During shelter-in-place, Chef Kevin shared a simple kitchen demo for making hot, flaky buttermilk biscuits at home. It is the kind of recipe that teaches a few useful baking habits: keep the butter cold, handle the dough gently, and work quickly once the buttermilk goes in.
Folding the dough creates layers without overworking it. Once shaped and cut, the biscuits go into a hot 425°F oven until they are risen and golden. Serve them warm, when the centers are tender and the edges are at their best.
Buttermilk Biscuits with Chef Kevin
Ingredients
- 2 cup All-purpose flour
- 1 Tbsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter very cold, cut into small cubes
- 3/4 cup Buttermilk cold
Equipment
- Large mixing bowl
- Whisk
- Pastry cutter or fork
- Measuring cups and spoons
- Rolling Pin
- Biscuit cutter
- Baking sheet
- Parchment paper
Method
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper.
- Whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl.
- Cut the cold butter into the flour mixture until small pieces of butter remain throughout.
- Pour in the cold buttermilk.
- Mix gently until the dough just comes together.
- Turn the dough onto a lightly floured surface.
- Pat or roll the dough into a thick rectangle.
- Fold the dough over itself to create layers.
- Repeat the folding process a few times without overworking the dough.
- Pat the dough to about 1 inch thick.
- Cut 6 to 8 biscuits with a biscuit cutter.
- Place the biscuits on the prepared baking sheet.
- Bake at 425°F until risen and golden, about 12 to 15 minutes.
- Serve warm.
Notes
Keep the butter and buttermilk cold so the biscuits stay flaky.
Mix and fold only until the dough comes together; too much handling can make the biscuits tough.
Press the biscuit cutter straight down instead of twisting so the edges can rise evenly.
Serve the biscuits warm for the best texture.
