Cooking with Sue/ VIP Kitchen Insiders

🧈🥐✨ 𝐍𝐚𝐭𝐢𝐨𝐧𝐚𝐥 𝐁𝐮𝐭𝐭𝐞𝐫𝐦𝐢𝐥𝐤 𝐁𝐢𝐬𝐜𝐮𝐢𝐭 𝐃𝐚𝐲 ✨🥐🧈

✨ Buttermilk Biscuits, just the way I love them… ✨

This deceptively simple biscuit recipe can turn out a million different ways with just tiny tweaks—but this one is my favorite.

🥐 Flaky, but not dry
🥐 Chewy, but not tough
🥐 Golden and crisp in all the right spots

The secret? Ice-cold butter and a little extra dough folding. That’s what creates those irresistible, buttery layers in every single bite. 😍

👩‍🍳 Directions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone mat.

2. Whisk together flour, baking powder, baking soda, and salt in a large bowl.

3. Cut in cold butter until the mixture resembles coarse crumbs.

4. Make a well in the center, pour in cold buttermilk, and gently mix until just combined.

5. Turn dough onto a floured surface and shape into a rectangle.

6. Fold into thirds, turn the dough, and repeat this process 3 times to create flaky layers.

7. Roll dough to about ½-inch thick.

8. Cut with a biscuit cutter and place biscuits on the prepared baking sheet.

9. Press a small indent into the top of each biscuit and brush with buttermilk.

10. Bake for about 15 minutes, until biscuits are flaky and golden brown.

💡 Chef’s Tip:
Keep everything cold! Cold butter and buttermilk create steam while baking, giving you those light, fluffy, flaky layers we all love.

🥤 𝐐𝐮𝐢𝐜𝐤-𝐒𝐭𝐢𝐫® 𝐏𝐢𝐭𝐜𝐡𝐞𝐫𝐬 𝐀𝐫𝐞 𝐇𝐞𝐫𝐞! 🥤

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