Best Buttery, Flaky, Delicious Cut Biscuit Recipe.
One morning I was craving a good sausage biscuit. I had a few biscuit recipes that I had been looking at but when I saw Grandma’s flaky buttermilk biscuits over at Cooking Maniac.com I knew I just had to try them! The images she had on her site enticed me because of how simple and easy these biscuits are to make.I hate to say it, but the images didn’t do the biscuit justice. Actually, No image will bring justice, you’re just going to have to try it out for yourself! They are amazing.
Easiest Cut Biscuit Recipe Ever!
First off, super easy to make! It takes more time to gather ingredients and utensils than it does to make these fabulously amazing soft buttermilk biscuits. I have tried to freeze them with sausage to let you know how they turn out as a reheated from frozen breakfast, which I’m sure they will be great, but they never last long enough around the house to freeze. Something about a biscuit in our house makes my husband make small perfectly sized fried chicken, or sausage or bacon plus additional toppings. These biscuits also work wonderfully for Biscuits and Gravy. A few tips, keep your butter cold until you incorporate it into the flour mixture. You can use a rolling pin to flatten or just your hands, but use a light touch. Please go check out Cooking Maniac for all of her other great recipes!
Another thing to keep in mind is just how great these come out time after time. With the simplicity of the recipe, it allows for an easy baking experience with great results. I know my kids go crazy for biscuits in the morning, what are some of your easy, quick, go to recipes? Tag me on Instagram @vcmblog I can’t wait to see your creations!
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into cubes and add to flour, then pulse 6 or 7 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a grater, fork or a pastry cutter.) Return dough to bowl, add buttermilk and stir with a fork until it forms a rough ball (don’t worry if it is a little sticky).
Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times.
Gently roll out the dough some more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimps the edges of the biscuit causing it not to rise. If you have scraps just reform a rectangle and cut additional biscuits.
Place biscuits on a baking sheet and bake until golden brown, approximately 10 to 15 minutes. Serves 6 to 8.