Sandra This classic Bobby Flay Buttermilk Biscuits recipe is your new go-to for a perfect Southern-style breakfast or side dish. With a few simple techniques, this recipe yields incredibly tall, flaky, and buttery biscuits with a signature peppery top. They’re perfect for sopping up gravy, making breakfast sandwiches, or simply enjoying with a pat of butter. This foolproof method is ready in under 30 minutes.
Bobby Flay Buttermilk Biscuits Ingredients
- 4 cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small pieces, plus more for greasing
- 1 1/2 cups cold buttermilk
- 1/2 cup heavy cream
- 2 teaspoons freshly ground black pepper
- 2 tablespoons melted butter, for brushing
How To Make Bobby Flay Buttermilk Biscuits
- Prep Oven and Dry Ingredients: Preheat the oven to 450°F. Grease a baking sheet with butter or line it with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the Butter: Add the cold, small pieces of butter to the dry ingredients. Use your fingertips or a pastry cutter to quickly cut the butter into the flour until the mixture resembles a coarse meal with some small, pea-sized bits of butter remaining.
- Form the Dough: Pour the cold buttermilk into the bowl. Use a fork or your hands to gently and quickly mix until the dough just starts to come together into a shaggy ball. Do not overmix.
- Shape and Cut: Transfer the dough onto a lightly floured surface and gently pat it into a 10×12-inch rectangle that’s about 3/4-inch thick. Use a 2-inch round cutter to cut out the biscuits, pressing straight down without twisting. You can gently re-pat the scraps to cut more biscuits.
- Bake the Biscuits: Place the biscuits on the prepared baking sheet so they are just touching (this helps them rise higher). Brush the tops with the heavy cream and sprinkle generously with the black pepper.
- Finish and Serve: Bake for 12 to 15 minutes, or until the biscuits are tall and lightly golden brown. As soon as they come out of the oven, brush the hot tops with the melted butter. Serve warm.
Recipe Tips
- How to get perfectly flaky layers? The most important secret is to use very cold butter and buttermilk. The cold butter pieces create steam pockets as the biscuits bake, which is what results in all those light, flaky layers.
- Why not overwork the dough? A tender biscuit requires a light touch. Overworking or over-kneading the dough will develop the gluten and make your final biscuits tough and dense instead of soft and fluffy. Mix only until the dough just comes together.
- How to get a tall rise? When you cut your biscuits, press the cutter straight down and pull it straight up. Do not twist the cutter! Twisting the cutter seals the edges of the biscuit, which prevents it from rising to its full, impressive height.
- Why place the biscuits close together? Placing the biscuits so they are just touching on the baking sheet encourages them to support each other as they bake, forcing them to rise upwards instead of outwards, resulting in taller biscuits.
What To Serve With Buttermilk Biscuits
These are a classic Southern staple that are incredibly versatile. They are perfect:
- Smothered in a savory Sausage Gravy for a classic breakfast.
- Served warm with salted butter and your favorite jam or honey.
- As the base for a breakfast sandwich with egg, cheese, and bacon.
- Alongside a plate of crispy fried chicken.
How To Store Buttermilk Biscuits
- Room Temperature: Biscuits are at their absolute best when served warm, on the day they are made. If you have leftovers, store them in an airtight container at room temperature for up to 2 days.
- Freeze: For longer storage, you can freeze the baked and cooled biscuits in a freezer-safe bag. You can also freeze the unbaked, cut biscuits on a baking sheet, then transfer them to a bag. Bake from frozen, adding a few extra minutes to the time.
- Reheat: Reheat biscuits in a 350°F oven for 5-7 minutes to restore their warmth and texture.
Buttermilk Biscuits Nutrition Facts
- Serving: 1 biscuit
- Calories: 220 kcal
- Carbohydrates: 25g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 8g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is the most common biscuit problem! It’s almost always the result of one of three things: the butter was too warm, the dough was overmixed, or the biscuit cutter was twisted. Remember to use cold ingredients, handle the dough minimally, and press straight down.
There’s an easy fix! To make your own buttermilk substitute, add 1 ½ tablespoons of lemon juice or white vinegar to 1 ½ cups of regular milk. Let it sit for 5-10 minutes until it has slightly curdled, then use as directed.
For this recipe, all-purpose flour is perfect. You could substitute half of it with a soft winter wheat flour (like White Lily) for an even more tender, classic Southern-style biscuit.
Try More Recipes:
- Bobby Flay Biscuits And Gravy Recipe
- Bobby Flay Irish Soda Bread Recipe
- Bobby Flay Salted Caramel Sauce Recipe
Bobby Flay Buttermilk Biscuits Recipe
Description
A foolproof recipe for classic Southern-style buttermilk biscuits that are incredibly tall, flaky, and buttery, with a signature black pepper topping.
Ingredients
Instructions
- Preheat oven to 450°F. Whisk together the dry ingredients.
- Cut the cold butter into the flour mixture with your fingertips until it resembles coarse crumbs.
- Gently stir in the cold buttermilk until a shaggy dough just forms. Do not overmix.
- Pat the dough out on a floured surface to 3/4-inch thickness. Cut out biscuits by pressing a round cutter straight down.
- Place the biscuits on a prepared baking sheet, touching sides.
- Brush the tops with heavy cream and sprinkle with black pepper.
- Bake for 12 to 15 minutes until golden brown.
- Brush the hot, baked biscuits with melted butter and serve warm.
Notes
- Cold Ingredients are Key: The most important tip is to use very cold butter and cold buttermilk. This is the non-negotiable secret to creating flaky layers.
- Don’t Overwork the Dough: Handle the dough as little as possible. The less you work it, the more tender your biscuits will be.
- No Twisting! When you cut the biscuits, press the cutter straight down and lift straight up. Twisting the cutter will seal the edges and prevent a tall rise.
- Touching is Good: Placing the biscuits so they are touching on the baking sheet helps them to rise up straight and tall.
