Buttermilk Biscuits with Maple Bourbon Bacon Gravy
Buttermilk Biscuits with Maple Bourbon Bacon Gravy is delicious! Imagine fluffy clouds that you can eat – those are buttermilk biscuits! They're like warm hugs for your tummy.
Ingredients
- 1/2 cup unsalted butter 1 stick, frozen ( I use Plugra Butter)
- 2 1/2 cups self-rising flour
- 1 teaspoon baking soda
- 1-1/2 teaspoon baking powder
- 1 cup chilled whole buttermilk
- Parchment paper
- 2 tablespoons butter melted
Instructions
- Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together grated butter, flour, baking soda and baking powder in a medium bowl. Chill 10 minutes.
- Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
- Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 1 inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 5 more times.
- Roll dough to 1 inch thickness. Cut with a 2 1/4-inch floured round cutter, reshaping scraps and flouring as needed.
- Place dough rounds on a parchment paper-lined jelly-roll pan.
- Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.
Video
Notes
Chef's Notes
For Pillowy Dinner Rolls: Cut in 1/2 cup cold shortening instead of cold butter. You'll get a soft biscuit that stays tender, even when cool. Plus, shortening has a neutral Flour that will complement anything on your dinner plate. However you make them, you'll be rewarded with layer upon buttery layer of biscuit perfection. The instructions below are precise for a reason and should be followed as written. When we say to stir the dough 15 times, we mean it! When rolling out the dough, don't press down too hard or overwork the dough. This will give the biscuits a dense, tough texture. Don’t skimp on quality when choosing butter to use when making your biscuits. "Unsalted butter is needed for the best buttermilk biscuits. The higher the fat content, the better. I love using French butter, like Plugra. The more fat and less water in the butter, the flakier your biscuits will be. Based on Southern Living recipe
For Pillowy Dinner Rolls: Cut in 1/2 cup cold shortening instead of cold butter. You'll get a soft biscuit that stays tender, even when cool. Plus, shortening has a neutral Flour that will complement anything on your dinner plate. However you make them, you'll be rewarded with layer upon buttery layer of biscuit perfection. The instructions below are precise for a reason and should be followed as written. When we say to stir the dough 15 times, we mean it! When rolling out the dough, don't press down too hard or overwork the dough. This will give the biscuits a dense, tough texture. Don’t skimp on quality when choosing butter to use when making your biscuits. "Unsalted butter is needed for the best buttermilk biscuits. The higher the fat content, the better. I love using French butter, like Plugra. The more fat and less water in the butter, the flakier your biscuits will be. Based on Southern Living recipe