Perfect Buttermilk Biscuits - The Kitchenista TutorialThursday, January 23, 2014
Happy New Year y'all! This post has been a long time coming. After months and months of rigorous testing and stuffing my face with buttermilk biscuits (I know, tough life) I finally perfected my recipe and shared a biscuit making tutorial on Twitter, which was later Storified. Many of my followers have been using it as a reference and made some great biscuits, so it was time to make things official and bring it on home to my blog.
If you ask ten different people what constitutes the "perfect" biscuit, you'll likely to get a variety of answers, mostly due to regional preferences. The battle between the North and the South when it comes to biscuits is about as fierce as the one over cornbread. I grew up in Northern Virginia for most of my adult life but as an army brat who picked up habits from all over the place, I make no claims to being a homegrown southern cook. I didn't even try to make biscuits until I was well into my 20's, and those early attempts were certainly nothing I would serve today. My biscuit preferences are likely a hybrid of sorts - fluffy and flaky, tender with a slight crumb. Sometimes I want the golden crusty tops and bottoms that only a cast iron skillet can provide; other times I want to create softer pillows of buttery perfection on a baking sheet. However, when it comes to the most important ingredient in buttermilk biscuits - the flour - I will say that my feet are planted firmly in the South as a White Lily fanatic. I'll get into that in more detail below. The rest of the ingredients are basic to any biscuit recipe - buttermilk, butter, shortening, leaveners and salt. Please note, the proportions are specific for the recipe as written, so I can't guarantee the same results with substitutions. If you're looking for a vegan recipe, try the coconut biscuits featured in my previous post for Strawberry Shortcake.
If there is anything I wanted to check off my list as an avid home cook, it was learning how to make great buttermilk biscuits. Yes, it's convenient to pop open some canned dough...but when you realize just how easy it is to make fresh homemade biscuits yourself, you'll wonder why you waited so long. These are the real deal. What you'll find in this post is a basic, reliable buttermilk biscuit recipe with plenty of tips to help you perfect your technique. So roll up your sleeves, prepare to get a little messy, and get ready to practice until your biscuits are perfect too!
I'm also now realizing that I failed to let my blog readers in on a little news of my own... I am in fact expecting another future Kitchenista! My baby girl, quite appropriately nicknamed "Biscuit" by my Twitter followers, is due in April and I couldn't be more excited to meet her in a few months! Rumor has it on Twitter that these biscuits are good enough to bless you with babies...so be careful who you serve them to!
**Update: If you're unable to find full fat buttermilk, substitute 1/2 cup of low fat buttermilk and 1/2 cup heavy whipping cream.
Prep Time: 15 min
Cook Time: 12 min
Equipment Needed: Food processor (optional), pastry blender (optional)
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