Pepper In the Kitchen
Ultra Flaky Buttermilk Biscuits
YIELD: Serves 9
TIME: 1 Hour
YIELD: Serves 9
TIME: 1 Hour
Pepper takes over this episode to show you how to make the richest, flakiest, and all around best buttermilk biscuits ever! After you make these you won't want any other biscuits in your life! Stay tuned for the next episode where Hoff makes his famous sausage gravy to ladle over these beauties.
3 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons salt
2 sticks unsalted butter, partially frozen in the freezer for 30 minutes
1 ¼ cups cold buttermilk
In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, and salt together. Coat sticks of butter in flour mixture, then grate 7 tablespoons from each stick on large holes of box grater directly into flour mixture. Toss gently to combine. Set aside remaining 2 tablespoons butter.
Add buttermilk to flour mixture and fold with spatula until just combined (dough will look very dry and crumbly). Transfer dough to a floured counter. Dust surface of the dough with flour and using your floured hands, press dough into rough 7-inch square.
Roll dough into a 12 by 9 inch rectangle and continue to press together if it crumbles. Using a bench scraper or long spatula, fold the dough into thirds like you would a business letter. Rotate the dough 90 degrees and roll it back into a 12 by 9 inch rectangle and fold into thirds again. Repeat this process until you have done 5 total folds.
Roll the dough into an 8 ½ inch square that is 1 inch thick. Wrap with plastic wrap and refrigerate for 30 minutes. Preheat the oven to 400 degrees and adjust your oven rack to the upper middle position.
Transfer dough to a lightly floured cutting board. Using a sharp chef’s knife, trim ¼ inc of the dough from each side of the square. Cut remaining dough into 9 squares. Arrange biscuits on a parchment lined baking sheet, at least 1 inch apart. Melt the remaining 2 tablespoons of butter and brush the tops of the biscuits.
Bake until the tops are golden brown, about 25 minutes, making sure to rotate the sheet halfway through baking. Cool 15 minutes before serving.
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