Buttermilk Biscuits

TOTAL TIME: 30 min
Prep: 15 min
Inactive Prep: --
Cook: 15 min
 
YIELD: s: 12 biscuits
LEVEL: Easy

ingredients

  • 4 cups all-purpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons cold unsalted butter, cut into small pieces, plus more for greasing
  • 1 1/2 cups cold buttermilk
  • 1/2 cup heavy cream
  • 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between
  • 2 tablespoons melted butter
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Directions

Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.

Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.

Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on December 20, 2013

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    EXCELLENT BISCUIT!! I JUST MADE THESE BISCUITS THEY R THE BEST PERFECT TEXTURE PERFECT TASTE FAST AND DELICIOUS YOU WILL BE VERY HAPPY JUST FOLLOW RECIPE AND YOU WILL HAVE A GREAT BISCUIT. I JUST WANT TO MAKE MORE THATS HOW GOOD THEY R . KEEP YOUR EYE ON THEM BECAUSE THEY COOK FAST .HAPPY BAKING ENJOY BOBBY IS THE BEST.

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  • on October 13, 2013

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    These biscuits were absolutely terrific. I think that I reviewed them somewhere else after the "Throwdown." The biscuits were light, fluffy, and the pepper was a nice touch. It was the first time that I had ever made biscuits that weren't a rock or crumbly. Thanks, Bobby. You are a great, maestro of an Iron Chef!

    Maxine B.

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  • on November 29, 2011

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    Better than tasty. These biscuits were excellent. If anyone is looking for a great biscuit, this is where you stop looking, they are so very much like my mothers. Light, lovely texture, and a well balance of flavor. I did alter the recipe by using half shortening and half butter, that was how I remember my Mother making them. And I baked them in an enamel coated iron skillet,almost touching. One question, "how did Bobby Flay get my mothers(Mrs. Ida Mae recipe down here in Houston Tx.?

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