Imen This Alton Brown Buttermilk Biscuits Recipe is fluffy and buttery, which uses leaf lard and chilled buttermilk. It’s a classic, foolproof recipe, ready in about 35 minutes.
Alton Brown Buttermilk Biscuits Recipe Ingredients
- 2 cups plus 6 tablespoons all-purpose flour, plus 1/2 cup for dusting
- 5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/3 cup leaf lard, chilled
- 2 tablespoons unsalted butter, sliced into very thin pats and chilled
- 1 cup low-fat buttermilk, chilled
How To Make Alton Brown Buttermilk Biscuits Recipe
- Preheat the oven: Set your oven to 450ºF.
- Mix dry ingredients: In a large bowl, sift together flour, baking powder, baking soda, and salt.
- Cut in fats: Quickly rub the lard and butter into the flour with your fingertips until the mixture resembles coarse crumbs.
- Add buttermilk and mix: Make a well in the center, pour in the chilled buttermilk, and stir just until combined. Fold the dough in the bowl twice.
- Knead gently: Turn the dough onto a floured surface. Dust with flour and fold gently 8 more times, turning a quarter turn each time.
- Shape and cut biscuits: Flatten the dough into a 1-inch-thick round. Cut with a floured 2 1/2-inch biscuit cutter, pressing straight down. Reform scraps gently and repeat.
- Bake: Place biscuits on a baking sheet so they just touch. Bake for 10 minutes, then rotate the pan and bake 8–12 more minutes until golden and tall.
- Serve warm: Transfer to a towel-lined bowl, cover, and serve with your favorite toppings.
Recipe Tips
-
Why use both lard and butter?
Lard gives tenderness, while butter adds flavor and flakiness. -
How to keep biscuits fluffy:
Handle the dough gently and avoid overmixing to prevent toughness. -
What does buttermilk do in biscuits?
It adds tang and activates the baking soda for rise. -
Can I freeze biscuit dough?
Yes—cut the biscuits and freeze before baking. Bake straight from frozen, adding a few extra minutes. -
Why fold the dough so many times?
Folding creates layers for extra flakiness, similar to laminated dough.
What To Serve With Buttermilk Biscuits
These biscuits are versatile and pair perfectly with:
- Butter and jam
- Sausage patties
- Fried chicken
- Scrambled eggs
- Thin-cut ham with mustard
How To Store Buttermilk Biscuits
Refrigerate:
Store cooled biscuits in an airtight container for up to 3 days. Reheat in the oven or toaster oven.
Freeze:
Freeze baked or unbaked biscuits. Reheat from frozen at 375ºF until warmed through.
Buttermilk Biscuits Nutrition Facts
- Calories: ~210 per biscuit
- Fat: 11g
- Carbohydrates: 25g
- Protein: 4g
- Sodium: 310mg
Nutrition information is estimated and may vary based on ingredients and preparation.
FAQs
Can I use shortening instead of lard?
Yes, but the texture may be slightly less tender.
Why do my biscuits turn out flat?
This usually happens when the butter or lard melts into the dough or the dough is overworked.
Do I need a biscuit cutter?
No, a sharp-edged glass or metal cutter works, but avoid twisting when cutting.
Can I make mini biscuits with this recipe?
Yes—use a smaller cutter and reduce baking time slightly.
Try More Recipes:
Alton Brown Buttermilk Biscuits Recipe
Description
These tall, flaky buttermilk biscuits are made with leaf lard and butter for ultimate tenderness—perfect for breakfast or any Southern-style meal.
Ingredients
Instructions
- Preheat oven to 450ºF.
- Sift flour, baking powder, baking soda, and salt into a large bowl.
- Rub lard and butter into flour until crumbly.
- Add buttermilk and stir just until dough forms.
- Fold dough twice in the bowl, then turn onto floured surface.
- Fold dough 8 times gently, then shape into 1-inch-thick round.
- Cut biscuits with a floured 2 1/2-inch cutter. Reform scraps as needed.
- Bake biscuits on a sheet so they touch slightly. Bake 10 minutes, rotate, then 8–12 more minutes.
- Serve warm in a towel-lined bowl.
