Chef John's Buttermilk Biscuits
Flaky, buttery buttermilk biscuits are perfect any time of day.
View recipe photos of Chef John's Buttermilk Biscuits posted by millions of cooks on Allrecipes.com
The perfect biscuit recipe! Only change I made was just to use the whole butter stick. The method he uses to work the dough is brilliant. You are not in danger of over working the dough, as that is what makes a dense biscuit, by using the fold and press method. I have made these several times and the taste is wonderful. They bake up light and fluffy. Two important tips that I have learned in making the perfect biscuit. 1) use an up and down motion with your biscuit cutter or glass(whichever you use to cut your biscuits). Using a twisting motion causes the edges to seal and you will not get a good rise. 2) when placing the cut biscuit dough on your baking sheet, place them so they touch one another. This also helps reach a wonderful rise as they bake. I have deemed this the definitive biscuit recipe and my search has ended here. As a matter of fact, I'm making these in the morning since the kids, yet again, have another snow day. And as always... Enjoy!
My biscuits were super easy and delicious! I placed all of my dry ingredients into my kitchen aid mixer with the whisk attachment, when i needed to cut in butter I used a fork since my pastry blender was nowhere to be seen. Then I made the space in middle poured in buttermilk using same attachment until I had a dough. :)
Bye bye old biscuit recipe....hello Chef John's!! These look great, are easy to make, and taste great! I didn't have buttermilk so I poured a little under one tbl. of lemon juice in a measuring cup and poured milk over it to the 1 cup line, then mixed together and left sit for 5 min, then used what the recipe called for. I also had only margarine instead of butter so I used that instead. I don't have biscuit cutters so I used the end of a glass that I dipped in flour to cut them. UPDATE: I like to use Blue Bonnet margarine sticks the best when I don't have real butter, they still taste great, and I now use Gold Medal Better For Bread flour instead of all-purpose, they seem to come with a better, softer texture inside, also, I use the whole stick instead of the 7 tbl., no matter which I use.
Loved them! I've tried to make biscuits before but they were either too dry or not flaky or hard on the bottom. I made Chef John's biscuits following each step on the video. I made them exactly as stated on the recipe. I baked them on a parchment paper lined cookie sheet. They're flaky and buttery delicious. They are the best biscuits I have ever tasted and I made them!! I have finally found biscuits worthy enough for Christmas breakfast! (p.s. My husband ate 6 !)