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

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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. 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. 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! 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. 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!

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. 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. Baking powder: For the fluffiest, mile-high biscuits. Baking powder is the leavening agent of choice, preferably aluminum-free. Most folks probably aren’t even aware of this, but some baking powder brands have an aluminum ingredient in them. That ingredient can cause baked goods, like biscuits, to have a bitter, tinny, metal taste…that vibe is not welcome in our biscuits. Turn the dough out onto your prepared surface, flour your hands, and knead it a few times. It will get easier to work with. 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.

Nutrition Facts

Generously flour a clean work surface and keep your flour nearby to dust your hands and the dough regularly. Dust your work surface with a bit of flour and turn the dough out of the bowl onto the surface. Use lightly floured hands to knead the dough, using the heel of your palms to work the dough just until it comes together, careful not to overwork. The biscuit dough should go from shaggy-like to a fully incorporated mass. Can I freeze unbaked biscuits? If you don’t want to bake all your biscuits off at one time, yes. Store unbaked biscuits inside of an airtight baggie and they’ll keep frozen for 2-3 months. The frozen biscuits can be baked right away, no need to thaw, just add a few more minutes to their baking time. Friends, happiest new year to ya! Lawddd, January 2023 (like wuttt 🤯). Nevertheless, if you’re reading this, I hope you’re well and easing into this new year. This month marks 3 years of full-time entrepreneurship for Butter Be Ready, whew. It feels like a dream. A good, butter-laden dream albeit, ha. New year, new recipes, and much more…big thanks to all of you sweet readers! Tender & Fluffy Buttermilk Biscuits

Moving with haste will ensure the cold ingredients are easy to work with and everything comes together nicely. 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! Use lightly floured hands to knead the dough, using the heel of your palms to work the dough just until it comes together, careful not to overwork. The biscuit dough should go from shaggy-like to a fully incorporated mass.

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. 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. 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. 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!