GIANTS Biscuit 78g x14 per case (Custard Cream Vanilla Flavour)

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Don’t add all the liquid at once. This recipe calls for 2 cups COLD buttermilk (regular milk will also do! DO NOT use less than 2% fat content though. That makes sad biscuits.). Start by adding just 1 1/2 cups. Combine and see where you are at with texture. Then add the remaining milk a little at a time. This can vary every time you make this recipe depending on how you measure your flour, the humidity in the air, etc. So it’s important. Not all flour is the same, so let’s discuss. Cake flour and pastry flour are considered fine-textured soft flours with a lower protein content than traditional all-purpose flour. Pastry flour has approximately 9 percent protein, and cake flour comes in a bit lower at 7-8 percent. And traditional, pantry staple all-purpose flour has about 10-12 percent. ⇢ The lower the protein content (less gluten), the more tender, light, and airy baked goods will be. Then place them into the freezer to chill for at least 15 minutes while the oven is still preheating. Can I use all-purpose flour? Again, yes, but cake or pastry flour is recommended for the most fluffy, tender-crumb buttermilk biscuits. BBR Biscuit-making tip #2: Mix the buttermilk into the dough *just* until the dough forms. Mixing and mixing and mixing can lead to tough biscuits.

Generously flour a clean work surface and keep your flour nearby to dust your hands and the dough regularly.Butter: You’ll need some cold butter that’s straight from the fridge. If you can, aim for good-quality butter for richness since it’s one of the main stars. I’m a big fan of Kerrygold Pure Irish butter and Plugra butter brands! These extra tender, fluffy biscuits are made with 6-ingredients that you likely have on hand. Homemade buttermilk biscuits are a lot easier than you think; I got you covered with step-by-step photos and plenty of tips galore! ♡ The most scrumptious tender and fluffy Buttermilk Biscuits you’ll ever have! Every home cook should have a solid, homemade buttermilk biscuit recipe in their arsenal and we def recommend this one. These 6-ingredient biscuits are supremely tender, buttery, and fluffy…the coziest biscuits to accompany a variety of main dishes! Greek Yogurt Cheddar Biscuits are lower in calorie and are ALSO big and fat and fluffy. If you want to try something that’s not all butter I HIGHLY recommend these.

BBR Biscuit-making tip #3: This is where the biscuit dough transforms from a shaggy-looking mess to a more solid, dough mass. Again, you want to knead the dough *just* until it comes together, careful not to overwork. Biscuit servings: This recipe makes 12 large biscuits or about 16 medium-sized biscuits, depending on how you cut/stamp the dough. OH! One more thing. These biscuits are so big fat fluffy that sometimes they are lobbed over sideways when they bake. I kind of love the homemade charm that lends and I am going to split the biscuit to add jam or bacon anyway, so it’s good for me. Perfectionists beware ? I also have other biscuit recipes! RE-FLOUR. Once you are working through your pat-and-fold process, you will need to keep your flour handy. Scatter a little more under the dough as you work and re-flour your hands. It’ll make your biscuit life easier. Promise. Make a well in the center of the dry ingredients and pour in the buttermilk. Gently mix together using one hand or a rubber spatula, bringing the flour from the sides of the bowl into the buttermilk, just until a shaggy dough forms.Cake or pastry flour: For the most tender biscuits, I recommend using either cakeflour or pastryflour. These types of flour produce an extra tender, melt-in-your-mouth baked good because of the lower protein content associated with them as opposed to traditional all-purpose flour. Feel free to use all-purpose flour as a substitute, but be mindful of my note on overall biscuit texture. We’ll chat much more on this, further below. Buttermilk: We simply cannot make us a batch of buttermilk biscuits without buttermilk. This ingredient provides acidity (lactic acid) to break down the gluten in the dough. Additionally, it acts as a wonderful tenderizer for the dreamiest, extra soft biscuits with a bit of a tang. Buttermilk is life! Can I freeze leftover baked biscuits? Yes! Make sure the baked buttermilk biscuits have cooled completely, first. Then wrap each biscuit tightly in plastic wrap then foil (a good measure to prevent freezer burn!) and they’ll keep in the freezer for 2-3 months. When ready, thaw in the fridge (or at room temp!) and reheat in the microwave until warmed through. Storing leftover biscuits: Keep leftover biscuits stored inside of an airtight bag or container. They’ll keep on the counter or in the fridge for 4-5 days. Place the shaped biscuits onto the prepared baking sheet, arranging them about a 1/2-inch apart so the biscuits have room to puff up and rise. Then place them into the freezer to chill for at least 15 minutes while the oven is still preheating. >> Note: do not skip the freezing step. After working the dough, the butter will have softened and the chill time ensures that the butter solidifies again. Plus, the colder they are, the higher they rise…chilled biscuits, chef’s kiss!

In a large mixing bowl, combine the flour, baking powder, granulated sugar, and sea salt and whisk until well blended. Add the butter into the bowl and toss to coat. Turn the dough out onto your prepared surface, flour your hands, and knead it a few times. It will get easier to work with.

Make a well in the center of the dry ingredients and pour in the buttermilk. Gently mix using one hand or a rubber spatula, bringing the flour from the sides of the bowl into the buttermilk, just until a shaggy dough forms.

Preheat the oven to 425°F. Set out an un-greased baking sheet. Lining with parchment paper is optional. A note on flour: For the most tender biscuits, I recommend using either cakeflour or pastryflour. These types of flour produce an extra tender, melt-in-your-mouth baked good because of the lower protein content associated with them as opposed to traditional all-purpose flour. Feel free to use all-purpose flour as a substitute, but be mindful of my note on biscuit texture. More on this in blog post. Then use a pastry blender to cut the butter into the flour, or pinch it with your fingertips, smearing the butter into the flour. Cast-iron skillet baking: Sometimes I like to place my biscuits inside of a cast-iron skillet to bake. Because of that cast-iron, magical touch, the underside will take on an even crispier bottom, gahhh.

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Use a bench scraper or sharp knife to cut the dough into 3-inch square biscuits or use a round 3-inch biscuit cutter for round-shaped biscuits (there might be some leftover dough, scraps can be re-rolled as needed). Bake the frozen biscuits for 30 minutes, rotating the baking sheet after 15 minutes- until the biscuits have risen, and are golden brown. Serve hot out of the oven (ideally the best timing!) with a generous smear of softened butter or other accoutrements, if desired. Enjoy! For the most luscious, tender-crumb buttermilk biscuits, I recommend using cake flour or pastry flour. But can I use all-purpose flour as a sub? Yes, all-purpose flour can be used interchangeably here. However, for the best textured biscuits that are tender and fluffy, use cake/pastry flour, friends 👌🏾 Notes, FAQs & More On Biscuits