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00743 11 40 C 11 55. 007431 69 40 69 C 47. This post may contain affiliate links. For more information, see our privacy policy. These tall, flaky, Ridiculously Easy Buttermilk Biscuits take less than 10 minutes to throw together.
That’s what I said, right out loud, when I read the unbelievably easy directions for preparing these buttermilk biscuits. Ridiculously Easy Buttermilk Biscuits – thecafesucrefarine. Horizontal closeup photo of a Ridiculously Easy Buttermilk Biscuit on a cooling rack. Easy as in, less than 10 minutes to throw together. The technique was created by the super-smart folks over at Cook’s Illustrated. When I read their method for making drop biscuits, I figured it was too good to be true.
But being a curious cat when it comes to all things culinary, I couldn’t resist giving it a try. You would have probably laughed if you saw me just after I read the article. I ran to the kitchen, turned on the oven and pulled out a bowl, along with measuring tools and the necessary ingredients. The simple cast of characters includes flour, baking soda, baking powder, salt, sugar, buttermilk and butter, that’s it! Classic Technique Why did this sound too good to be true? Well, buttermilk biscuits can be a bit tricky. The liquid is then added and everything is gently combined.
If done correctly, the tiny pieces of butter, evenly distributed throughout the flour mixture, are what give classic buttermilk biscuits their lightness, flakiness and layers of peelable, buttery deliciousness. It’s not a difficult technique, just a bit time consuming, and the results are not always consistent. The Cook’s Illustrated technique is totally different and ridiculously easy! Ridiculously Easy Technique How does it work? Well, I’m glad you asked start by placing a cup of buttermilk in the freezer for a few minutes while you melt the butter in the microwave. Let the melted butter chill while you prep the other ingredients.
Then, it’s just a matter of combining all the dry ingredients in a bowl and giving them a good stir. The melted butter is then combined with the super cold buttermilk. And this, my people, is when the magic begins! Vertical photo of a Ridiculously Easy Buttermilk Biscuits sliced open with melted butter on top.
A cooling rack full of biscuits are in the background. When the warm butter hits the cold liquid, small, buttery globules form as you can see in the picture below. Vertical process photo for making Ridiculously Easy Buttermilk Biscuits. Do you see where this is going? When this buttermilk mixture is added to the dry flour mixture and it’s all stirred together, you’ll notice tiny pieces of pale yellow butter dotting the simple dough.
Yep, it will look just as if you spent the time to cut them in! Would this technique work for traditional, rolled biscuits? The Cook’s Illustrated recipe is for simple drop biscuits, meaning you just drop spoonfuls onto a sheet pan, then bake. Would this technique work for a more classic, cut-out style biscuit, I wondered? You never know until you try, so I decided to give it a whirl!
I turned out the dough onto a floured work surface, kneaded it a few times, then patted it into a small, square. Dipping a round biscuit cutter in flour, I cut four circles, then rerolled the scraps and cut two more for a total of six. Since then, I’ve also used a smaller cutter, yielding 8 biscuits. Vertical closeup photo of a Ridiculously Easy Buttermilk Biscuits sliced open with melted butter and strawberry jam being poured over it. The biscuits rolled out of the oven tall and golden brown with a heavenly aroma. But you’re probably wondering how this version tastes and how they stack up to traditional buttermilk biscuits, right? When Scott and I took the first bite, we looked at each other incredulously.