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:
- 3 1/4 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.
Nothing like freshly baked biscuits!
No buttermilk? Make your own!
Tell us what you think about this recipe and as always…
Happy Cooking
Johanny
Disclaimer: This is not a sponsored post. I just truly love Chef Tom Douglas recipes 🙂
Made them today. Followed recipe exactly. Made quite a few. They looked like the picture but not quite so brown on edges. I Baked them 21 min and I brushed tops before baking with buttermilk and sprinkled a little sugar on top of each one. They were ok but not fluffy enough for me and didn’t rise much. I’d say a denser recipe. If you have a lot of strawberries and syrup it works better. I had no whipping creme so just topped them with a scoop of ice cream. Nobody complained so must be ok. KL