Homemade Buttermilk Biscuits with Cheddar & Pepitas – The BEST Recipe
Dieser Beitrag ist auch verfügbar auf:
Deutsch (German)
This is the best recipe for Flaky Homemade Buttermilk Biscuits! This easy recipe features grated cheddar and pepitas and turns out perfect every single time thanks to a special folding technique!
I don’t know about you guys, but I REALLY need a little break from sugar in general and Christmas Margaritas in particular. BIG TIME. And this was me thinking that spending Christmas in Mexico would automatically lead to a healthy holiday. Like a plate of fruit instead of cookies. I feel like I drank a gallon of Christmas Sangria and ate more coconut cookies than Santa himself
If you’re anything like me and tend to overindulge on sweets around Christmas you might feel the same way now.
I’m right there with you friend and hand you a plate of these Flaky Buttermilk Biscuits with Cheddar Cheese and Pepitas! Clearly not diet food, but at least it’s something hearty.
What’s the difference between a scone and biscuit anyway?
This buttermilk biscuit is not a scone. This is a biscuit, as I learned the other day reading this lovely article. Biscuits should be light and flaky while still being sturdy enough to support to be dragged through gravy or a generous serving of maple syrup.
A scone should err on the side of crumbly, is slightly drier than a biscuit and yet, when done well, not dry at all. I like to consider my Favourite Scone Recipe just that.
Why you will love these Homemade Buttermilk Biscuits:
These Flaky Buttermilk Biscuits come out tender and crisp, with tons of extra-flaky layers. I added grated cheddar cheese and pepitas to mine and I loved the combination!
It also adds a sprinkle of fall to these making them the ideal side dish for your Thanksgiving table!
However, you can add whatever flavoring you like to your Flaky Buttermilk Biscuits as long as it does not exceed the amount I used by too much.
How to make the best Homemade Buttermilk Biscuits:
Before you start baking just a couple of quick things to make sure your Flaky Buttermilk Biscuits turn out extra yummy!
First off, I would recommend a food processor for this recipe! Cutting the butter into the flour with a food processor ensures that it is incorporated rapidly before it has time to soften. Just like with pie dough!
Once I have cut the butter into the dough, I transfer the mix into a box mixing bowl and continue by hand! Using a rubber spatula to bring the dough together at this stage builds in extra-flaky layers.
Laminating the biscuit dough by folding it over itself a few times delivers even more layers and a better rise! This is a technique I learned from my favorite cookbook of all time! Kenji Alt Lopez’s The Food Lab: Better Home Cooking Through Science.
I really hope you try this easy recipe for Flaky Homemade Buttermilk Biscuits the next time you cook chili or a hearty stew! It takes the whole meal to the next level and you will have not leftovers whatsoever!
Tips for making the best buttermilk biscuits from scratch:
- Chill all your ingredients well before you start baking.
- Adding too much liquid will make the biscuits dense and heavy. When you pour your mix onto the board, it should look very crumbly but will come together as you knead it.
- Do NOT be tempted to twist the cutter once it’s pushed into the biscuit dough! Just cut straight down, and back up again. If you twist the cutter around you will seal the edges and prevent your buttermilk biscuit from rising.
- You can add any cheese you want and any seed or nut!
If you are a fan of flaky biscuits, you will also LOVE my flaky scones recipe!
★ Did you make and love this easy recipe for homemade buttermilk biscuits? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Flaky Buttermilk Biscuits with Cheddar and Pepitas
This recipe for Flaky Buttermilk Biscuits with grated Cheddar and Pepitas is a family favourite! They turn out perfect every single time thanks to a special folding technique and icecold ingredients!
Ingredients
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 10 ounces all-purpose flour 2 cups, plus additional for dusting
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp kosher salt
- 8 tbsp cold unsalted butter 1 stick, cut into 1/4-inch pats, plus 2 tablespoons melted unsalted butter for brushing
- 6 ounces grated cheddar cheese
- 1/3 cup pepitas
Instructions
-
Adjust an oven rack to the middle position and preheat the oven to 425°F. Whisk together the buttermilk and sour cream in a small bowl.
-
In the bowl of a food processor, combine the flour, baking powder, baking soda, and salt and process until blended, for about 2 seconds. Scatter the ice-cold butter evenly over the flour and pulse until the largest butter pieces are about 1/4 inch at their widest. Transfer to a large bowl.
-
Add the wet mixture to the flour mixture and fold with a rubber spatula until just combined. Transfer the dough to a floured work surface and knead until the dough just comes together, adding extra flour as necessary.
-
With a rolling pin, roll the dough into a 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Now, sprinkle cheese and pepitas on your rolled out rectangle and press the pepitas into the dough so that they don't fall out as soon as you fold. Repeat the folding process once more.
-
Roll the dough again into a 12-inch square. Cut six 4-inch rounds out of the dough with a floured round cookie or biscuit cutter. Transfer the rounds to a lined baking sheet, spacing them about 1 inch apart. Form the leftover dough scraps into a ball and knead gently 2 or 3 times, until smooth. Roll the dough out until it’s large enough to cut out 2 more 4-inch rounds, and transfer to the baking sheet.
-
I like to pop the biscuits into the freezer until my oven is preheated as I find that they hold their shape better when the go into the oven ice cold.
-
Before they go in the oven, brush the tops of the biscuits with the melted butter and bake until golden brown and well risen, about 15 minutes, rotating the pan halfway through. Allow to cool for 5 minutes and serve while still warm.
Recipe Notes
- Chill all your ingredients well before you start baking.
- Adding too much liquid will make the biscuits dense and heavy. When you pour your mix onto the board, it should look very crumbly but will come together as you knead it.
- Do NOT be tempted to twist the cutter once it’s pushed into the biscuit dough! Just cut straight down, and back up again. If you twist the cutter around you will seal the edges and prevent your buttermilk biscuit from rising.
- You can add any cheese you want and any seed or nut!
Oooh… die sehen einfach köstlich aus!
They look really good! I am a fan of scones and biscuits, but too many times have been disappointed (especially when eating out). Yours look flaky and buttery, with lovely pepitas peeking though.
I’ve actually never made biscuits before (but I’ve made dozens of scones though!!)- this recipe looks delicious so I’ll have to give it a try 🙂 thanks for the inspiration!
Wow! Such flaky biscuits! Holiday sweets are good but I’m a sucker for bread every time.