Brush melted butter over freshly baked biscuits.You can even let the edges touch! By doing this, your biscuits have no way to go but up, and you’ll have extra tall, extra soft buttermilk biscuits. If the edges are a little rough, that’s okay! Avoid twisting the cutter, as this can seal off the biscuit edges and prevent the dough from rising. When using a biscuit cutter or glass, simply press down on the dough and then lift. Don’t seal off the biscuit dough edges.It’s a simple trick that does wonders for your biscuits! Follow this folding technique: For soft & flaky layers, fold the dough 3 times to make 3 layers, and then gently roll it out.This can make your biscuits tough and can also end up melting the butter too soon. You can use regular milk in a pinch, but this will affect both the taste and the texture. It’ll give the biscuits a bit of tanginess and a lot of tenderness. Aside from the butter, these leaveners also play a big role in how tall your biscuits are going to get. Use active baking powder and baking soda.Doing so will also keep the butter from melting. The butter should remain cool and firm even within the dough. Cut the butter into small, pea-sized pieces.Cold butter creates steam inside the biscuits as it bakes, which then expands and makes those signature biscuit layers. Use COLD butter! I can’t stress this enough.Here’s some buttermilk biscuits best practices you can follow so they come out of the oven PERFECT every single time!
Top with butter, let them cool down a bit, and enjoy THE BEST buttermilk biscuits ever! Tips and Tricks for the Best Buttermilk Biscuits Get the butter ready because your biscuits are going to be light brown and ready to enjoy in less than 25 minutes. This way, they won’t have much room to widen, and they’ll be thicker and fluffer once they’re done. When arranging your biscuits on the baking sheet, you’ll want them to be close together. It might seem too thin, but trust me, your biscuits are going to rise, rise, and rise in that oven! I even like to sprinkle more flour on top before rolling out the dough.īefore cutting up the dough with a biscuit cutter or glass, you’ll want it to be ½ inch thick. It’s going to be extra sticky, so be sure to flour your surface generously. Once the dry and wet ingredients have been mixed together, you’ll have your dough. If you don’t have it, you can just use regular milk, but I think it’s worth a run to the store if you want the best biscuits possible! The flavor of buttermilk will be very subtle, but that slight hint of tanginess makes a whole world of difference! You’ll want to keep your butter cold even as it’s incorporated into the dough, so it’s best to use cold milk, too. And you don’t want the pieces to melt either, so be sure not to overmix. Next, you’ll be adding butter… be sure it’s COLD!Ĭold butter makes biscuits extra puffy and soft, and you won’t get that perfect texture with melted butter.īecause your butter is going to be firm, you’ll want to cut it into smaller bits, the size of peas. You’ll be starting with the easiest part: mixing in all the dry ingredients. These copycat Popeye’s biscuits are pretty hard to mess up, and even kitchen newbies can make flaky, buttery biscuits in just 45 minutes. I gave this recipe to a friend who almost never bakes, and her buttermilk biscuits turned out perfectly! Any recipe that requires dough can be quite intimidating, especially if you’re starting from scratch and have little experience with baking. Try it, and you’ll never make biscuits any other way again! Copycat Popeye’s Biscuits Crisp and buttery, this recipe makes the perfect buttermilk biscuits.
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