616K views · 13K reactions | Buttermilk Biscuits #recipe made with #butter and All purpose flour | By Mama Sofana's Buttercream Dreams | We are making buttermilk biscuits today using all-purpose flour and I am going to start the process off with 2 and1/ 2 cups of all-purpose flour and to that, I want to add a tablespoon of baking powder and also a teaspoon of salt and once you add those dry ingredients together, we also going to add a tablespoon of sugar which is optional. Give your dry ingredients a good mix and now, we're going to move on to the butter. I have one stick of cold salted here that I'm going to cut up into cubes and just add to my flour and then once I get all of it in there I want to dust it with the flour and coat the butter with the flour and then Imma use my pastry cutter to start to break it up in there I move on from that to my hands squeeze in this butter and breaking it up into pieces I want to keep some big pieces and I want some small pieces I want to mixture of both which is why I'm using my hands and now once we get our flour together, I'm going to add to that one cup of cold buttermilk and I do it in two additions just so I can thoroughly make sure all of the flour is coated with the buttermilk. So, I'll give it a mix and as I grab some of that flour from the bottom of the bowl then I'll add the rest just to get all of the flour coated with this buttermilk. So, at this point, the dough is pretty shaggy looking but that's okay. We're going to turn it out onto our floured surface and then, we're go press this dough together and that is how we're going to get it to come together. So, you just gotta trust the process. I also like to press it out and fold it a time or two just to kind of create those layers that everybody loves but I didn't really do a whole lot of fold in this go around just because I just want to really show you what the dough should look like and here you can see it comes together. I use my bench scraper to measure about how thick it was and of course, to the measurements on my bench scraper. It's about a half inch thick if that helps but I am using one of my larger biscuit cutters. So, you don't have to make em this big. Um I just didn't want a whole lot of em. So, I'm using my larger biscuit cutter and I got about seven large biscuits out of it. I also got a half a biscuit left. So, I personally don't throw away my biscuit dough even if it doesn't make a full biscuit. I'll just make a little small biscuit because we just going to eat it anyway so it don't have to be pretty so you see me just rolling that rest of the dough I also like to brush my biscuits with a little bit of buttermilk just to help them brown evenly in the oven but you don't have to do this if you don't want so now I just want to tell you if you don't have butter milk to make this biscuits you can use regular milk just add a teaspoon of baking soda in with the rest of the dry ingredients if you're going to use regular milk as opposed to buttermilk so these biscuits baked in a 425degree preheated oven for about 15 to 20 minutes and you can see how nice and golden brown they are. A pro tip for that is is if you're not getting your biscuits brown like this, move em up a rack. So, if you normally bake em in the middle of the rack, move em up one because heat rises. So, here they are. Perfectly golden brown and made without using a self-rising flour. Um please give this recipe a try. It's very easy, very quick. It really only took me about 10 minutes to do this. Would've been, would've went faster if I wasn't filming. Enjoy and happy baking.
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