Paula Deen Buttermilk Biscuits

Paula Deen Buttermilk Biscuits are made with self-rising flour, cold butter, and full-fat buttermilk. This traditional buttermilk biscuit recipe creates a fluffy, golden-brown biscuit perfect for breakfast or any meal. It takes about 45 minutes to prepare and can serve up to 12 people.

Ingredients Needed:

• 4 cups self-rising flour
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 1 cup cold unsalted butter, cubed
• 1 ½ cups cold whole buttermilk
• 2 tablespoons unsalted butter, melted
• Extra butter for serving

How To Make Buttermilk Biscuits:

1. Preheat the oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and salt.
3. Cut in the butter: Using a fork or pastry blender, cut in the cold butter until the mixture looks crumbly, with butter pieces about the size of peas.
4. Add the buttermilk: Gradually stir in the cold buttermilk just until the dry ingredients are moistened.
5. Knead the dough: Turn the dough out onto a lightly floured surface and gently knead it 3 to 4 times.
6. Shape and cut the dough: Pat the dough to about 1-inch thickness. Use a 2½-inch round cutter dipped in flour to cut out biscuits, making cuts close together to minimize scraps. Re-pat the scraps and cut again until all dough is used.
7. Arrange the biscuits: Place the biscuits on the prepared pan with sides touching for a better rise. Gently press down the tops with your knuckles and brush them with melted butter.
8. Bake the biscuits: Bake for 20 to 25 minutes, until golden brown. Let cool on the pan for 5 minutes and serve immediately with butter.

Recipe Tips

• Keep your butter cold: Cold butter is key to creating flaky biscuits, so be sure to freeze it for a few minutes after cubing.
• Don’t overwork the dough: The more you knead, the tougher your biscuits will become. Handle the dough lightly.
• Press your biscuit tops gently: Lightly pressing the tops of your biscuits before baking helps them rise evenly.
• Flour your cutter: Dip your biscuit cutter in flour before each cut to ensure clean edges and avoid sticking.
• Freeze unused dough: You can freeze the dough for later use and bake it straight from frozen for fresh biscuits anytime.

How To Store & Reheat Leftovers

Storing in the Fridge: Place leftover biscuits in an airtight container and store them in the fridge for up to 3 days.

Freezing: Prepare the dough, cut out the biscuits, and freeze them on a tray. Once frozen, transfer them to a resealable bag and freeze for up to 2 months.

Reheating: Reheat biscuits in a preheated oven at 350°F for 5-7 minutes for best results.

Nutrition Facts

• Calories: 275
• Total Fat: 16g
• Saturated Fat: 10g
• Carbohydrates: 28g
• Dietary Fiber: 1g
• Sugar: 2g
• Protein: 4g
• Cholesterol: 45mg
• Sodium: 600mg

Try More Paula Deen Recipes:

• Paula Deen Taco Soup
• Paula Deen Strawberry Cake
• Paula Deen Sweet Potato Casserole

Paula Deen Buttermilk Biscuits

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Biscuits Recipe Keys: B Buttermilk Biscuits

Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesRest time: minutesTotal time: 45 minutesServings:12 servingsCalories:275 kcal Best Season:Suitable throughout the year

Description

Paula Deen Buttermilk Biscuits are made with self-rising flour, cold butter, and full-fat buttermilk. This traditional buttermilk biscuit recipe creates a fluffy, golden-brown biscuit perfect for breakfast or any meal. It takes about 45 minutes to prepare and can serve up to 12 people.

Ingredients

• 4 cups self-rising flour
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 1 cup cold unsalted butter, cubed
• 1 ½ cups cold whole buttermilk
• 2 tablespoons unsalted butter, melted
• Extra butter for serving

Instructions

1. Preheat the oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and salt.
3. Cut in the butter: Using a fork or pastry blender, cut in the cold butter until the mixture looks crumbly, with butter pieces about the size of peas.
4. Add the buttermilk: Gradually stir in the cold buttermilk just until the dry ingredients are moistened.
5. Knead the dough: Turn the dough out onto a lightly floured surface and gently knead it 3 to 4 times.
6. Shape and cut the dough: Pat the dough to about 1-inch thickness. Use a 2½-inch round cutter dipped in flour to cut out biscuits, making cuts close together to minimize scraps. Re-pat the scraps and cut again until all dough is used.
7. Arrange the biscuits: Place the biscuits on the prepared pan with sides touching for a better rise. Gently press down the tops with your knuckles and brush them with melted butter.
8. Bake the biscuits: Bake for 20 to 25 minutes, until golden brown. Let cool on the pan for 5 minutes and serve immediately with butter.

Notes

• Keep your butter cold: Cold butter is key to creating flaky biscuits, so be sure to freeze it for a few minutes after cubing.
• Don’t overwork the dough: The more you knead, the tougher your biscuits will become. Handle the dough lightly.
• Press your biscuit tops gently: Lightly pressing the tops of your biscuits before baking helps them rise evenly.
• Flour your cutter: Dip your biscuit cutter in flour before each cut to ensure clean edges and avoid sticking.
• Freeze unused dough: You can freeze the dough for later use and bake it straight from frozen for fresh biscuits anytime.

Keywords:Paula Deen Buttermilk Biscuits