GIANTS Biscuit 78g x14 per case (Custard Cream Vanilla Flavour)

Product Information

Place the shaped biscuits onto the prepared baking sheet, arranging them about a 1/2-inch apart so the biscuits have room to puff up and rise. Then place them into the freezer to chill for at least 15 minutes while the oven is still preheating. >> Note: do not skip the freezing step. After working the dough, the butter will have softened and the chill time ensures that the butter solidifies again. Plus, the colder they are, the higher they rise…chilled biscuits, chef’s kiss! Buttermilk: We simply cannot make us a batch of buttermilk biscuits without buttermilk. This ingredient provides acidity (lactic acid) to break down the gluten in the dough. Additionally, it acts as a wonderful tenderizer for the dreamiest, extra soft biscuits with a bit of a tang. Buttermilk is life!

Can I freeze leftover baked biscuits? Yes! Make sure the baked buttermilk biscuits have cooled completely, first. Then wrap each biscuit tightly in plastic wrap then foil (a good measure to prevent freezer burn!) and they’ll keep in the freezer for 2-3 months. When ready, thaw in the fridge (or at room temp!) and reheat in the microwave until warmed through. Use a bench scraper or sharp knife to cut the dough into 3-inch square biscuits or use a round 3-inch biscuit cutter for round-shaped biscuits (there might be some leftover dough, scraps can be re-rolled as needed). A note on flour: For the most tender biscuits, I recommend using either cakeflour or pastryflour. These types of flour produce an extra tender, melt-in-your-mouth baked good because of the lower protein content associated with them as opposed to traditional all-purpose flour. Feel free to use all-purpose flour as a substitute, but be mindful of my note on biscuit texture. More on this in blog post. Then use a pastry blender to cut the butter into the flour, or pinch it with your fingertips, smearing the butter into the flour.BBR Biscuit-making tip #2: Mix the buttermilk into the dough *just* until the dough forms. Mixing and mixing and mixing can lead to tough biscuits. Don’t add all the liquid at once. This recipe calls for 2 cups COLD buttermilk (regular milk will also do! DO NOT use less than 2% fat content though. That makes sad biscuits.). Start by adding just 1 1/2 cups. Combine and see where you are at with texture. Then add the remaining milk a little at a time. This can vary every time you make this recipe depending on how you measure your flour, the humidity in the air, etc. So it’s important. In a large mixing bowl, combine the flour, baking powder, granulated sugar, and sea salt and whisk until well blended. Add the butter into the bowl and toss to coat. The most scrumptious tender and fluffy Buttermilk Biscuits you’ll ever have! Every home cook should have a solid, homemade buttermilk biscuit recipe in their arsenal and we def recommend this one. These 6-ingredient biscuits are supremely tender, buttery, and fluffy…the coziest biscuits to accompany a variety of main dishes!

For the most luscious, tender-crumb buttermilk biscuits, I recommend using cake flour or pastry flour. But can I use all-purpose flour as a sub? Yes, all-purpose flour can be used interchangeably here. However, for the best textured biscuits that are tender and fluffy, use cake/pastry flour, friends 👌🏾 Notes, FAQs & More On Biscuits Listen, a good buttermilk biscuit is like a swoon-worthy chocolate chip cookie. Homemade biscuits might cause one to sweat and run for those store-bought refrigerated biscuits (ahem, and ain’t nothing at all wrong with them btw!). However, scratch-made biscuits are truly phenomenal, peeps. Buttermilk biscuits are a quintessential southern staple and downright delicious.

Nutrition Facts

Greek Yogurt Cheddar Biscuits are lower in calorie and are ALSO big and fat and fluffy. If you want to try something that’s not all butter I HIGHLY recommend these. Preheat the oven to 425°F. Set out an un-greased baking sheet. Lining with parchment paper is optional. There really is no Southern delight like a good ole Buttermilk Biscuit, y’all. They’re just so dang good, yuh! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾 Love Southern-forward eats? Don’t miss our: OH! One more thing. These biscuits are so big fat fluffy that sometimes they are lobbed over sideways when they bake. I kind of love the homemade charm that lends and I am going to split the biscuit to add jam or bacon anyway, so it’s good for me. Perfectionists beware ? I also have other biscuit recipes!