High-Rise Buttermilk Biscuits

This recipe comes from chats with friends and many weekend mornings of making biscuits. Pay close attention to technique – it is certainly as important as the ingredients – and you’ll surely make a moist, airy, tasty biscuit with good rise. Important: Use fresh, aluminum-free baking powder; this is less salty than regular baking powder and allows you to add more without affecting taste.

Step: 1

Preheat oven to 500 degrees F (260 degrees C).

Step: 2

Mix flour, baking powder, and salt together in the bowl of a stand mixer with a paddle attachment. Add unsalted butter and mix at medium speed until well incorporated and the mixture resembles wet sand, about 4 minutes.

Step: 3

Remove the bowl from the mixer and fold in buttermilk until dough sticks together.

Step: 4

Dump dough onto a flour work surface; pat into a rectangle. Pat remaining dry crumbs into the mixture by hand.

Step: 5

Cut dough in half with a floured bench knife; stack cut halves on top of each other. Press layers together to about 1 1/2-inch thickness, shaping a long rectangle as you go. Repeat 3 to 5 times.

Step: 6

Cut dough into 8 even squares with the bench knife. Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit.

Step: 7

Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.

Step: 8

Bake biscuits in the preheated oven, checking halfway through bake time, until tops are golden brown and a toothpick inserted into the center comes out clean, 14 to 18 minutes.

Per Serving: 349 calories; protein 6.5g; carbohydrates 52.5g; fat 12.4g; cholesterol 32mg; sodium 973mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.