I recently received a review copy of Welcome to Buttermilk Kitchen, a cookbook written by the head chef of Buttermilk Kitchen in Atlanta. As soon as I thumbed through it, I begged R to make biscuits using one of the recipes. He’s much more patient with dough! Yesterday, we all enjoyed a splurge breakfast and feasted on these amazing biscuits. I say splurge because the recipe calls for 1 pound plus 1 stick of good butter. That’s not the kind of thing you have on hand while social distancing. Good thing we planned ahead. Save this recipe if you love biscuits as much as we do. It’s a “do again” for sure!
What makes these biscuits so good is using the good stuff – the butter. We used Kerrygold. All of the butter is frozen and then shredded. The tiny pieces help to evenly distribute the butter throughout the dough. It took a while to do this part but was totally worth it (says the one who was watching and taking pictures, lol).
The biscuits are dropped rather than rolled. They take on more a free form shape, are dense and buttery and oh so good!
O.G. Buttermilk Biscuit
Ingredients
- 1 lb plus 1 stick of unsalted European butter frozen
- 5 cups all purpose flour
- 4 tbsp sugar
- 4 tbsp baking powder
- 1 tbsp plus 1 tsp kosher salt
- 2 3/4 cups high quality full fat buttermilk
Instructions
- Preheat oven to 350 degrees.
- Grate frozen butter, using a box grater, onto a baking sheet lightly coated with flour, and then toss lightly with flour to coat.
- Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. Add in butter and fold into flour, mixing with your hands until flour resembles sand. Add buttermilk and mix with your hands until dough comes together into a large ball (it should be soft and sticky).
- Scoop biscuits, using a 4-oz ice cream scoop or 1/2 cup measuring cup sprayed with nonstick cooking spray, onto the sheet pan, leaving 1 inch between each biscuit. Bake for 10 minutes then turn and rotate pan and bake another 10-15 minutes. Check for color and doneness. The biscuits should be golden brown, crispy around the edges, and cooked in the middle.
They are delicious all by themselves but we had ours with bacon and mustard. My son and I split one and had it with preserves. I called this our dessert biscuit. The recipe makes about ten large biscuits.
I’m looking forward to trying more of the recipes from Welcome to Buttermilk Kitchen very soon. There’s everything from seasonings and sauces to beverages and comfort food. The cake doughnuts and chocolate churro bites sound amazing!
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