Ultimate Buttermilk Biscuits |Christine Cushing

I show you a great technique to make the most tender and flaky biscuits and we talk lamination. These buttermilk biscuits are ideal for dinner, brunch , featuring lemon zest and fresh herbs, they walk the tightrope between sweet and savoury. Get your fried chicken, gravy, poached eggs or jam and cream ready to serve these biscuits the whole family will devour.
FULL RECIPE BELOW :
Ultimate Buttermilk Biscuit
270 gm all purpose flour - 1 ¾ cups
50 gm cake and pastry flour - 1/3 cup
10 gm baking powder - 2 tsp.
2.5 gm baking soda 1/2 tsp.
Grated zest of 1 lemon
4 gm sea salt - ¾ tsp.
15 gm - sugar 1 Tbsp.
120 gm unsalted butter (1/2 cup)
275 ml buttermilk -1 cup + 2 Tbsp. spoons
Freshly chopped dill, thyme or rosemary
Grate butter and freeze while preparing remaining ingredients.
In a medium bowl, sift together the flours, baking powder and baking soda. Stir in the salt, lemon zest, sugar and fresh herbs. Toss to blend.
Add the cold butter and stir with spatula until well blended and butter resembles course meal. Add the cold buttermilk and stir with a rubber spatula until the flour is absorbed. Turn onto lightly floured board. Note- your dough may be softer than what mine looked like in video, just add a handful more flour and gently knead to bring together.
Using a floured rolling pin press down into a rectangle. Cut into 4 squares. Stack each of them on top of each other and gently use rolling pin to press down. Turn over and dust with flour and repeat process. Roll out into a rectangle about ¾ “ thick , dusting with flour as needed.
Preheat oven to 375 D.
Using a biscuit cutter about 2 ¾ “- 7 cm round, cut out 10- 12 circles and arrange on a parchment lined baking sheet. Gather remainder of dough gently to get the final circles. They won’t look at perfect but will still taste great.
Alternatively, you can cut rectangles and cut in half into triangles.
Bake at 375 D convection setting, 19-22 minutes until biscuits are golden brown and puffed. Cool.
Makes 10- 12 biscuits

[@bkm2797]

I grew up in the southern part of the United States, and on my mom's side they were great country cooks, biscuits were an art that took some lard and a deft hand, they called them Angel biscuits, served with butter, jam or molasses. Yours look quite different, I like the layers, and like you, I love lemon,Lol. Definitely will give them a try with some sausage gravy. Thanks Christine, always a pleasure.

[@erichenderson6515]

I grew up in the south, and I prefer biscuits over fancy dinner rolls. Biscuits are great foods to make the kids.

[@jodifinnegan4453]

You had me at biscuit!! And these look delicious! 😍

[@ChristineCushing]

haha ! it's so true.

[@nabeelrafique7166]

That beating of the laminated tower with the rolling pin made me smile 🙃 And buttermilk is a love affair 😋😋😋

[@ChristineCushing]

hahah ! The beating of the laminated tower- could be a Harry Potter new title. Thanks for watching

[@hlynnkeith9334]

Perhaps the best biscuit-making video I have seen. Impressive.

[@ChristineCushing]

Thank you so much ! That is high praise.

[@virginiafilitsis8277]

Oh my goodness!!!! Those biscuits look sooo good!!! Love the method! I will definitely be trying them out!

[@ChristineCushing]

Thank you ! They are a must try.

[@aaronboogie4469]

Wow I’ve never thought about using cake flour for biscuits. I can only imagine the texture 🤩

[@ChristineCushing]

The texture is amazing! Thanks for watching

[@getoffmydarnlawn]

A well made biscuit is a pleasure in its own class.

[@ChristineCushing]

Totally agree !

[@Marcel_Audubon]

I love making biscuits! Try adding some nigella seeds to the mix, they taste great!

[@jhenniceamorrow5936]

Lovely! I look forward to baking these gems!

[@ChristineCushing]

I hope you try them.

[@BrutessBuckeye]

Wonderful presentation and they look fabulous! I will re-watch and play the "drinking game" 😊 Thanks for another terrific show.

[@ChristineCushing]

Oh, I was on a roll. Thank you for watching.

[@erichenderson6515]

I love a biscuit smothered in a black pepper and sausage gravy. 😋 😋😋

[@ChristineCushing]

Well this one would be a good option for that black pepper and sausage gravy !

[@LindaCasey]

I must admit, those DO look uniquely delicious .. and in the days when I actually ate biscuits, I'da slathered a pound a butter over those suckers and not even waited for it to melt before I'da had every one of them beauts eaten all by myself!💕

[@ChristineCushing]

haha ! There is something about a good Biscuit. Glad you enjoyed the video.

[@PanAmStyle]

Wonderful recipe, Christine - I LOVE biscuits, especially with a good gravy. The gravy is one of my 3 exceptions to being a vegetarian, the other two being mussels and (especially) oysters. I’ve shared this one Twitter and tagged an English bloke who thinks cookies are biscuits! 😂

[@ChristineCushing]

That's a good exception ! Glad you enjoyed it .

[@amelerraji5289]

you are my favorite channel, post more please, you explain everything very well, we can use your explication in other recipes how ingredients interact together love you

[@ChristineCushing]

Thank you so much . I always want to talk about the why , how etc. I'm glad you are feeling it.

[@sharonlatour6230]

Oh YUM!!!!!! Thank you Christine!!!

[@ChristineCushing]

You are most welcome.

[@gail9906]

Mine are in the oven! In Australia they are called scones, I am salivating smelling the aroma 😍❤️🇦🇺🦘

[@noah295463]

Amazingly done video. Very nice as always.

[@ChristineCushing]

Thanks so much

[@abraham5233]

Right on always wanted a good biscuit recipe 🎉

[@ChristineCushing]

Glad I could help. These are delish

[@johnwest4394]

They look great i want to do the dill ones love your channel

[@ChristineCushing]

Oh the dill ones are amazing!

[@tiburonblanco5895]

I just made them, absolutly delicious and flaky. Thks.

[@ChristineCushing]

Yes ! That's what I love to hear.

[@myloflex]

beautiful!!!

[@ChristineCushing]

Many thanks !

[@twinkletwinklelittlespatul3213]

I teach Culinary Arts in Public High School and would love to use your tips and tricks with my students and these biscuits! One of the road blocks we have is time constraints. My classes are 50 minutes only, and with transition time and instruction time that usually only gives us about 35 minutes of cooking lab time. I generally use the refrigeration method when making doughs and breads, due to these constraints, at what point(s) do you think this could be done here with this recipe to have the best results?

[@ChristineCushing]

Fantastic ! For a 35 minute lab, I would suggest having some prepped dough in fridge , just before rolling. So you could have ingredients measured out , butter cold and have them make a dough ( so they can get the feel of it). Then get the cold dough , roll it, cut and bake . With a baking time of 18-20 minutes, you will be very close to your 35 min. time. I hope this helps.

[@DanielaSilva-ed3yd]

Missed you so much!!

[@ChristineCushing]

Thank you very much. I'm glad to be back

[@derekh.7582]

I need these with my morning coffee. Apple butter or fresh raspberry jelly. Smothered with sausage & black pepper gravy and would be what I'd ask for before facing a firing squad, lol.

[@ChristineCushing]

haha ! I guess they are a favourite then !

[@geomondiale1768]

👍👍👍

[@HopeLaFleur1975]

I think the salt was a bit much, you need a pinch of salt, otherwise, these came out fantastic, I grated some emental cheese in there! DELICIOUS!

[@lightfighter540]

Hi ! beating it down with a pin, doesn't that break up the butter ? Thank you for the motivation !!

[@iluvlexiful]

Are biscuits an American thing? Do you know where they originated?

[@ChristineCushing]

It's a very complicated history. What we probably know as the north American style biscuit is an evolution likely of the UK ( tea biscuit / scone). The more buttery style is more American, I would say. But we can start by saying that in the UK the word" biscuit " is what we would call a cookie. Of course this is an oversimplification . Thanks for watching

[@iluvlexiful]

@@ChristineCushing great answer. The early Americans from England may have also used their familiar term biscuit but morphed it into ingredients available. Thank you for answering my question. I really enjoy all your shows!

[@valeriebidewell1422]

Where are the proportions?

[@ChristineCushing]

The full recipe is below the video description. Click where Where it says " SHOW MORE " Thank you

[@BlueJazzBoyNZ]

In New Zealand. We don't have any (British) tradition of the layered North American " Biscuits" We have Scones and that is clearly NOT what your talking about. Similar components but NOT ! However this Dough is called (a Ruff Puff Pastry) for Pies and savourys Different cultural foodie traditions.. being mixed though out the world

[@ChristineCushing]

Yes, it is amazing how recipes travel, blend, morph and become popular in their unique forms around the world. It is a fascination of mine. Thanks for watching

[@cyndifoore7743]

Why make em if ya.can’t enjoy em?

[@ChristineCushing]

Exactly !