BBR Biscuit-making tip #6: That extra touch of the melted butter and flaky salt is the icing on the proverbial cake…in this case, biscuit. The frozen biscuits soak up that extra buttery topping so beautifully…swoon 🧈 Let’s Talk About Types Of Flour 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. 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! For the most luscious, tender-crumb buttermilk biscuits, I recommend using cake flour or pastry flour. But can I use all-purpose flour as a sub? Yes, all-purpose flour can be used interchangeably here. However, for the best textured biscuits that are tender and fluffy, use cake/pastry flour, friends 👌🏾 Notes, FAQs & More On Biscuits

Biscuit servings: This recipe makes 12 large biscuits or about 16 medium-sized biscuits, depending on how you cut/stamp the dough. 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! Preheat the oven to 425°F. Set out an un-greased baking sheet. Lining with parchment paper is optional. 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.Make a well in the center of the dry ingredients and pour in the buttermilk. Gently mix 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. 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. 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.

Moving with haste will ensure the cold ingredients are easy to work with and everything comes together nicely. Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

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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. BBR Biscuit-making tip #5: 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!

Listen, a good buttermilk biscuit is like a swoon-worthy chocolate chip cookie. Homemade biscuits might cause one to sweat and run for those store-bought refrigerated biscuits (ahem, and ain’t nothing at all wrong with them btw!). However, scratch-made biscuits are truly phenomenal, peeps. Buttermilk biscuits are a quintessential southern staple and downright delicious.Not all flour is the same, so let’s discuss. Cake flour and pastry flour are considered fine-textured soft flours with a lower protein content than traditional all-purpose flour. Pastry flour has approximately 9 percent protein, and cake flour comes in a bit lower at 7-8 percent. And traditional, pantry staple all-purpose flour has about 10-12 percent. ⇢ The lower the protein content (less gluten), the more tender, light, and airy baked goods will be. 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 Take biscuits out of the freezer. Use a pastry brush to lightly brush the top of each biscuit with melted butter and a pinch of flaky salt.