Bring out your Southern with these homemade biscuits. You'll wonder why you ever resorted to a can!
Let's talk homemade biscuits, y'all! Ok, I just had to say it. I feel like makin' biscuits (said with my best Southern accent) deserved a "y'all!" But seriously, these flaky homemade buttermilk biscuits are about to be your new go-to biscuit recipe.
Layer upon buttery layer of flaky dough, just like the big name brand ones that come in a can. You know the ones I'm talking about - but these are way better and really easy to make. You're not going to be buying that can anymore, that's for sure.
Lightly crisp, golden brown outside, tender inside. and then when pulled apart, wonderful flaky layers are revealed. And how do those magical layers get there? Through the process of lamination.
Much like making puff pastry, the dough is rolled out then folded, turned and rolled out again. Repeating this process a few times creates layers of butter and flour that went baked creates those lovely flaky layers.
What's even better is that as indulgent as these biscuits taste, they're nice to your waistline. Thanks to a small amount of butter, whole wheat flour and buttermilk, these biscuits are healthier than your average biscuit.
These buttery layered biscuits are perfect for dinner or with a hearty breakfast. They're great with a pat of butter, dipped in gravy or with a smear of jam. But my favorite way to enjoy them is warm, fresh from the oven all by themselves. I know you'll enjoy these too.
We think this homemade biscuits would be great alongside Shaina's Cheesy Grits Recipe or even as a replacement for the wrap in Christina's BLT Wrap Recipe.
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons butter, cold, cut into cubes
- 3/4 cup buttermilk, cold
- 3 tablespoons honey
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together both flours, baking soda and salt. Add the butter to the flour mixture and using a pastry blender or two knives, cut in flour until the mixture resembles coarse meal with pea size pieces. Chill in refrigerator 10 minutes.
Whisk together buttermilk and honey. Add mixture to the flour mixture and stir just until moistened.
Turn dough out onto a lightly floured work surface and gently knead 3-4 times, just until dough comes together. It will still be crumbly.
Roll dough out to a 9x5-inch rectangle that is 1/2-inch thick.
Fold the dough into thirds, like folding a letter. Once you have a narrow rectangle, lightly dust the top with flour, then roll out to a 9x5-inch rectangle again that is 1/2-inch thick.
Once more, fold the dough into thirds like folding a letter.
Roll the dough to 3/4-inch thick.
Using a 1 3/4-inch round biscuit cutter, cut 14 rounds from the dough and place on prepared baking sheet, 1-inch apart.
Bake in preheated oven for 11-12 minutes, until golden brown and well-risen. Serve warm.
Adapted from Cooking Light | November 2008