Fluffy Buttermilk Biscuits. The fluffiest, tender, most delicious buttermilk biscuits with video tutorials and tips to insure your success!
*Biscuits can be stored overnight at room temperature, wrapped lightly in foil. Even though they are best the first day, they reheat nicely in a toaster oven.
*I use coarse kosher salt which ends up adding less salt for the same measurement because it is coarse. If you use table salt as well as salted butter, you may want to reduce the salt to 1/2 teaspoon. (Updated on 2/22/15)
*If you like your biscuits crusty on all sides, place them far enough apart on the baking sheet so that they don't touch another biscuit when they bake. They may also bake in less time, so keep an eye on them.
*If you prefer cutting your biscuits into shapes, roll or pat the dough and cut with a floured cutter. Push straight down with the cutter and do not twist to release it as you may seal the edges of the dough, making it more difficult for them to rise. Re-roll the scraps and cut again. (This is not my preferred method)
Recipe from Alton Brown's Southern Biscuits
The Merchant Baker © 2015