How To Make The World's Best Buttermilk Biscuits

These hand crafted buttermilk biscuits are delicate and buttery with several flaky layers! This scone recipe just requires 6 basic ingredients and they're prepared in around 35 minutes.

Biscuits. How about we do it BIG. Large as in mega flaky, mega soft, uber layers, mega brilliant earthy colored, super buttery, and uber geeky as we jump profound into this side dish sensation.

Also, it's very fortunate that this "side dish" may taste considerably more wonderful than the headliner. No, no… it WILL taste increasingly amazing. Simply take a gander at these buttery layers! Nothing can contend.

The expression "biscuits" has various implications depending where you live on the planet. In the US, biscuits are like a dinner roll, yet are denser and flakier in light of the fact that they aren't (normally) made with yeast.

Since there's (typically) no yeast included and the rising specialist is either heating pop, preparing powder, or both–biscuits are viewed as a snappy bread, similar to banana bread and no yeast bread. In different pieces of the world, "biscuits" are treats or even scones.

Ingredients:

• Parchment paper
• 2 tablespoons butter, melted
• 1/2 cup butter (1 stick), frozen
• 2 1/2 cups self-rising flour
• 1 cup chilled buttermilk

Instructions:

1. Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes. 
2. Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky. 
3. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. 
4. Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed. 
5. Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter. 
6. For Pillowy Dinner Rolls: Cut in 1/2 cup cold shortening instead of cold butter. You'll get a soft biscuit that stays tender, even when cool. Plus, shortening has a neutral flavor that will complement anything on your dinner plate. 
7. For Sweet Shortcakes: Add 2 Tbsp. sugar to the flour, and replace buttermilk with heavy cream. The sugar lends the biscuits a subtle sweetness, and the extra fat in heavy cream gives them a crumbly texture like shortbread. They're the perfect base for shortcake desserts. 
8. For Crunchy-Bottomed Biscuits: Warm a cast-iron skillet in the oven, and spread a bit of butter in the skillet before adding the biscuits. The bottoms will end up crunchy and golden brown and provide a sturdy base that holds up to a smothering of sausage gravy. 
9. For Pickle Biscuits: Why didn't we think of these sooner? Stir 4 Tbsp. drained dill pickle relish into buttermilk before adding to flour mixture. Split baked biscuits, and top with ham and mustard for the World's Best Ham Sandwich!

Inspired from allrecipes.com