Description
The perfect biscuit, to me, is crunchy on the outside and light and fluffy on the inside. Oh, and so, so buttery. Crunchy, fluffy, buttery biscuits – is there anything better in life? This simple recipe makes amazing, gourmet biscuits!
Ingredients
Units
Scale
Regular Buttermilk Biscuit Ingredients
- 2 1/2 cups White Lily Self-Rising Flour (see note#1)
- 1 stick of frozen butter, grated
- 1 cup chilled buttermilk
- 2 tablespoons melted butter
- parchment paper
Jalapeno Cheddar Buttermilk Biscuit Ingredients
- 2 1/2 cups White Lily Self-Rising Flour (see note #1)
- 1 stick of frozen butter, grated
- 1 cup chilled buttermilk
- 1-3 roasted jalapenos, diced
- 1 1/2-2 cups shredded cheddar
- 2 tablespoons melted butter
- parchment paper
Instructions
Instructions for Plain Buttermilk Biscuits
NOTE: I used a 3-inch biscuit cutter for a larger biscuit. You can use a smaller biscuit cutter if you like. It's up to you.
- Preheat oven to 475 degrees.
- Put flour in a bowl.
- Grate frozen butter with a box grater and add to flour. Mix butter and flour together gently with your fingers.
- Put the bowl with butter and flour in the freezer for 10 minutes.
- Put buttermilk in freezer. (optional)
- If you didn’t put your buttermilk in the freezer, it should be kept in the refrigerator until you are ready to add it to the flour and butter mixture.
- Make a well in the center of the flour/butter bowl and pour the buttermilk into it.
- According to Southern Living’s website, you must mix the flour/butter/buttermilk exactly 15 times. So that’s what I did. I used a wooden spatula and turned it gently until it was one giant blob.
- Lightly flour your cutting board or wherever you are turning out your dough. Also lightly flour your rolling pin. Then dump the dough onto the floured surface.
- Roll out your dough into a rectangle (about 1/2" to 3/4") then fold it in half. Then roll it into a rectangle again and fold it in half again. You should roll and fold a total of FIVE times. On the final roll, you will be ready to cut the biscuits.
- When you cut the biscuit with your biscuit cutter, press straight down and don’t twist the cutter. If you don’t have a cutter, just use the rim of a glass – it’ll work just fine.
- Place the biscuits so they are touching each other on your parchment paper-lined sheet pan. If you don’t have parchment paper just use some cooking spray.
- Cook biscuits for 15 minutes or until golden brown
- Take out of oven and brush with melted butter while they’re still hot.
- Serve immediately.
Instructions for Buttermilk Biscuits with Jalapeno & Cheddar
- Place your washed jalapenos on a sheet pan with some olive oil and roast in a pre-heated oven at 475 degrees for 20-25 minutes, until they’re charred on the outside.
- After you take them out of the oven, you can put them in a sealed container for a few minutes to make it easier to remove the skins. This is optional but I think it helps.
- Once you’ve let the jalapenos cool down, remove the skins and seeds and discard them. Then you want to dice them into small pieces and put them in a ramekin.
- The rest of the steps are the same as above: Grate frozen butter with a box grater and add to flour. Mix butter and flour together gently with your fingers. Put the bowl with butter and flour in the freezer for 10 minutes.
- Put buttermilk in freezer. (optional)
- If you didn’t put your buttermilk in the freezer, it should be kept in the refrigerator until you are ready to add it to the flour and butter mixture.
- BEFORE you add the buttermilk to the flour and butter mixture, you’ll want to add the diced jalapenos (completely cooled down) and shredded cheddar cheese. Mix everything together gently. Make a well in the center of the flour/butter bowl and pour the buttermilk into it.
- According to Southern Living’s website, you must mix the flour/butter/buttermilk exactly 15 times. So that’s what I did. I used a simple wooden spatula and turned it gently until it was one giant blob.
- Lightly flour your cutting board or wherever you are turning out your dough. Also lightly flour your rolling pin. Then dump the dough onto the floured surface.
- Roll out your dough into a rectangle then fold it in half. Then roll it into a rectangle again and fold it in half again. You should roll and fold a total of FIVE times. On the final roll, you will be ready to cut the biscuits.
- When you cut the biscuit with your biscuit cutter, press straight down and don’t twist the cutter. If you don’t have a cutter, just use a glass – it’ll work just fine.
- Place the biscuits so they are touching each other on your parchment paper-lined sheet pan. If you don’t have parchment paper just use some cooking spray.
- Cook biscuits for 15 minutes or until golden brown.
- Take out of oven and brush with melted butter while they’re still hot.
- Serve immediately.
Notes
- In case you missed it in the video, I cannot stress enough how important it is to use White Lily Self-Rising Flour. It’s a very special flour and it truly makes a difference. Walmart has a good price, but I’ve found Amazon is usually much higher – not sure why.
- In between rolling and folding the biscuit dough five times, you can continue to lightly flour your rolling pin and rolling surface as needed.
- For the jalapeno cheddar biscuits. To save time, you could use canned, diced jalapenos instead of roasting them yourself. I like roasting them because I think the flavor is better.
- Also for the jalapeno cheddar: As you see in the video, I used a whopping 8 roasted and diced jalapenos which didn’t seem like too much, but holy-five-alarm-fire-in-my-mouth! If you love things spicy, use 8. For a milder version, using 1-3 roasted and diced jalapenos should be just fine.
- I did chill the jalapenos and cheddar cheese in the freezer (separately) when I put the flour/butter mixture in the freezer so everything would be super cold when I mixed it together.
- I used a slightly larger biscuit cutter (3-inch biscuit cutter) so I got about 8 biscuits. You can get more if you use a smaller cutter.