How To Make The Best Buttery Buttermilk Biscuits in the WORLD! (Detailed video)

want to stay updated on all our videos click the subscribe button click the build button that's it the first thing I do is one stick of butter and it has to be unsalted I cut it into cubes and like I said this is one stick of unsalted butter and after I finish finish cutting it into cubes I'm going to put it in the freezer and let it get super super cold not the refrigerator but the freezer you heard me right yeah so I'm gonna take this and I'm gonna put it in the freezer and let it get super cold and it's usually 15 20 minutes I got some buttermilk I'm going to put this in the freezer as well because I want it to be not frozen but super duper cold one cup of buttermilk and I always get the full of fat buttermilk if I'm gonna eat biscuits yeah I'm gonna go all the way out so I'm not gonna get no fat-free I'm not going to get any 2% buttermilk I get the full fat buttermilk to me that's the best bread okay so the next thing I'm going to do I'm going to measure out two and a half cups of flour [Applause] what I always do is fluff up my flower and I use King Arthur Flour but also use gold-medal unbleached flour what I do I shake it in the cup when the measuring cup let's turn this up so y'all can see it I don't pack flour and I just lightly sprinkle it in a cup take this two cups I need a half a cup I have two and a half cups we're gonna put a teaspoon of salt on here Sarge's fill it to the top and then just go over the top of it once the spoon of salt baking powder and that's two tablespoons yeah you're right two tablespoons [Music] - now get a whizz and I whisked back together and believe it or not sometimes I even sit this in the freezer since everything else has to sit in the freezer because you want everything super cold when you're making biscuits and that is the key that a lot of people don't think about so I often sit this in the freezer as well hey everything else is sitting there so just sit it down sit it in there to cool it off I don't always hit it in there but I'm gonna do it this time so I'm gonna just stick it in the freezer if I can find space in the freezer with this quarantine going on all a lot of meats and they're in the freezer I'm not a freezer meat type of person I bought meat fresh and I cook it right then I haven't frozen meat in years I mean literally five six seven years I just don't like frozen me I don't like to take it out the freezer unthawed and all that I don't but since this quarantine we would have bought a lot of meats and stuff and they will have it in the freezer so our freezer is full so we're gonna let that stuff sit in the freezer for about 15-20 minutes and I'll be back okay I took the flour out the freezer and I'm gonna put it over in this food processor now if you don't have a food processor you can always use that you call those thing a pastry cutter I have a pastry cutter but this is just easier for me and I'll put this in here make sure making sure that the own baking powder the salt and the flour what I do now I get the bar and I put the butter down in here me charter this boat okay so so y'all can see this and so I have the flour mixture and the butter all then I put a little well in the middle like a whole let me clear thing out in the middle and in that Center I pour in my icy cold buttermilk which yes sort of frozen looked at but it'll be okay though real soon I put two tablespoons of honey in there too you and I mix all of this together and you don't want to over mix the dough mix it just until everything is combined make sure the flour is mixed in and they don't like I said don't take long if you're on buttermilk does have a little icicles to ISIL you can always on their thoughts really quick trust me mine is already thought okay so that's enough mixing and really I don't need this man i I just always use it but you don't even need this man I put it down to keep stuff from sticking to the table let me sit not the table with the counter and I'm a sprinkle a little flour make sure y'all can see this and I turn this out switch it off and see this and I just put it all together make sure everything all of this rake it all these four crows make sure all of this is in here now what I do is I take it and I flatten it out and if it starts sticking to your hand what I do is I just take my hand and put a little flour on it I have a little flower bowl over here so when I Pat it it don't stick and I tape and I fold this side and I fold this side and I take it and I turn it this way it's a little bit more flour on my hand because it's sticking and I flatten it out again and this is what creates the flakiness like the layers and the biscuits yeah that's where it is to flatten it out I'll take this in put it on top of this here and if this starts sticking down here just put a little flour so you have to do a little not like flatten it out again I taught my husband how to make these and he did a great job the first time like I was impressed I was like yeah thank you do it again and you do this about I'll say four or five times I'm gonna do it one more time okay so that's enough of that so now what I'm gonna do I'm gonna take it and roll it with my rolling pin roll roll roll and you want to flatten it out and I'm putting it on a whole frying pan so usually how many biscuits do I usually get in there about no nothing it's been a while since I made biscuits though and see when that happened to start sticking just take it and I'll rub some of this flour on my pan and I'll keep rolling you can also sprinkle a little on top of here and the key to heaven all of your biscuits rise the same height this has to be the same height and I don't always get this right the biscuits are delicious now but if you want to look good too you definitely want to this height to be the same all the way around now sometimes like right now you see how high this is compared to the inside if I cut these biscuits these are not going to rise as high as these so this is the part that always struggle with one side you look thicker than the other and so I have taller and shorter biscuits my height is not consistent so let's see let's look at it from the side and I'm only doing this because I'm doing the video but usually hey if some up higher than other but another thing about some being higher the higher ones is going Brown quicker than the ones that's not as high so you got to be careful with that too you want them all to brown evenly so they all have to be somewhat the same high because you have some that get darker than the other okay so I must say that this is the height I warn hmm yeah now I think this hold on I like my eyes to be a little thicker so I'm a puff my back in sorry cuz I forgot I do like my eyes a little um higher cuz then you see all the flakiness so I'm gonna do model like this so I'm gonna cut up now when you cut with this cutter you go down don't twist do not twist just go down and bring it back up go down like this bring it back up well I did that one perfect this thing usually they don't come out come off that easy but I'm gonna put them in here so you see the height to that one so if I can get all of them that height I might be good so they acting so good it's like usually when I do that maybe sticking all to this and I have to put it in Flour and you put it so those are high the same height then you flatten this a little bit I want this to be sort of the same height ooh and you want to try to get as many biscuits out of the first roll and I'm putting it in a cast-iron skillet because those are the best things to cook biscuits in I don't always greased the bottom now there is a little Crisco shortening not oil but shortening on the bottom of this frying pan and when I say a little I mean a little just a little to sort of I guess moisturize the bottom of the pan but you really don't have to put anything at the bottom there seal on bake fine my mother used to always put um she always used to green grease the bottom of her pants oh I just like doing it and you won't the biscuits when you put them in the pan you want them to be side by side you want them touching so when they rise they rise up if they're not touching they might go out this way so you do want them to be side by side touching definitely that see trying to make sure this is can I get another one in there let's see can I get one more I think I can get one more in there let me slide these over yeah I think I can get one more on that side so so I'm gonna have to re-roll and I don't like the reroll cuz the more and more you play with the dough they get tough so so let you re roll one well actually two more cuz I got to put one in the middle so let me see can I roll this yes and biscuits are messy I got a flower everywhere but they're so delicious and it took me a long time to learn how to make biscuits man I tried so many recipes to one even finally and then one day I just I don't know what happened but one day I tried and I'd like us I've been trying for years like five six seven years and I couldn't get it right and then one man because they never taste right and then one day I tried it in ever since then it's just been on and poppin I was like oh I finally got our soul happy y'all would not believe how much joy that brought cuz I love discont hot buttermilk biscuits chow I could probably eat biscuit every day I could probably eat corn we're hot butter corn bread and biscuits I could probably eat every single day if I had to I would not complain if I had anything area okay so here's the biscuits and you see all of you gonna rise and they shoot rise up this one looks a little taller than some of the other ones but we'll see how it works out now I'm gonna take a brush and I'm gonna brush a little buttermilk on the top of them the top of each one of them gives it more flavor okay and so here I'm putting them in the oven now and we're sitting the oven for 425 and I usually bake them for about 15 minutes 15 20 minutes somewhere around in there but 15 minutes I start checking the oven to make sure they're not burning so we'll be back you okay so here are the biscuits huh now let's brush on some it is there's a goodness now you see what I mean about how some of them rise higher than us see this one is a little higher so it Browns quicker this one in the middle is a little lower so it didn't Brown as fast as the one that's highest so now look at these these are light and almost take one out and bust it open so y'all can see I'll get the highest one so this is how it looks on the bottom oh and you see trying to open it look at all this flakiness nice and moist got a good Brown at the bottom and it was about um how long did the east and oven ice at him originally initially was fifteen minutes then I added another two or three minutes to get this brown on the top but yeah so this is them young and they are so delicious I swear we're about to eat thanks for watching

Channel: Brick Built

Views: 882,768

Rating: 4.917345 out of 5

Keywords: brick built, bodynomics, buffie the body, buffy, exercise, lose weight, gain weight, how to make biscuits, buttermilk biscuits, buttery biscuits, best biscuits, baking, bread

Id: xzVFFFzbi0o

Length: 23min 40sec (1420 seconds)

Published: Fri Apr 24 2020