Recipe of Tasty Sharon's Flaky Buttermilk Biscuits

Sharon's Flaky Buttermilk Biscuits Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

These biscuits are excellent as a base for strawberry shortcake, as well as for savory dishes like biscuits and gravy. Recipe courtesy of The Oregonian, haven't tried this yet but the biscuits look good!

Here is the best “Sharon's Flaky Buttermilk Biscuits” recipe we have found until now. This will be smell and look delicious.

Ingredients of Sharon's Flaky Buttermilk Biscuits

1. Prepare 8 tbsp of butter ( divided).
2. Prepare 2 cup of all-purpose flour.
3. Prepare 2 tsp of baking powder.
4. Take 1/4 tsp of baking soda.
5. Prepare 1/2 tsp of salt.
6. Make ready 3/4 cup of buttermilk.

Sharon's Flaky Buttermilk Biscuit recipe is one of the all-time favorites with FOODday readers, plus which Portland restaurants make the best biscuits.Skip to Article Try these flaky buttermilk.Sharon Benton brushes her biscuits with margarine, but acknowledges that butter tastes better.Feel free to use either, and to add texture and flavor to these simple rounds with an optional sprinkling of coarse salt.

Sharon's Flaky Buttermilk Biscuits instructions

1. pre-heat oven to 450°F.
2. melt half of butter in 8" or 9" square baking pan.
3. sift all dry ingredients together in mixing bowl and cut in the rest of butter. mix should resemble coarse cornmeal.
4. make a well in flour mixture and add buttermilk all at once. stir only to moisten and dough pulls away from sides of bowl..
5. gently knead dough 10 or 12 times.
6. pat or roll dough to about 1" thick and cut onto 2" biscuits.
7. place in baking pan and flip so both sides are covered with melted butter..
8. place them close together in pan and bake for 12 to 15 min..

In hot or humid environments, chill the flour mixture, grater, and work bowls before use.The dough will start out very crumbly and dry in pockets but will be smooth by the end of the folding process; do not be tempted to add extra buttermilk.Apparently these heavenly biscuits are The Oregonian's most-requested recipe, and there's a good reason for that – they are easy to make and super tasty.

Combine the dry ingredients in a bowl, or in the bowl of a food processor.Cut the butter into the flour mixture until the mixture is like coarse meal and the butter is in small, pellet-sized pieces (slightly smaller than a pea).These buttermilk biscuits are rich, buttery, and flaky with a toasty golden crust.What you'll need to make Buttermilk Biscuits.Step-by-Step Instructions A great trick to further ensure tall & flaky biscuits is to pop the tray of unbaked shaped biscuits in the freezer while your oven preheats.