These buttery, fluffy and mouthwatering buttermilk biscuits are easy to make and so delicious!
A while back I met one of my favorites chefs–the one and only– Tom Douglas. Not only did I have the opportunity to try some of his famous dishes, but as I was gifted his famous book: The Dahlia Bakery cookbook.
The Dahlia Bakery is, in fact, a famous bakery located in Seattle, Washington and it is known for its famous artisan breads, and homemade pastries and cakes.
I need to book a trip to Seattle.
Today’s recipe is inspired and adapted from his recipe of “Malted Buttermilk Biscuits”… These biscuits are AMAZING. They are buttery and fluffy with a hint of sweetness because of the barley malt.
A couple of weekends ago, as I was getting ready to make these delectable biscuits, I realized that I was missing a couple of the original ingredients so I decided to adapt the recipe just a bit and to my surprise, the biscuits came out pretty tasty!
And I just simply call them buttermilk biscuits…
Here is the recipe:
- 3¼ cups of all-purpose flour
- 2 sticks of really cold butter, cubed
- 1 cup of buttermilk
- 2 tablespoons of white sugar
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon of salt
- Preheat the oven to 400 F
- In a large bowl, add the flour, sugar, baking powder and salt. Combine well.
- Add the cold butter and using a pastry cutter mix everything together.
- Drizzle the buttermilk over the flour and butter, stirring slowly until the dough comes together.
- Transfer the dough to a clean, lightly floured work surface.
- Knead the dough for about 10 minutes, until everything comes together.
- Use a rolling pin to press the dough into a flattened ball.
- Using a round cookie cutter, cut out the biscuits. Place on a baking sheet
- Brush the top with melted butter and baked until golden, about 20 minutes.
No buttermilk? Make your own!
Tell us what you think about this recipe and as always…
Disclaimer: This is not a sponsored post. I just truly love Chef Tom Douglas recipes 🙂