Homemade Buttermilk Biscuits (Chicken Soup Flavored)
Description
Flaky, buttery Homemade Buttermilk Biscuits! Layers upon layers of flavor (thanks to bouillon and dried herbs) and a touch of rye flour—these will become your go-to biscuit recipe.
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Ingredients
- 12 tablespoons (170g) unsalted butter, cold
- 2 cups (250g) all-purpose flour
- ½ cups (60g) rye flour
- 1 tablespoon (14g) baking powder
- 4 teaspoons dried chives
- 1½ teaspoon dried dill
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 scant cup (222g) cold buttermilk
- 1 tablespoon Better than Bouillon roasted chicken base, reduced sodium
For the topping:
- 4 tablespoons melted butter
- 2 teaspoons Better than Bouillon roasted chicken base, reduced sodium
- 2 teaspoon dried chives
- Flaky sea salt
Instructions
- Grate 12 tablespoons butter on a large hole grater.
- In a mixing bowl, combine 2 cups (250g) all-purpose flour, ½ cup (60g) rye flour, 1 tablespoon baking powder, 4 teaspoons dried chives, 1½ teaspoons dried dill, 1 teaspoon salt and 1 teaspoon sugar.
- Add shredded butter to flour mixture and lightly mix with fingers until combined and butter pieces are completely coated in flour.
- Add 1 tablespoon Better than Bouillon to a liquid measuring cup. Add a splash of buttermilk and whisk until combines and smooth. Add buttermilk to reach 1 cup mark.
- Form a well in center of flour butter-mixture; pour buttermilk mixture into well. Using a spoon, mix dough gently until a dough comes together.
- Transfer dough to a work surface and lightly press dough into a rough 8✕5-inch rectangle (about 1-inch thick)
- Fold rectangle into thirds (like a letter) and press down into a 1-inch thick rectangle. Repeat folding and pressing twice more.
- Shape rectangle into a rough 8✕5-inch rectangle (about 1¼-inches thick). Transfer to a parchment lined baking sheet and chill 30 minutes.
- Meanwhile, heat oven to 450ºF (232ºC) with rack set in middle position.
- Cut biscuit dough in half lengthwise then cut each half into 4 squares.
- Arrange biscuits about 2 inches apart on parchment lined-baking sheet.
- In a small bowl, melt remaining 4 tablespoons butter in microwave in 20 second increments on 80% power. Add 2 teaspoon Better than Bouillon and 2 teaspoon dried chives. Brush biscuits with seasoned butter then sprinkle flaky sea salt over top.
- Bake until tops are golden brown and crisp, about 20 minutes. Remove from oven and let cool on sheet 5 minutes before transferring to a wire rack.
- Brush biscuit tops with additional seasoned melted butter mixture and serve.
Notes
Prior to using the butter, pop it in the freezer. Using very cold butter will allow you to evenly disperse the butter into the dough without it melting (the enemy of flakiness!).
Avoid working the dough too much. The dough should be fairly shaggy with pockets of dry flour prior to dumping it out onto the work surface and forming it. As you form, fold and form it again, the dough will come together.
Kosher salt: I develop recipes using Morton Kosher Salt. If you are using Diamond Crystal, increase the measured amount of kosher salt to 1 ¼ teaspoons.
Storage Instructions:
- These biscuits will last up to 3 days stored in an airtight container at room temperature.
- For longer storage, place the airtight container of biscuits in the refrigerator for up to 1 week.
- And for long-term storage, freeze the biscuits. To freeze biscuits, freeze the biscuits on a baking sheet. Once solid, transfer to a zipper-lock bag and freeze for up to 3 months.
Nutrition
Serving: 1 biscuitCalories: 400kcalCarbohydrates: 31gProtein: 6gFat: 22gSaturated Fat: 16gCholesterol: 60mgSodium: 765mgFiber: 3gSugar: 3g
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