Bobby Flay Buttermilk Biscuits Recipe
Let’s talk biscuits—Bobby Flay style!The secret to Flay’s biscuits? Cold ingredients are crucial for that flaky texture.This recipe uses a simple technique of cutting cold butter into flour to create those distinct layers.Don't overmix the dough! This is a common mistake that leads to tough biscuits.I’ll walk you through each step, including Flay’s method for folding the dough.
Servings: 8
Ingredients
- 4 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 12 tbsp Unsalted Butter cold, cubed
- 2 cups Buttermilk
Instructions
- Preheat your oven to 450 degrees F.
- This high heat helps achieve that golden crust.
- In a large bowl, mix the flour, baking powder, baking soda, and salt.
- Use a whisk for even distribution.
- Add cold, cubed butter to the flour mixture.
- Cut the butter in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Pour in the buttermilk gradually.
- Stir until the dough just comes together, being careful not to overmix.
- Roll out the dough to about ¾-inch thick.
- Fold the dough in thirds (like a letter). Rotate 90 degrees, pat out again, and repeat the folding process 1-2 more times.
- Cut biscuits using a round cutter and place them on a parchment-lined baking sheet.
- Bake for 12-15 minutes until golden brown.