Homemade Buttermilk Biscuits - 3 Ways | Emily Brees | Skillshare

Homemade Buttermilk Biscuits - 3 Ways

Emily Brees, Food Blogger + Travel Writer

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5 Lessons (24m)
    • 1. Homemade Buttermilk Biscuits 3 Ways

      1:04
    • 2. Traditional Southern Buttermilk Biscuits

      6:29
    • 3. Cheddar Chipotle Biscuits

      6:49
    • 4. Angel Biscuits

      6:10
    • 5. BONUS Class

      3:36

About This Class

Join Emily, the food blogger behind OatandSesame.com, and learn how to handle dough for making amazing buttermilk biscuits. From tall & flaky to soft & pillowy. This class is designed to make your next biscuit experience off-the-charts delicious!

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Transcripts

1. Homemade Buttermilk Biscuits 3 Ways: Hi, everyone. I'm Emily, and welcome to homemade buttermilk biscuits, three weights and this class. I'll teach you the entire process of biscuit making so that you're comfortable making biscuits at home for your friends and your family. We're going to start off with a nice traditional Southern buttermilk biscuit with lots of flaky layers in a tender interior perfect for those breakfast sandwiches. Then we'll make a cousteau for a soft, pillowy biscuit that you can store in the fridge for up to a week and you can take this gets Ala cart. Wanna design finally will make a nice savory biscuit with a cornmeal twist. As an added bonus at the end, we'll make another quick and easy biscuit. Just expand your biscuit making capabilities. You'll need no special equipment, just a bowl in your hands. So come on and join me on this biscuit making adventure 2. Traditional Southern Buttermilk Biscuits: everyone welcomes have buttermilk biscuits. We're going to start with traditional Southern biscuit. When I married into the Southern family, being a a northerner, I never really had biscuits growing up, so I really needed to learn how to make him. And this is the 1st 1 I learned how to make. It's our favorite. A couple of tips to get you started. You definitely need to have cold ingredients or buttermilk should stay really cold, so you want to measure it. Maybe put it back in the fridge until you're ready to use it. Your butter should be very cold as well. I've got some of the fridge already waiting for me. I'll cut up into little cubes and your flower. You should definitely kind of sift your flour a little bit. You don't want it really compact when flower gets shipped, its, you know, stacked on top of each other to the flower really compresses and really kind of fluff that up. When you use it. I usually just use all purpose flour. If you can find some white lily flour, it's a little bit softer wheat, so I usually maybe mix about one cup. The white lily flour into the all purpose flour mixture, but you could just do all purpose. I often just do that. So let's dig in. All right, So we've got our flower measured along with some baking soda, baking powder and salt. So the next step is to cut in our butter, so we're gonna want to take very cold butter. What you're gonna want to do is cube the butter into little pieces here, just like I've already done. Or you can take one of these box graters and you could take a frozen stick of butter and you can just great your butter in, So that makes a little pieces already. Now, if you were to put the cube butter in, just go ahead and toss it in and show you how it works. Here, kind of want to mix it around, and what you're gonna want to do is just give it a squeeze with your fingers, kind of push it out. The goal is to end up with a mixture that has just little tiny bits of of cold butter. So you kind of have to be quick in your mixing. Now if you didn't want to use your hands. You could also use one of these cutting tools, but it just depends what? Your preferences. All right, So when you've got all the butter broken up into these little tiny, kind of bite size, piece size pieces here, then you're ready to add the butter milk. So you're just gonna pour in your buttermilk and then you can mix it with a wooden spoon. Or I have this really cool tool that I got on a King Arthur's website That's like a dough mixer that I like to use, but eventually you're going to use your hands. One of the most important things a biscuit making is that you don't want overwork the dough . So once you have all the liquid incorporated, you kind of want to just get the drive. It's off the bottom. Here, it's gonna be sticky. Don't worry about that. I kind of just incorporate all that flour on the bottom, and then you're gonna want to turn it out onto your work surface. Sprinkle a little flour so all this does is going to get incorporated together, even if there's little drive bits as you press out the dough. So I don't really worry too much about there being little drive. It's because as you work the dough, it's really going to get mixed in. So you're just gonna want to press it out to a really rough kind of texture here. Don't worry about how it looks then. Then what you're gonna do is you're gonna lipid over on each side and you're gonna press it out again. This is creating layers within your your dough. I took all the edges in, and then you're gonna do it again. Can fold over once on this side once on this side, turning around, impress it out. This time you're gonna press it out, too, however sick you're gonna want to make your biscuits. Now, if you want really tall, big biscuits, you're gonna want to, you know, make the dough about 3/4 ridge thick, maybe even an inch depending how big you want to go when I like to do is press it out. So I have a good space with my biscuit cutter. I think I need to make it just a little bit longer so I could get eight full basic. It's all right. So then you're gonna want Teoh start over here was pressed straight down to cut your biscuit and you'll see that you can see the little layers on the sides here, see all those layers. So you want to place the biscuits on a baking sheet that has a strip of parchment on it. I have this lovely reusable parchment that I love, and you want to put him kind of close together because the steam is going to escape out the sides. And if they're closer together, that steam is going to be a little bit more trapped and kind of pushed him a little bit higher. So off we go to our 400 degree oven. 3. Cheddar Chipotle Biscuits: Hi, everyone. For this biscuit recipe, we're going to make a savory cheddar Chipotle cornmeal biscuits. So we're just gonna take a little bit of corn meal and mix it in with the all purpose flour just to give a little bit of a different texture. And we will have some green onions and little people if ever. And, of course, she's lots of nice cheddar cheese. For this recipe, I'm gonna show you how to mix it in your Cuisinart. So if you have one nice Cuisinart, you can use that. Otherwise you can definitely mix it by hand as I showed you in the traditional biscuit recipe that we just So let's get started. Okay, so the first thing that we're going to do as we're gonna place our flower inter cornmeal and this is finely ground cornmeal, our sugar, salt, baking soda and baking powder indoor Cuisinart. And we're just going to give it a nice pulse here to get it mixed up. And you can definitely do that by hand if you need it to. Our next step is to take just 1/4 cup of this flower out. I just can't even it off there and that's gonna be our extra flour in case we need to add more. If our dough is too wet, then what we're gonna dio is at our butter that we've cubed cold butter unsalted at its for mixer, and we're gonna pulse it until it resembles small bits of butter, kind of like peas or feta cheese. And you can see we've got these small little bits that resemble just pieces of, uh, broken up feta cheese or peas. And that's the texture that you want. And of course, you can do this by hand as well, just as I showed you in the traditional Southern buttermilk biscuit recipe. Next we're gonna add are shredded cheddar cheese, and I've chosen to use a white cheddar. We're gonna add it to our mixture here, and then we're just going to give it a pulse to incorporate. It could be just three times, and then we'll transfer this to a large bowl. Next we're gonna mix together are wet ingredients. So I've got 3/4 cup of butter milk in one egg, which I'm just gonna quickly whisk together. Then I'm gonna add the green onions that I have sauteed until they're soft and are chopped chipotle peppers, and we'll stir all that together. Now we're gonna take our flour butter mixture and we're going to add the wet ingredients solo. Just make a little well in the middle of our bull. Here poor are egg mixture in. And then we're gonna mix this using broad strokes until it's all incorporated. Now we've set aside just a little bit extra butter milk in case we need to add a bit more and you have a nice sticky dough to work with here. I don't think we need any more butter milk. We're gonna turn this on to our work surface. We're gonna take our flower that we set aside. Sprinkle our work surface here and pour the dough out. If the dose seems a little bit sticky, you can always Sprinkle the top of it with a little extra flour toe. Keep it from sticking to your fingers, but we're gonna press it out into 1/2 inch rectangle. Here. We're gonna fold it over just like we did with the traditional biscuits that we made earlier. Give it another little Sprinkle flower. Press it out again, do it another time getting a little sticky down there. Make sure we get a good base of flour here. This does going to be a little bit stickier than the traditional dough that we made all rights. We've pressed her dough out and we've cut the biscuits to ate biscuits, and we've given each of them in a wash. So just brush the tops of these with a little bit of egg, just egg and salt mixed together and just just lightly brush the tops of each and we're gonna put them in the oven. 4. Angel Biscuits: for our third biscuit. We're gonna be making angel biscuits. And these are a little bit different from the 1st 2 biscuits that we've worked on. He is. This gets used yeast. Oh, and they have the addition of shortening as well as butter. And what's very different is that instead of cold, cold, cold ingredients thes use room temperature angry. So room temperature, buttermilk room temperature, butter room temperature short. Another great thing about these biscuits is that they freeze really well so you can take them all and then freeze. Um, pop about you. Also, the dough last for a week in the fridge so you can just pull him out, baked two or three biscuits with dough back and have the rest later in the week. So let's get started. So the first thing that we're gonna do is we're gonna dissolve our yeast and sugar together in some warm water. So you definitely want to take the temperature of your water and make sure it's between 110 215 degrees we're going to do is just working a Sprinkle it in our water here, give it a little stir, and then we're gonna set it aside. The next step is to take our self rising flour, which you can make self rising flour at home. Or you can just buy it already. Premixed, it's just baking powder, salt and regular all purpose flour. So I've got that mixed up here and we're gonna add R cubed butter. And I highly recommend cubing the butter and the shortening before it comes to room temperature. Because it's just easier to cut, and you're gonna just get it all distributed and you're gonna cut it in just like we did on the other biscuits. I just want it to turn into little bitty pea sized bits of butter. In short. All right, so there you have a little bitty pieces and we're ready to add our yeast and our buttermilk . The next step is to take our yeast, which it's been about 10 15 minutes, and it's completely dissolved, and we're gonna corps that into our buttermilk here, we're gonna take this mixture, going to make a little well in the center. Here. I'll take this mixture and poured into the middle, take a wooden spoon and incorporate it to a nice, shy Edo Now we're going to flower our work surface. Far it really well, we're going to turn our dough out onto this work surface here, a little bit of the flower here, and we're gonna need this dough by folding and pressing it out for about 10 minutes until it forms a really nice soft dough. So after about 10 minutes of just folding and pressing, should have a nice soft Joe shouldn't be sticky anymore. It should be nice and smooth and tender. And at this point, you can either store the dough in the fridge for later use. You can cut the biscuits right now. You compress it out toe, however thick you want it folded again and press it out about one inch and bake the biscuits. Or you can let the dough rise in oil bowl for another half an hour, and that's going to give you super light biscuits. So just depending on how much time you have is what you're gonna do for your next step, I'm gonna bake my biscuits now at least half of them. So we're gonna do is we're gonna cut our dough in half. I'm gonna store half in the fridge for later in half. We're gonna roll out right now. It's going to flower my work surface Really well. Here. 1,000,000. My dough out Cuban missile press. We're gonna fold it again, and then we're gonna take a ruling, kid, and we're gonna roll out this dough to the thickness that we want. Okay? So fold the dough twice and rolled it out. Do that half inch sick. And now these biscuits I like to make pretty small, making sure that you don't twist as you go pressing straight down. And these biscuits, they're gonna have to rise for 1/2 an hour. So after you're done, cutting these out, place alone and hungry or a greased cookie sheet and let the rest 5. BONUS Class: All right, everyone. You've made it this far. So now we're gonna do an extra special bonus biscuit. It's quick and easy, biscuit. All we need is a little self rising flour and some yogurt and salt and are lower bowl. Then we're gonna make a well in the middle with our fingers here, and we're gonna add about 2/3 of the yogurt mixture. All right, so now we're just gonna mix in this yogurt. Using broad strokes is the doe seems to dry. We can add more of her yogurt mixture. Getting to be a nice, good, wet, shaggy texture. Um, I think I might need to add just a little bit more of our yogurt thing. Maybe a tablespoon. And when it comes together, we'll see Nice shaggy dough. It should be, you know, a little bit dry to the touch. Not too sticky. All right, So now we want a lately flower are surface so that we can press out or dough here? No, just kind of gently press out the dough to the thickness that we want, which is about 1/2 inch thick, just like that. Then we're gonna fold it once. Sure, that's flowered, get sticky, can always puts a flower on top here, and you're gonna press it out again to our thickness. All right, so now we're ready to cut the biscuits. I'm using a small glass because my my biscuit cutter is a little too big for the size that I want. So you just want to press straight down without twisting just like that. So we're gonna do that with the remaining biscuits, and then we're gonna nestle them it right here in this buttered cake pan. All right, so we've got our biscuits in the pan. It's very last one. We're just gonna kind of Pressel the scraps together and make one giant ugly biscuit, but it's going to be delicious. It will lock him in. The center will be the centerpiece. All right, so there you have it. We're gonna toss them in the oven and at 4 50 for about 12 minutes, rotating halfway in between, and we'll see what we get