{"id":5976,"date":"2021-01-22T12:32:47","date_gmt":"2021-01-22T19:32:47","guid":{"rendered":"https:\/\/poormansgourmetkitchen.com\/?p=5976"},"modified":"2021-01-22T12:47:37","modified_gmt":"2021-01-22T19:47:37","slug":"buttermilk-biscuits","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/buttermilk-biscuits\/","title":{"rendered":"Buttermilk Biscuits"},"content":{"rendered":"\n
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A plate of fresh homemade Buttermilk Biscuits.<\/figcaption><\/figure>\n\n\n\n

The Best Buttermilk Biscuits<\/h2>\n\n\n\n

From Sausage and Gravy to KFC, Buttermilk Biscuits have become an American staple and if you’re looking for a great recipe, you’ve come to the right place. These biscuits turn out exactly the way you want them and, believe it or not, they’re very easy to make. You just have to understand a few basic tricks and your biscuits will turn out perfect, first try.<\/p>\n\n\n\n

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Partially eaten plate of Biscuits and Sausage Gravy.<\/figcaption><\/figure>\n\n\n\n

The Trick to Fluffy Flaky Biscuits<\/h3>\n\n\n\n

The secret to Buttermilk Biscuits is in the dough. This recipe doesn’t have many ingredients so, it’s not really about what goes into the dough as much as how the dough is mixed.<\/p>\n\n\n\n

From the very start, you need to mix all of the dry ingredients first. Then add cold butter, preferably frozen, and it needs to be grated or shredded in a food processor with all of the dry ingredients. If you’re familiar with apple pie crusts or pastry dough recipes, the technique is very similar(This allows the dough to puff up into flaky layers once the dough is pressed and folded).<\/p>\n\n\n\n

Afterwards, the wet ingredients, buttermilk and honey can be mixed in but, be careful not to over mix. In fact, as I show you in the video tutorial, its important to only combine the ingredients into one mass rather than really “mix” the dough, then press it flat and begin to fold and roll as instructed.<\/p>\n\n\n\n

The biscuit cutting is important as well. Instead of twisting the cutter through the dough, just press firmly with a wiggle. Twisting tends to keep the dough from separating and rising with flaky layers. Trust me, you don’t want to end up with hard baked hockey pucks.<\/p>\n\n\n\n

This recipe makes approximately 16 biscuits about 2 1\/2″ wide and 1 1\/4″ thick.<\/p>\n\n\n\n

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