This delicious recipe for Alton Brown’s Buttermilk Biscuits is the perfect quick and easy way to bring warm, flaky goodness to your table. With simple ingredients you likely already have, these soft and buttery biscuits are versatile enough for breakfast, lunch, or dinner. Serve them with butter and jam, savory ham, or enjoy them fresh from the oven!
Recipe Ingredients:
- 2 cups plus 6 tablespoons all-purpose flour, plus an additional 1/2 cup for dusting
- 5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/3 cup leaf lard, chilled
- 2 tablespoons unsalted butter, sliced into very thin pats and chilled
- 1 cup low-fat buttermilk, chilled
How To Make Buttermilk Biscuits?
- Preheat the Oven: Preheat your oven to 450°F / 230°C / Gas Mark 8.
- Mix Dry Ingredients: In a large mixing bowl, sift together flour, baking powder, baking soda, and salt.
- Incorporate Fats: Quickly rub the lard and butter into the dry mixture using your fingertips until it resembles coarse crumbs.
- Add Buttermilk: Make a well in the center of the dry ingredients and pour in the chilled buttermilk. Stir with a wooden spoon until the dough just comes together.
- Fold the Dough: While still in the bowl, fold the dough over itself two times, gathering any remaining flour. Turn the dough onto a lightly floured work surface.
- Knead the Dough: Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself eight more times, turning one quarter turn between each fold.
- Shape the Dough: Press the dough into a 1-inch / 2.5 cm thick round. Cut out biscuits using a 2.5-inch / 6.5 cm floured cutter, pressing straight down without twisting.
- Arrange on Baking Sheet: Place biscuits on a baking sheet shoulder to shoulder, so they just touch. Reform scrap dough and continue cutting until you have eight biscuits.
- Bake: Bake for 10 minutes, then rotate the pan 180 degrees and continue baking until biscuits are tall and lightly golden, about 8 to 12 more minutes.
- Serve: Transfer the biscuits to a bowl lined with a clean kitchen towel. Cover with the towel to preserve warmth and steam. Enjoy with butter and jam, mustard and thin-cut ham, sausage patties, or simply on their own!
Recipe Tips:
- Keep Everything Cold: Cold butter and lard make the biscuits flaky. Chill your bowl, utensils, and even your flour if you can!
- Don’t Overwork the Dough: Mix and fold the dough gently. Overmixing will make the biscuits dense instead of light and fluffy.
- Use a Sharp Cutter: When cutting the biscuits, press straight down without twisting. Twisting seals the edges and stops the biscuits from rising properly.
- Place Biscuits Close Together: Arrange them so they touch on the baking sheet. This helps them rise taller and stay soft on the sides.
- Bake Immediately: Once the dough is ready, get it in the oven quickly. Letting it sit can affect how well the biscuits rise.
How To Store Leftovers?
- Refrigerate: Let the leftover biscuits cool to room temperature. Store them in an airtight container or wrap them tightly in plastic wrap and keep them in the refrigerator for up to 3 days.
- Freeze: Allow the biscuits to cool completely. Wrap each biscuit individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.
Nutrition Facts
- Calories: 212
- Total Fat: 9.8g
- Saturated Fat: 2.6g
- Cholesterol: 1.8mg
- Sodium: 348mg
- Potassium: 73mg
- Total Carbohydrate: 26.76g
- Dietary Fiber: 0.9g
- Sugars: 1.31g
- Protein: 4.2g
Check out More Recipes:
Alton Brown Buttermilk Biscuits: Reloaded
Description
This delicious recipe for Alton Brown’s Buttermilk Biscuits is the perfect quick and easy way to bring warm, flaky goodness to your table. With simple ingredients you likely already have, these soft and buttery biscuits are versatile enough for breakfast, lunch, or dinner. Serve them with butter and jam, savory ham, or enjoy them fresh from the oven!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 450°F / 230°C / Gas Mark 8.
- Mix Dry Ingredients: In a large mixing bowl, sift together flour, baking powder, baking soda, and salt.
- Incorporate Fats: Quickly rub the lard and butter into the dry mixture using your fingertips until it resembles coarse crumbs.
- Add Buttermilk: Make a well in the center of the dry ingredients and pour in the chilled buttermilk. Stir with a wooden spoon until the dough just comes together.
- Fold the Dough: While still in the bowl, fold the dough over itself two times, gathering any remaining flour. Turn the dough onto a lightly floured work surface.
- Knead the Dough: Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself eight more times, turning one quarter turn between each fold.
- Shape the Dough: Press the dough into a 1-inch / 2.5 cm thick round. Cut out biscuits using a 2.5-inch / 6.5 cm floured cutter, pressing straight down without twisting.
- Arrange on Baking Sheet: Place biscuits on a baking sheet shoulder to shoulder, so they just touch. Reform scrap dough and continue cutting until you have eight biscuits.
- Bake: Bake for 10 minutes, then rotate the pan 180 degrees and continue baking until biscuits are tall and lightly golden, about 8 to 12 more minutes.
- Serve: Transfer the biscuits to a bowl lined with a clean kitchen towel. Cover with the towel to preserve warmth and steam. Enjoy with butter and jam, mustard and thin-cut ham, sausage patties, or simply on their own!
Notes
- Keep Everything Cold: Cold butter and lard make the biscuits flaky. Chill your bowl, utensils, and even your flour if you can!
- Don’t Overwork the Dough: Mix and fold the dough gently. Overmixing will make the biscuits dense instead of light and fluffy.
- Use a Sharp Cutter: When cutting the biscuits, press straight down without twisting. Twisting seals the edges and stops the biscuits from rising properly.
- Place Biscuits Close Together: Arrange them so they touch on the baking sheet. This helps them rise taller and stay soft on the sides.
- Bake Immediately: Once the dough is ready, get it in the oven quickly. Letting it sit can affect how well the biscuits rise.
Alton Brown Buttermilk Biscuits: Reloaded
