Flaky Buttermilk Biscuits

Buttermilk biscuits are synonymous with Bisquick in my book.  When I graduated from college, I didn’t realize that you could make biscuits without using Bisquick – unless you wanted to buy some of those Pillsbury biscuits in a metal can that pops when you open it.  Those made very different biscuits than Bisquick – instead of a uniform piece of dough (almost like a scone), you would get some nice flaky layers that you could pull apart one by one.  I have to admit, they are pretty delicious – but there has to be better. So, as I was making the Broccoli and cheese soup – I decided I would give it a try.  I would try and replicate the delicious Pillsbury biscuits, the ones with all the layers.

I found this recipe in Cooking Light – which is always just a little more challenging, especially when making something that needs butter for the magic to happen.  I was skeptical, but the directions kept having me fold the dough over – roll it out, then fold it again.  Well, it worked – because these biscuits were fantastic.  They were definitely mini biscuits, but they were so flakey and delicious – we ate them all.  The kids especially loved them.  They were so easy – it basically took 15 minutes from when I started making them until they were baking in the oven.  I can’t wait to make them again!

Ingredients

  • 9  ounces  all-purpose flour (about 2 cups)
  • 2 1/2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 5  tablespoons  chilled butter, cut into small pieces
  • 3/4  cup  fat-free buttermilk
  • 3  tablespoons  honey

Preparation

Preheat oven to 400°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Make about 14 biscuits.

For a printer-friendly version of this recipe, please click here:  Flaky Buttermilk Biscuits

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3 thoughts on “Flaky Buttermilk Biscuits

  1. I always loved my mom’s Bisquick biscuits, and I’m also a big fan of Pillsbury’s frozen ones. :) That being said, I’d love being treated to homemade biscuits. Forget the dinner part – who needs it?

  2. oh goody! i’m guilty of buying on occasion the pop out of can biscuits because they ARE flaky and the boys love them, regardless of their greasy film!
    these are a must for my picky ones!

  3. I found your site on babble and it’s a great read. I made biscuits over the weekend, but am going to try this recipe out next time. They sound delicious! I’m a Cooking Light reader too. Somehow I missed this recipe! Thanks for sharing.

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