Not Your Granny's Buttermilk Biscuits
Soooo basically these biscuits are perfect for every meal whether it’s standalone with your favorite jam for breakfast or biscuits and gravy. You could even have them for dinner or strawberry shortcake for dessert (insert heart and eye drool emoji here). There is a special ingredient in these that just makes it all incredibly well flavored in a new way but still warmly familiar. Bottom line: DELICIOUS.
You will need:
2 ½ cups all purpose flour
2 tablespoons baking powder (tablespoons is not a typo lol)
1 teaspoon salt
2 teaspoons molasses (yes...actually...seriously)
½ cup (1 stick) very very cold unsalted butter, cubed
1 cup very very cold buttermilk
First let’s start with a note: You cannot even think about making this recipe with room temperature butter and buttermilk. It’s just not worth it for sad puddle biscuits...OKAY?!
So the night before I know I am going to make this or several hours in advance, I take my portioned milk and portioned, cubed butter and put them in the coldest darkest place in the fridge. I especially do this when I don’t have buttermilk on hand and make my own by adding 1 tablespoon of distilled white vinegar to 1 cup of whole milk. Also, I put my portioned flour into the fridge AND the blades for the ninja. This may be overkill but it hasn’t failed me yet.
Once you make these once...all the steps won’t seem as tedious. I promise! I can make them with my eyes closed at this point.
Preheat your oven to 425 degrees...
- In the bowl of a food processor or ninja blender sift in flour, salt and baking powder. Pulse a few times to mix.
- Add in cubed butter to flour mixture and pulse until a tender crumble is achieved. The crumbs will look bigger than how fine the sifted flour mix looked. This is perfect. These are butter pockets and will provide tenderness for the final product.
- Now, add the flour and butter mixture to a large mixing bowl, making a well in the middle of the flour.
- Reserve two tablespoons of the buttermilk in a small bowl and add the rest to the well in the large bowl with the flour. Add the molasses on top.
- With a large-ish spoon (smaller than a serving spoon, bigger than a teaspoon) slowly mix the buttermilk and molasses into each other and then start pulling in the flour. The dough will look super scrappy and that is perfect. Just mix until the flour is combined.
- Turn the dough out on a lightly floured surface. Using your hands sparingly, pat and press the dough together and into a loose rectangle shape. My rectangles usually measure about 8x6.
- Now, we are going to fold the dough in thirds...like a brochure.
- With the long edge of the rectangle facing you, fold the right side into the center and then the left. Gently, press flat and back into a rectangle. Repeat the folding 2-3 more times. BE GENTLE. You are creating flaking layers and we don’t want them to be super pressed together.
- Gently roll the dough out with a rolling pin. Dough should be about ¾ inch high. Cut circle with a cookie cutter or other 3 inch round circle. Be sure not to twist your cutter. Just press down firmly. Again, we don’t want to seal the layers together. We want them to rise! You should get at least 8 good size biscuits.
- Place cut biscuits on a parchment lined quarter sheet pan or in a 10 inch cast iron skillet.
- Brush the tops with the reserved buttermilk.
- Bake 12-15 mins until golden brown.
- Serve immediately or allow to cool completely before storing in an airtight container.