Alton Brown's Buttermilk Biscuits

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Do you love the flaky, buttery goodness of a perfect buttermilk biscuit?

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Alton Brown's Buttermilk Biscuits
Total
25 min
Servings
5

Method

  1. Preheat the oven to 450�F.

  2. Combine skim milk and lemon juice, and set it aside.

  3. Combine flour, baking powder, baking soda, and salt in a bowl.

  4. Using only your fingertips, briefly rub the butter and shortening into the mixture until it resembles crumbs.

  5. Make a well in the center of the mixture and pour in the milk.

  6. Stir until the dough comes together; it will be very sticky.

  7. Turn the dough out onto a floured surface, sprinkle some flour on top, and fold it together 5-6 times.

  8. Press the dough into a 1-inch thick round.

  9. Cut out biscuits and place them on a sheet pan, making sure the edges touch. Reform scraps and cut out the remaining biscuits.

  10. Use your thumb to make a small indent on the top of each biscuit.

  11. Bake the biscuits for 15-20 minutes, or until they are tall and golden brown.

About this recipe

Do you love the flaky, buttery goodness of a perfect buttermilk biscuit? Look no further than Alton Brown's Buttermilk Biscuit recipe. These biscuits are a game-changer, and once you try them, you'll never go back to store-bought biscuits again. In this article, we'll delve into why Alton Brown's Buttermilk Biscuits are the ultimate biscuit experience and how you can make them yourself at home. So let's get started!

The Secret to Flaky Biscuits

Have you ever wondered what makes a biscuit so flaky? The secret lies in the technique and the ingredients. Alton Brown's Buttermilk Biscuits recipe combines the perfect ratio of flour, baking powder, baking soda, and salt, creating the ideal base for the flakiest biscuits you've ever tasted. But it doesn't stop there.

Alton Brown's technique involves incorporating cold butter into the dry ingredients, creating small pockets of fat that will melt during baking, resulting in those beautiful layers we all crave. The addition of buttermilk adds tanginess and moisture, making each bite tender and flavorful.

Preparation and Tips

Before you start making the biscuits, make sure all your ingredients are cold. Cold butter is crucial for achieving the desired flakiness. You can even chill the flour and buttermilk beforehand for better results. Another tip is to handle the dough as little as possible. Overworking the dough can lead to tough biscuits, so handle it gently and with care.

When it comes to cutting out the biscuits, use a sharp biscuit cutter or a glass with a smooth edge. Dip the cutter in flour before each cut to prevent sticking. Cut straight down, without twisting, for perfect, even biscuits.

Baking and Enjoyment

Once you've cut out the biscuits and placed them on a baking sheet, brush the tops with melted butter for that golden, irresistible crust. Bake them in a preheated oven until they're beautifully golden brown. The aroma that fills your kitchen will be absolutely heavenly!

When they're done, let the biscuits cool slightly before devouring them. They're fantastic on their own, but they also make a delicious base for breakfast sandwiches or as a side for soups and stews. The possibilities are endless!

Frequently asked questions

. Can I use margarine instead of butter?

While margarine can be used as a substitute for butter in many recipes, it's not recommended for Alton Brown's Buttermilk Biscuits. Butter provides the best flavor and texture, giving the biscuits that unmistakable richness.

. Can I use a different type of milk instead of buttermilk?

While buttermilk adds a unique tang and moisture to the biscuits, you can use a substitute if you don't have it on hand. Simply mix one tablespoon of lemon juice or vinegar with one cup of milk and let it sit for five minutes. This homemade buttermilk substitute will work just fine.

. Can I freeze the biscuit dough?

Yes, you can freeze the biscuit dough for later use. After cutting out the biscuits, place them on a baking sheet and freeze until solid. Then transfer them to a freezer bag and store for up to three months. When you're ready to bake, simply place the frozen biscuits on a baking sheet and bake as directed, adding a few extra minutes to the baking time.

. Can I make mini biscuits instead of regular-sized ones?

Absolutely! If you prefer bite-sized biscuits, you can use a smaller biscuit cutter or even a shot glass to cut out mini biscuits. Just keep in mind that the baking time may be shorter, so keep an eye on them to avoid over-baking.

. Can I add cheese or herbs to the biscuit dough?

Yes, you can customize your biscuits by adding cheese, herbs, or even cooked bacon to the dough. Simply fold in your desired additions after cutting in the butter, but before adding the buttermilk. This way, you'll have flavorful, savory biscuits to enjoy.

. Can I make the biscuits ahead of time?

Yes, you can make the biscuit dough in advance and refrigerate it for up to 24 hours before baking. This will allow the flavors to develop and make the dough even easier to handle. When you're ready to bake, simply cut out the biscuits and proceed with the recipe as usual.

. Can I use whole wheat flour instead of all-purpose flour?

Using whole wheat flour will result in denser biscuits with a nuttier flavor. If you prefer a lighter texture, it's best to stick with all-purpose flour. However, you can use a combination of whole wheat and all-purpose flour for a compromise between healthiness and texture.

. Can I reheat the biscuits?

Absolutely! To reheat the biscuits, simply place them in a preheated oven at 350°F (175°C) for about 5-10 minutes or until warmed through. You can also slice them in half and toast them in a toaster or toaster oven. Just be careful not to overheat them, as they can dry out.

Now that you have all the information you need, it's time to embark on your biscuit-making adventure. Alton Brown's Buttermilk Biscuits will surely become a staple in your kitchen, and you'll impress everyone with your biscuit-making prowess. So get baking and enjoy the flaky, buttery goodness!

Remember, practice makes perfect, so don't be discouraged if your first batch isn't perfect. With each attempt, you'll get closer to biscuit perfection. Happy baking!

AprilCook, recipe developer and the heart of Chefwiz. More about April

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