How To Make The World's Best Buttermilk Biscuits | Southern Living
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- Опубликовано: 16 окт 2024
- Southerners have mastered the art of the flaky, buttery biscuit. Our test kitchen baked hundreds of biscuit recipes to find our all-time best batch of buttermilk biscuits - and they're amazing. In fact, we think they're the best biscuits ever. Whether you're on the side of fluffy vs. flaky or butter vs. lard, this homemade biscuit recipe will please every Southerner you know. Top these warm, soft biscuits with a pat of butter, a drizzle of honey, some freshly made sausage, or a hearty helping of Chocolate Gravy - we don't discriminate. This biscuit recipe is perfect for serving at breakfast with a plate of eggs or as a side for lunch and dinner. (Trust us, you'll want to eat these biscuits at all three meals!) Be sure to make at least one batch, because these biscuits go fast.
Get the recipe for our Favorite Buttermilk Biscuits: goo.gl/Na3qZm
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I made these with unsalted butter and once done...put a bit of honey butter on top. Sooooo good. They didn't last and it was my first time making them from scratch! Thank you!! 😂😄
That sounds delicious, Kay!
I used unsalted too. Turned out do good
Lawd. I can keep watching this and never get tired of looking at it.
Thank you so much for this video and recipe; I've made this recipe a couple of times, and it is our family's favorite biscuit recipe! The longer version also was very important because it told me about White Lily's Self-Rising Flour which made the biscuits rise higher and flakier along with the grating butter technique. I will continue to use this recipe for whenever we are in the mood for southern buttermilk biscuits for breakfast or dinner, thanks again and Happy Early Easter!🐰😃
I use unbleached all purpose flour in mine. Just as fluffy and delicious.
I hope you used some baking powder with the all-purpose flour❤
All purpose flour needs all the good stuff. Self Rising Flour has it all.😊
This video brought a tear to this southern boy's eye! 🇺🇸👍
Don't cry, bake biscuits.
I saw this video frm an appalachian woman. She uses buttermilk. No butter. Works. ! I tried it. So delicious
Hi! Would you mind sharing the recipe? I’m out of butter lol
I LOVE that it has no sound. Just the info, no repugnant cheap licensed/catalog music.
I wish she was just a little bit SLOWER... lol... I had to watch it a couple of times to keep up... I bet my grandmother was fast... even faster than this video. I miss her.
I will say, after nearly two decades of said inane royalty-free music it sure is uncanny
You need more than 1 cup of burtermilk for 2.5 cups of flour. My biscuits would burn at 475d.
true
Several years ago my mom decided to use a knife and cut the dough into squares. No extra to mess with.
Did it work. Did the biscuits come out okay?
Best Buttermilk Biscuits ever....👍👍❤❤ thank you!
The best recipe! I just tired it for the first time I am making this kind of biscuits and it turned very good! :)
Even without the audio, just made these and they're perfect❤️easier than I thought it would be. Delicious
I made some of these using lard instead of butter and baked at 500. However, I did butter the top of biscuits before and after baking. They were heavenly. I will try this recipe, next.
It's hard to find lard where I live....I have wanted to try using it for so many recipes! *sigh*
Doc Creed why 500 why not 375 like my mom does for my biscuits
They are called, “buttermilk biscuits”, for a good reason.
AFTER ALL THESE YEARS I THANK GOD FOR GIVING YOU TO ME THIS RECEIPE... IMPORTANTLY LESS WORK. I HAVE BEEN TRYING SINCE AGE 9! BUT I GOT IT NOW THANKS!!!!!!!!YIPEE!
Made these biscuits and they was great. So soft, it reminded me of my late mother’s biscuits. Thanks
When baking, put your biscuits side by side. Also, weigh flour. Self-rising is 115 grams per cup.
This is an American recipe so they are using American measurements. Not many people in the USA, outside of chefs or people who moved to america, go by weighted measurements when cooking
@@macdaddy7810I'm an American. I use tons of recipes that use weight from a lot of American sites. Lots of American RUclips cooks/chefs use weight as well.
@@magicalfrijoles6766 that’s what I said. Chefs/cooks who make the RUclips videos and/or write recipes may use weight since it is more accurate but a majority of Americans use our weirdly inaccurate measurements of cups instead of
@@magicalfrijoles6766 I hope you know I mean no disrespect to you and I was not saying you are wrong for pointing to the weight as a more accurate form of measurement, I was simply adding context that some people may not know
no sound??? (did anyone else have sound this video?)
Jacki Hansen No. There isn't supposed to be any sound.
oh ok...good, wasnt just me then. lol thank you
No thank God
Oh, my goodness. They look so good. I will be trying these.tfs...
Take our word for it, Maria - they're incredible.
Y'all #Southern living y'all know damn well our mothers ain't got food processor just saying I'm born 1963. Make biscuits like they should be do your job!
I will try this recipe. I mastered the art of making pancakes from scratch. Now, I have to master the art of biscuit making from scratch. I can see myself having these biscuits with butter and Alaga syrup.
Claudius Reed Oh, no! Not Alaga syrup!!!! I haven’t had that in years! I can rarely find it, but it’s my all-time favorite!
Lol i literally just had these biscuits and that syrup two days ago.
Do you roll out dough after every time you fold it?
Guys make sure you weigh your flour. I've made a few flops because a cup of flour is supposed to be 120g and a my measuring cups were doling out 140+ grams when I weighed it out. Tried this recipe using the right weights and it worked perfectly!
I made 2 batches. One into flour bread ( didn’t fold it) and one into biscuits( I did fold). Came out great! Family ate with beef stew. ❤
I had to use a little extra buttermilk when preparing … I think I know why some ppl are saying to weigh out the flour. I probably added about 1/8cup or until the dough became sticky to touch.
I only have access to All Purpose flour. How much baking powder should I use to help them rise? Thanks so much.
Was too much baking powder, try just a little less than a tbs.
The biscuits should be touching it helps them rise
Can we make those overnight, cut them, put them in the fridge and bake them the next morning???? I wan't to make them for breakfast and I serve them freshly baked...!!!
I baked them last night do hubby would have something on the go this morning
Going to make some today I luv home made biscuits.... TY. Peace
Delicious!!! I am going to make some, this morning!! Thanks for the recipe!! 😘
I'm in Australia and 475f is 246c and ovens here just don't go that high...mine hits 220c which is 428f....should I just cook them longer? :)
Yes
salted or unsalted butter for grating?
Unsalted butter
Since it’s self rising flour, unsalted butter. But if you make them and like more salt, add a little kosher or sea salt next time
Lots or recipes say to make sure biscuits touch to help them get nice and tall. I take it these don't need that? What's the difference? I am not an experienced biscuit maker. 🙂
They rise higher when they touch. They spread out more when they're separated. They're softer when they touch and crunchier when they are separated. You can do it either way.
@@deidreclark7005 Thats a great explanation...makes it crystal clear. Thank you!
Good tip shredding the frozen butter.
Should I add a lil baking soda, salt and sugar?
I just made these..I used bread flour and a extra cup of buttermilk. They are almost ready. Smells good
Hope you like 'em, Tanya!
Can you cut the biscuits with a knife instead of a biscuit cutter?
I'm going to make these over the weekend. 😋😋
Kata Williams They look delicious & easy to make. Hope you enjoy yours!
Let us know how they turn out, Kata!
Recipe for "self rising flour" ????
475 degree oven??? Crazy!!!
It works. Takes high heat to make them rise
salted or unsalted butter?
Doesn't matter, but I would start with unsalted the first time
Looking good
I see the cutting board is floured but not mentioned...do I have to do this?
@James Trotter Thanks James
If I bake them at 350 will be ok?
They will rise a little higher with a faster heat, but you can cook them on the lower temperature for longer
The recipe calls for an oven that's too hot. Burned my biscuits on the bottoms, and the outside turned out crunchy. The inside was flaky, tender, and awesome, so the oven is definitely too hot.
Chile....I wanted to bite the biscuits through my phone.
Not cooked on inside bit hard on outside did as instructed input please
My recipe is pretty much the same (I use all purpose four), may I suggest you bake it at 450 for 15 minutes. 😉
You guys never say how " Thick the biscuits should be "
When cutting them
No sound either
For my first time, not bad, but they were crunchier than a biscuit should be especially on the bottom. Maybe I should have baked 12 minutes instead of 15 min. Taste was pretty good, but I'll keep trying to get a better texture. I was trying not to overwork the dough.
Let us know how your next attempt goes!
Sounds like u had to much flour or over worked the dough
I put 475 for 15 minutes exactly & they burned.
Everyone's oven is different. The time it says you should always check when it's within 3-5 minutes of the end since some are stronger than others.
You might want to try baking at 425 for 15 minutes.
Put an oven thermometer on the center of the center rack and see if it’s accurate
Mine too
425...not 475..unless you want them hard and burnt
This recipe didn't worked for me at all
It made me perfect biscuits. Would be interesting to watch you make it to see what happened.
Why is this completely silent????? It's not my system - I get sound everywhere else including other youtube videos and it's not muted..
Mines came out terrible. I followed the recipe. I don't know what went wrong
Did you use self-rising flour? And using White Lily brand is a game changer. If not, use 2 c regular self-rising flour and 1/2 c cake flour and blend, add about 1/4 tsp baking powder to it. Hope this helps.
😋
No baking powder and baking soda?
Joanne Gaudet thanks for that tip. I was wondering why my biscuits used to come out slightly hard. ☺️
Did you use self-rising flour?
I love Buttery Biscuits
If you are too lazy to make a proper video, one that you don’t have to pause, rewind, pause, rewind. Just wait until you have 2 minutes to “create”, the long, drawn out, extended version.
I wnated actual Biscuits tho
❤😋Delicious!❤❤
Just didn't work for me. They didn't fluff up for me. Not sure what I did wrong. 😢
Did you place them close together to help raise & was your oven high enough?
Since I don't like the hassle of trying to grate frozen butter, I grate refrigerated butter and then put it in the freezer for 5 minutes. I add an egg, sometimes an egg and another yolk. I don't roll out, I pat and fold in layers 5-6 times, no thinner than an inch thick. Cut straight down,, no twist. After dipping the top in melted butter on the baking sheet or cast iron skillet, I bake at 450 with sides lightly touching, makes a tall, layered, soft biscuit. After many attempts, this method is the best way for my family's biscuits.
Those didn’t rise very high ...
Did you use self-rising flour?
I put my biscuits touching each other.
K
There is no way on gods green earth 2.5 cups of flour and 1 cup buttermilk turn out like the video shows.
It works
It does work. Just made them this morning.
Was absolutely terrible..not even the slightest bit tasty..see yourself the trouble..
Did you use self-rising flour?
Poor celebrities can’t stand being treated like regular people 😂😂😂😂
These were so bland and tasteless.
No salt? No baking soda?
Every recipe I’ve ever tried from southern living, has turned out to be total garbage. Those look awful, and any decent, southern woman knows you use self rising flour. Those biscuits are flat.
How long do you freeze the butter? Overnight?
Just until it's hard enough to grate. If you're worried about how much time it takes, you can put the butter in the freezer the day before
I just keep sticks in the freezer. The key is too keep all ingredients as cold as possible. Same applies for cheesecake and other items