"This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots." — Chef John
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unsalted butter, chilled in freezer and cut into thin slices
buttermilk for brushing
This is a great recipe! I did not change any of the ingredients, but in the directions I put the flour and ice cold butter into a foodprocessor and blized it together for about 30 seconds- (Much easier than cutting it in) Then I continued as directed. The biscuts still came out light and flaky.
Well, I can see I'm in the minority here, but while the flavor was good, these were dry and hard...Maybe it was something I did. I followed the recipe to a 'T'. I've made other biscuits in this manner w/o problems, so I can't imagine what went wrong. I will give these another try soon, and update. Thanks for sharing. :)
OMG! These biscuits are incredible! They're so "deceptively" easy to make and they come out light, moist, and fluffy. Plus they rise nice and high -what more could you want from a buttermilk biscuit! I baked these on a baking sheet lined with parchment paper and brushed the tops with melted butter during the last five minutes of baking...WOW what a great biscuit!
These biscuits were superb! They rose beautifully, they had a wonderful creamy texture, and they tasted great! Definitely will make these again. Thank you for sharing!
I use a "vegetable peeler" to grate an entire stick of butter. It works great! So quick and so much easier! Toss those long thin flakes of butter with the dry ingredients to keep them from sticking back together.
The best buttermilk biscuits I've made since I began my quest for the perfect biscuit. I love the folding technique that left the biscuits with the perfect consistency not to mention flaky. Delicious!
Thanks for the recipe and the video. We love them.
I freeze the extra UNCOOKED BISCUITS for a quick eat in the future. Bake them from the frozen state in the preheated oven at 450 for 8 minutes. Don't open the door for another 8 minutes. From freezer to plate = 16 minutes. Plus, I notice no difference in taste or quality to the freshly made.
Excellent Biscuits! Have made them a couple of times, once following the recipe to the letter. The 2nd time I made them I was a bit short on butter, so I substituted some sour cream in place of half the butter. They turned out delicious, light and fluffy as well! Can't go wrong with this recipe.
Yum! I always make drop biscuits because of ease and convenience but am glad I took the plunge with cut outs! These are easy and delicious! You can't go wrong with Chef John's recipes! p.s. I make sour milk instead of using buttermilk: 2T lemon juice and milk to make 1 cup.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Buttermilk Biscuits
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 64
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