My mother is Texas born and raised, so real deal buttermilk biscuits is something I grew up off of. No store-bought or fast food chain will ever be able to stand up against these incredibly flakey and buttery homemade biscuits. The cool thing about these beautiful little quick breads is that they are exactly that; quick. You can make these so fast and easily, and yet the final product looks and tastes like hours of work. Make these any day of the week for any purpose, but they go best with a group of people. Breakfast, brunch, lunch, dinner, you name it. Plus Easter is coming up… you’re family and friends will thank you if you make this for them. You read the title…they’re flakey af.
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Music – Flashback By Jef: soundcloud.com/jeff-kaale
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*Recipe adapted from Bon Appetit*
Ingredients you’ll need:
463 grams all purpose flour (3 cups)
195 grams cold unsalted butter (3/4 cup plus 2 tablespoons)
250 grams cold buttermilk (1 cup plus 2 tablespoons)
1/4 teaspoon baking soda
10 grams white sugar (2.5 teaspoons)
8 gramskosher salt (2.5 teaspoons)
10 grams baking powder (2.5 teaspoons)
20 Comments
METRIC ALL THE WAY
Joshua before he became a comedy genius
Came out perfect on the first try. You're always hitting home runs with these recipes. Keep killing it.
You mean scone
Man I really, really miss this mellower Josh, without all the insane amounts of editing, one-liners, and jump cuts. This was peak Joshua Weissman for me.
Can the dough be frozen? For later, next day, etc.?
2023 checking in. Thanks Josh!😊
Someone has been watching and copying American's Test Kitchen videos… Josh. You should have stuck with their instructions and just grated frozen butter into the dry ingredients, mix thoroughly and fold and roll 5 times, then refrigerate for an hour. Once chilled cut and bake. Tell me something Josh… have you ever made your own recipe, or just use others work to pass off as your own?
Ah…. Biscuits
– Bandit
Why did you not 1. Coat frozen sticks of butter in flour first and then 2. Grate it w a box grater? Butter shreds get trapped when baking and create pockets in the layers
The premise that this guy thinks his audience lives in cupboard is a little insulting.
Young Joshua Weissman🤌🏼
Have you been taking estrogen? I mean this with the most respect, your face looks like it's rounding out. You would make a very cute trans woman! Thank you for your cooking videos!!
No cap 🧢 😂them biscuit ugly af but good job though 😂
These look a little dry, Josh. Gonna try Preppy Kitchen recipe first, then I'll try yours if his weren't good. Cheers.
Is that 250 grams or mililiters of buttermilk??? I love the more precise measurements!!!
May I also suggest cutting the dough into 4ths and stack again, it will add more layers and help them rise even further!!!
Finishing salt goes on after they cook!!
Throwback
Blacklisting your channel for terrible title. Grow up and have some class.
I love the recipe but my country is hot af, even if i got the butter from the fridge it's still melty when I'm already rolling the dough 😢