These homemade flaky buttermilk biscuits with browned butter glaze are extra easy to make, taste absolutely Delicious and are a perfect choice for both sweet and savory tastes! you can also freeze them ahead and bake them whenever you want!
These buttermilk biscuits are just AMAZING. their texture will melt in your mouth, it’s super flaky and the nutty taste of the browned butter is superb! long ago i was hesitating to making them because i thought the process of producing such an amazing flaky texture is just beyond my power. but one day thought, maybe not! so i tried and baked about 6 biscuits (with half of the ingredients because i was testing a recipe). the biscuits turned out tasting good but they weren’t flaky at all. i was left with a bunch of dense yet delicious biscuits.
Keys to baking a perfect flaky biscuit
So i started modifying the recipe and figuring out my mistakes. One crucial thing was my oven. back then i used to live in a dorm and i had a toaster oven and there was a gap on it’s lid so a lot of heat were missing. therefore i found out that the key to a fluffy biscuit, is hidden on the very first minutes of baking. you have to open and close the lid of your oven very fast in order to keep all of the preheated heat inside the oven. by delaying on putting the trays of biscuits into the oven, you miss all of the precious first moments of baking and the biscuits will be dense at the end.
The high temperature for the very first minutes of baking biscuits is crucial to make them flaky.
Left some butter chunks behind!
Another thing is to left some of the butter chunks behind. whether you are mixing the butter and flour by hand or an electric mixer, do not mix until all of the flour grains are coated with the butter. if you have grated the freezing butter (which is a great choice) or just chopped like me (lazy!), just don’t be very obsessed to make sure everything is perfect. by leaving some of the butter chunks behind, you give more flakiness to the biscuits as the bigger butter chunks will melt in the oven creating vapor and rising the biscuits.
Left some butter chunks behind for extra air between the layers while baking!
Ready to bake freeze biscuits!
I love eating these biscuits but i don’t like to clean up afterwards! so what is better than a freezed biscuit? that’s the amazing thing about them. you can prepare as many as you want, put them in a zip lock bag and just toss them into the oven for 30 minutes whenever you want! and the good news is you don’t even need a defrosting time. just add another extra 5 minutes to the original baking time for them to defrost directly in the oven.
Amazing buttermilk biscuits ready to eat straight from freezer to oven!
In order to freeze these biscuits, after cutting them into your desired shape, put them on a parchment paper on a baking tray, and put the tray directly in the freezer for 15-30 minutes. then, transfer the hard biscuits into a zip lock bag. also, if your freezer is small and you can’t put the whole tray in it (mine is small and packed too!) just cut the parchment paper a little bigger than the size of your biscuits, and then just stack them up with the parchment paper attached to each one of in a sealed container.
One recipe for two: Sweet & Savory
I am a huge fan of trying new things or mix and matching different recipes. i knew these biscuits goes well with jam and cream but personally i don’t like jam at all, it’s too sweet for me. if i want my biscuits to be sweet, i just add 1-2 tablespoon of sugar. it’s enough to give it a nice subtle sweet taste that is not very overpowering since you will add another sweeter thing to it later.
By eliminating the sugar, you are left with a phenomenal savory-a little salty biscuit that goes along with almost every meaty dish! i tried curries, gravy, my homemade chicken stuffing, or even the lasagna bolognese ( yes i like to eat that with biscuits its GREAT).
Browned butter is so easy to make and yet sooo delicious that you will say goodbye to the old microwaved melted butter!
The golden glaze of browned butter
Who doesn’t like browned butter? i mean i’ts butter, but better! with a nutty taste and those little brown bits it’s a heaven in your mouth. i like to brush my biscuits with browned butter once before and once after baking to maximum the taste. you can find the recipe for how to make browned butter, HERE.
Don’t worry about the dough
After adding the buttermilk to the dry mixture and mixing it using a wooden spatula (yes, no hook needed!), you will observe that the dough is not getting together. but don’t worry! and more importantly, DO NOT add any extra buttermilk. just keep padding and holding the dough together. after folding the dough for about 3 times, you will see that everything is coming together and you are facing a nice smooth regular biscuit dough.
Fold the dough for 10 times to reach a flaky layered puff-pastry texture.
Cut the edges!
No one wants sad looking half-rise biscuits! so what is the solution? the key factor is to cut the edges of the dough with a very sharp knife, in just one up to down move. do not move the knife from left to right, otherwise you will ruin all of the nice layered edges. after cutting the dough to a sharp edged square or rectangle, just bake the leftover scrapes as they are (string biscuits for you!) or put them together as a one and only heroic special shaped biscuits!
Homemade Easy Flaky Buttermilk Biscuits
- 3 Cups AP Flour
- 1 tsp Baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 12 tbsp Cold Butter 3/4 Cup
- 1.5 Cup Buttermilk Or use the same amount of milk + 2 tbsp vinegar or lemon juice
- Pre-Heat your oven to 440 F or 220 C.
- Mix all of the dry ingredients into a large ball.
- Grate or chop the cold butter and put it into the dry ingredients. using your hands, rub the butter bits to the flour until almost every part of the flour is coated with butter and it looks like wet sand. or use a food processor and just give it a few pulses. its okay to left some butter chunks behind.
- Add the buttermilk to flour and butter mixture. mix it with a wooden spoon or spatula. do not over mix the dough. pour the dough on a clean, dusted with flour surface. the dough is supposed to be falling apart so DO NOT add any extra buttermilk.
- Using your hands, help the dough to come together. fold it like a book from each side. then by using a roller pin, gently soften the surface of the dough. turn the dough around, do the folding and softening again for 10 times. after the last folding, gently roll the dough into 1-2 inches height (depending on your desired height for the final biscuits).
- Crop the edges of dough using a very sharp knife on a one-motion move to prevent damaging the layers. the final shape should be a square or rectangle. then cut the dough into 12 same size biscuits.
- Place each biscuit on a baking sheet or parchment paper with at least 1 inch distance from each other.
- If you like, you can brush just the top with regular or browned butter.
- Put them in the oven or 18-20 minutes. you can flip them after 13-15 minutes for even baking.
- Let them cool for 10 minutes before serving. you can brush them with butter again after finishing baking too.Enjoy!
- Add 1-2 tbsp of sugar if you like your biscuits sweet!
- Use all purpose flour, not self-rising.
- If you are out of buttermilk, simply mix same amount of milk with 2 tbsp of vinegar or use room temperature plain yogurt.
- Find the recipe for browned butter HERE.
- You can also mix some herbs like dried thyme to the dough for extra flavor!
- You can dd different toppings such as sesame or flaky sea salt too.