutes and end enjoy the biscuits with your dinner less than fifteen minutes later. These are traditional roll and cut biscuits.
by Michelle. June 5, 2018 (updated Aug 4, 2023) Jump to Recipe. 5 (44 ratings) Buttermilk biscuits made from scratch are incredibly easy and come out tall, fluffy and flaky with just one simple trick. They are wonderful on their own, with a smear of butter, or as a base for sausage gravy, strawberry shortcake, or your favorite breakfast sandwich.
5 mins. Preheat the oven to 475°F: Place a little flour in a shallow dish and keep it next to your dough. Cut in the shortening: Put the remaining flour in a large bowl. Add the shortening and cut it into the flour with a pastry cutter or two forks until the shortening is the size of small peas and covered in flour. Alison Bickle. Make the dough: