Recipe: Appetizing Patsy's Buttermilk Biscuits

Patsy's Buttermilk Biscuits. These are the best buttermilk biscuits! These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers! Flaky, buttery buttermilk biscuits are perfect any time of day.

Patsy's Buttermilk Biscuits Biscuits are like that: most people will tell you most of the time that you're making them all wrong. And though recipes and techniques for biscuits will vary, we also like to use buttermilk for its tangy. These buttermilk biscuits are the homemade biscuit recipe you've been looking for! You can cook Patsy's Buttermilk Biscuits using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Patsy's Buttermilk Biscuits

  1. It’s 3 cups of sifted self rising flour.
  2. It’s 1/4 cup of vegetables oil.
  3. Prepare 2 cups of buttermilk approx.
  4. Prepare 1 tsp of butter.
  5. You need 1/2 of small block sharp cheddar cheese, optional.

Homemade buttermilk biscuits with flaky, buttery layers are so easy to make at home! When I hear about people using store-bought biscuits from a cardboard tube, it makes me cringe. After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits. This no-fail biscuit recipe will make you look like a pro.

Patsy's Buttermilk Biscuits instructions

  1. Preheat oven 375-400. Sift flour into mixing bowl.
  2. Add oil.
  3. Pour in buttermilk till dough sticks to spoon when held upside down, but only holds a heaping spoonful. If using cheese use a.
  4. Coat pan, 8×5, or better yet baking stone with small lip, with butter. Drop tablesspoonful of batter each just barely touching..
  5. If using cheese use teaspoon of batter then a 1/4 inch thick slice cheese the same size as biscuit pressing slightly. Then add another teaspoon of dough on top..
  6. Bake center rack 30-40 minutes, till tops are golden. You can check bottom using fork to lift a side biscuit. If bottom starts to brown before top Chang to broil till tops are golden..

Add chilled butter and pulse until largest pieces of butter are the size of a pea. Transfer to a large These biscuits were absolutely DELICIOUS. I didn't have buttermilk so I just mixed a cup of skim. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal with some pea-size lumps. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern.

Leave a Reply