Hi, I’m Kate. Today, I’m gonna show you how to make flakey buttermilk biscuits recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Flakey Buttermilk Biscuits Recipe

Flakey Buttermilk Biscuits is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Flakey Buttermilk Biscuits is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have flakey buttermilk biscuits using 7 ingredients and 37 steps. Here is how you cook that.

The ingredients needed to make Flakey Buttermilk Biscuits:

1. Make ready 568 g AP Flour (unbleached or bleached)
2. Take 01 tablespoon & 01 teaspoon baking powder
3. Take 01 teaspoon baking soda
4. Make ready 01.50 teaspoon kosher salt
5. Make ready 01.00 teaspoon granulated sugar
6. Prepare 03.00 sticks (01.50 cups) unsalted butter (frozen)
7. Prepare 01.75 cups buttermilk

Instructions to make Flakey Buttermilk Biscuits:

1. Set oven rack to just below middle.
2. Set oven to 550°F/287.78°C.
3. In a large bowl combine: flour, baking powder, baking soda, salt, and sugar.
4. Thoroughly mix to combine.
5. Using a grater, on the large hole side, grate the frozen butter as far down as you safely can.
6. Place all butter into the flour mixture.
7. Quickly and gently toss/combine the butter and flour.
8. Add the buttermilk.
9. Stir together until dough appears to be a dry shaggy mess; this is expected.
10. Dump contents onto a lightly floured work surface
11. Gently press dough together into a rough rectangle approximately 5x7 with the long side facing you.
12. Start the lamination process by using a bench scraper, starting at the short sides, fold the left side over by 2/3 and the fold the right side over that.
13. Turn the dough 90° so now the short side is facing you.
14. Using a rolling pin, roll dough out to a 5x7 rectangle, using flour under your dough as needed.
15. Repeat steps 09-12 for 4 additional turns for a total of 05 turns.
16. Roll the final dough out to slightly larger than 10x15.
17. Using a bench scraper, trim off shaggy edges of dough to form a 10x15 rectangle as best as you can.
18. Save trimmings for later use.
19. Using bench scraper, cut biscuits into 02.50x02.50 squares as best you can.
20. Place biscuits onto baking sheet with approximately 00.25 gap.
21. Brush tops of biscuits with buttermilk.
22. Place biscuits in very cold refrigerator for 30 -45 minutes to firm up butter in dough.
23. Take one piece of scrap, layer side up, begin coiling it.
24. Once at the end, take another scrap, pinch the ends together, and continue coiling.
25. Continue 23-24 until all scraps are coiled and kind of look like a giant rose.
26. Place on a small baking dish.
27. Brush top with buttermilk.
28. Place in very cold refrigerator for 30-45 minutes.
29. After biscuits have sufficiently chilled place in oven.
30. Bake at 550°F/287.78°C for 05.00 minutes.
31. Drop temperature to 450°F / 232.22°C.
32. Continue baking for 15 minutes.
33. If there is room in the oven bake the rose, otherwise, when the main biscuits are done, then bake this.
34. Bake for 20 minutes.
35. Remove from oven.
36. Transfer biscuits to a wire rack.
37. Enjoy.

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