Perfectly Flaky Buttermilk Biscuits

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I decided to make crock pot chicken and noodle soup with homemade flaky buttermilk biscuits! It has been so cold here lately and I needed a warm, home cooked, and comforting meal. I woke up early and made a grocery list for everything so I could fix it quick and let it sit in the crockpot for hours. The grocery store was out of buttermilk and egg noodles so I had to do more homemade making than I planned!

I went to Pinterest to find a recipe for buttermilk biscuits and couldn’t find any without crisco and so I used Burger Mary’s recipe, but replaced the Crisco with butter. The reason I chose this recipe over all the others is because I wanted a tutorial and this one had a nice and clear one. They were so delicious, flaky, fast, and easy to make!

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You will need:  *2/3 cup cold butter cut into small cubes, *2 1/4 cups plain flour, *2 1/2 teaspoons of fresh baking powder,* 1 1/4 cups buttermilk, *pinch of salt, *pinch of sugar.

**extra flour and butter for kneading and spreading**

-I had to make my own butter milk-
**1 1/4 cup whole milk, and 1 tablespoon + 1 teaspoon white vinegar.**

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Sift together the sugar, salt, baking powder, and flour. Add the cubed butter and mash it into the dry ingredients with a pastry cutter or a fork.

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All the butter should be pea sized.

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Pour the buttermilk into the bowl.

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Mix until fully combined.

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Add the dough to a floured surface.

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Roll the dough about one inch thick. If the dough is hard to work with, coat it with flour.

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Melt butter in a microwave safe bowl and spread it onto the dough.

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Fold one side to the middle and then one side on top. Flatten it out.

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Preheat oven to 450 degrees.

Repeat the folding process two more times. (this is what gives the biscuits a buttery flaky texture)

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I couldn’t find the biscuit cutter so I improved and used a wine glass.

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It worked perfectly!

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I buttered the top of the biscuits for more flavor.

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After cutting the biscuits out, do more of the folding process.

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Add the biscuits to a greased baking sheet.

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Bake 10-12 minutes. (or until golden)

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The middles were so soft and tasty! Make sure you taste the dought (don’t fear the eggs) to make sure it has enough salt.

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You can eat these for breakfast too! Serve them with eggs and bacon or jelly and butter! I wish my Grandma was here to try them. She loves the homemade biscuits. I want to make these for Easter brunch as little breakfast sandwiches!

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These were the perfect touch to the chicken and noodle soup. They aren’t ideally healthy, but everything is ok in moderation. I’ll post the chicken noodle soup this weekend! xo

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