- Hey, I'm John Kanell. And today on Preppy Kitchen, We're making easy, amazing
buttermilk biscuits. So let's get started. First off, set your oven to 425. It needs to be nice and hot, and these biscuits are gonna be into the oven before you know it. Now, in a large bowl, I'm adding two cups or 240
grams of all-purpose flour. I am using a scale, because it's gonna gimme the best results. If you're using measuring cups, please do not scoop. Fluff your flour up in your canister, sprinkle it into your
measuring cup and level it off. To puff things up, I'm
using a lot of butter, but there's also baking powder; one tablespoon to be exact. Two teaspoons of granulated sugar, just a little touch of sweetness. And whenever you add sugar to a dough, do you know what happens? It makes it softer and tender, so it's gonna give us a nice texture too. Now I want three quarters
of a teaspoon of salt. I encourage you to use a nice sea salt. Iodized salt can be
really harsh and salty. In you go. Grab a whisk and mix it up. These biscuits are so easy to make, there's no chill time, and it's actually something my kids enjoy making with me too, because the stacking and
folding is really fun. The scale's done, thank
you for your service. Wait a second. I knew I took this out for a reason. I also want a quarter
teaspoon of baking soda. Okay. Baking soda needs an acid to react to, and that acid is the buttermilk. So it'll give us an initial puff and make them really,
really nice and high. One more whisk just
since we forgot things. It's time for six tablespoons
of cold, unsalted butter. That's 85 grams. Grab two tablespoons and set that aside. We're gonna cube the rest. If you're reading a recipe like this and you get all your ingredients prepped, which I highly encourage, go ahead and cube the butter, but then pop it back into the fridge. If you forget, you're like,
oh, the butter's too soft. Your biscuits just
aren't gonna be the same. We want little nuggets
of butter throughout that'll puff up in the oven and just like make these biscuits flaky, tall and amazing. My butter's cubed up. It's time to sprinkle this into our flour. Don't just dump it in, because this falls in one giant clump. In you go, little butter. It's raining butter right now. Right now you have two choices. You could use your clean
hands or a pastry blender. I'm gonna use my hands today. It's a Sophie's choice. I'm working the butter
into pea-sized pieces. It's really easy to break apart. And I love how like tactile and this feels nice in your fingers. These buttermilk biscuits
go well with so many things. And a lot of times if you
have like a ho hum dinner or you're gonna someone's house and you wanna bring something special, but like make it really easy, these biscuits are the way to go. These biscuits or a drop biscuit? Oh my gosh, so good. You could be having leftovers for the second night in a row, but make these biscuits
and it's gonna be amazing. Some nice salty, good butter? Yes. I just so happen to have
ice cold skeleton hands, which is great for pastry making. If you have hot little
hands, pastry blender, it'll do all the work for you. I'm gonna wash my hands and
now grab the cold buttermilk. One of my most prized possessions is this. No, I'm kidding. Is this three quarter measuring cup, it comes in so handy. It's very old but useful. Alright. Three quarters of a
cup of cold buttermilk. Oof. That's very full. Wait, I need a spoon. Okay, that worked out good. I'm gonna drizzle my buttermilk in, it's 180 mils, by the way; while I stir. I'm gonna be very gentle. Gentle with my biscuit dough. We're adding a liquid to the flour now and I don't wanna activate the gluten and have a tough biscuit. I want a tender, flaky,
amazing, buttery biscuit. So you're stirring as little as possible, just until it comes together. Oh my gosh, smells so good. I dunno about you. You can let me know if you did this too, but I used to drink buttermilk as a child. I love the tangy taste. And I thought everybody did, but I don't think that's true. Bring this together. It's gonna be really shaggy and so messy. I'm just finding any kind of pool of flour and nudging that into the wet parts. I'm not trying to get a cohesive dough to form in the bowl. Get a little bit of flour. Flour your work surface ever so lightly. Alright, don't be scared
if this looks crazy. You're like, you lied to me. This isn't a dough, it's
just a pile of nonsense. It works. We're gonna pat this together now, so pat it down and into a rectangle. Should be about like 10 by eight inches. A little bit bigger than
a sheet of normal paper. (humming) Soft, tender, amazing biscuits. Oh, with a honey butter? Maybe I'll show you how to make a honey butter at the very end of this. This looks nice. It's time to start folding, so pretend it's letter
and fold it into thirds. It's gonna be a little bit
dodgy at first, I'm warning you. Fold that over. I'm using my bench scraper to help me out. If you have any crumbs, just pick them up and put them on top. I'm gonna turn this 90 degrees. A bench scraper really comes in handy, 'cause it can lift things
up and help you out. We're gonna roll this out into another eight by 10 inch rectangle, quarter of an inch thick. I forgot to flower my
rolling pin, didn't I? Okay, roll, roll, roll. Now it's starting to come together. It was totally shaggy at first. And what we're doing here, is creating pages of butter to create those layers that'll rise up and make that wonderful, flaky biscuit. I'm gonna repeat the process
and fold one more time. Fold that over too. Pat, pat, pat and change this 90 degrees. And we're gonna roll this out. I'm on my third fold and rotate. I've been super stingy on the flour, relying on my bench scraper
to lift up the dough, but you can add more as needed here. Just like that. One more time of a thin,
quarter inch thick roll. It's our final fold, but here's the deal. Yes, same third situation, but now I wanna roll this into about three quarters of an inch
to half an inch thick. We need to have some height, so that it can rise up and not be a paper-thin biscuit. This time, go for a 10 by
five inch piece of dough. My dough is just between half an inch and three quarters of an inch. That's the good range. I have my baking sheet
lined with parchment paper, but you can use a silpat too. We're gonna cut two and a
half inch circles of dough with our cookie cutter. Have your flour handy, though, because it's always so good idea to flour your cutter in between each cut, so the edges don't stick. You don't wanna seal the
edge of your biscuit down. It should be relatively free, so it's gonna rise up
and make those flakes. I have six beautiful biscuits right now, but I want eight and I'm not gonna waste this dough, so let's re-roll the scraps. Just press it together like this. Press, press, press. These will not be as pretty, but that's okay. They're gonna be delicious anyways. I'm gonna have an extra crazy biscuit. I'm gonna call him "Scrappy." The finishing touch for these biscuits before they go into the oven, is a brush of buttermilk
right over the top. Not on the sides, leave
the sides nice and free, but the top will get that brush. It'll give it a beautiful tangy taste, right when it goes into your mouth, and also helps them just be a little bit nice and golden. Your unbaked cut biscuits can be frozen and you can bake them from frozen too. They'll last about a month in the freezer and you can bake them
straight from frozen. Just add about two minutes of bake time. They're gonna be golden and amazing. If you're wondering why my biscuits are scrunched up together, it's gonna help them rise evenly. That's why they're almost touching. These guys are ready to go into the oven, 425 for twelve to fifteen minutes, or until the tops are golden brown. In you go! While my biscuits are baking, I'm gonna whip up some honey butter. It's so easy and totally worth it. Grab a few tablespoons of butter. It's really up to you. Spoonful or so of honey. This is from my bees. All you have to do now, is just mix this up until
it's nice and combined. I love using salted butter with this, because it's like salty and sweet. If it's unsalted, little pinch will do ya. If you wanna have a little
bit of extra flavor, a dash of vanilla, like
half a teaspoon or less, you could use vanilla bean paste, or add things like cinnamon in. Hmm, it's gonna be so good. My biscuits are out of the oven, golden, flaky and amazing. These guys are destined for dinner. I am treating myself to Scrappy
before the kids come home, with a nice helping of honey butter. That is light and tender on the inside, perfectly crisp on the outside. And I love the gentle tang
of the buttermilk throughout. I hope you had a chance to make this recipe with the honey butter. And if you like this video, check out my bread playlist.
