Jumbo Flaky Buttermilk Biscuit Recipe
Elevate breakfast with my Jumbo Flaky Buttermilk Biscuit recipe. Flaky, buttery perfection in every towering bite! Double the recipe for jumbo biscuits as shown in the video and pictures.
Imagine a kitchen where love and laughter mix with the smell of grandma’s baking. That’s where I learned the magic of flaky buttermilk biscuits.
Picture golden wonders, soft and warm, made by grandma’s hands. Today, I’m sharing her secret with you. Each biscuit is a taste of family stories, a bit of tradition baked with love.
So, grab a seat at our virtual table. Let’s make this Jumbo Flaky Buttermilk Biscuit recipe together, and as you take that first bite, feel the warmth of grandma’s kitchen and the joy of a simple, delicious treat.
Tips and Tricks
- Chilled Ingredients: Ensure your butter and buttermilk are cold. Pop them in the fridge before starting for flakier biscuits.
- Don’t Overmix: Gently incorporate ingredients. Overmixing can lead to tough biscuits. Aim for a shaggy dough.
- Layered Goodness: Create flakiness by folding the dough. Fold it like a letter, creating layers that puff during baking.
- Proper Cutting: When cutting out biscuits, use a sharp, floured cutter. Avoid twisting; a clean cut helps them rise evenly.
- Baking Sheet Placement: Arrange biscuits close together on the baking sheet. This helps them support each other while baking.
- High Temperature Start: Begin baking at a higher temperature (e.g., 450°F/230°C) for a quick rise, then lower it for even cooking.
- Brush with Love: Brush the tops with melted butter before and after baking for that golden, buttery finish.
- Jumbo Biscuits: Double the recipe for jumbo flaky buttermilk biscuits. Perfect for chicken biscuits or any other delicious sandwiches
Jumbo Flaky Buttermilk Biscuits
Craft jumbo biscuits using this recipe. Perfect for breakfast or sandwiches, these flaky delights guarantee a buttery sensation in every bite.
Equipment
- 1 Food Processor optional
Ingredients
- 5.5 cups All purpose flour
- 4 tsp Baking powder
- 4 tsp Sugar
- 3 tsp Sea salt
- 32 tbsp Cold cubed butter
- 2.5 cups Buttermilk
Instructions
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt
- Transfer dry mix to food processor then corporate the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs
- Transfer back large mixing bowl. Make a well in the center of the mixture and pour in the cold buttermilk. Gently stir until just combined. The dough will be shaggy.
- Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 1/2 inches thick.
- Fold the dough in thirds, like a letter. Pat it back into a rectangle and fold again. Repeat this process 2-3 times to create layers.
- Using a floured biscuit cutter, cut out biscuits and place them close together on the prepared baking sheet. For regular size biscuits cut into 16 squares but for jumbo, cut into 8 squares.
- Bake in the preheated oven for 5 minutes on 450 degrees for a quick rise. Then lower temperature to 400 degrees for the remainder of the 15-20 minutes or when golden brown.
- Brush the tops with melted butter for an extra buttery finish.