Flaky Organic Buttermilk Biscuits for Thanksgiving
When it comes to Thanksgiving, nothing says comfort quite like a warm, flaky biscuit. Perfect for mopping up gravy or pairing with your favorite sides, biscuits are an essential part of any holiday feast. This year, elevate your biscuit game with Kalona SuperNatural Organic Cultured Buttermilk, bringing a creamy richness that makes these biscuits truly unforgettable.
Kalona SuperNatural Organic Cultured Buttermilk is crafted from high-quality ingredients, while providing that classic tang and moisture that ensures biscuits are light, fluffy, and oh-so-delicious. The simple addition of buttermilk makes a world of difference!
Why Use Cultured Buttermilk in Biscuits?
- Creamy Texture: The acidity in buttermilk interacts beautifully with the baking powder, resulting in a tender, flaky biscuit that practically melts in your mouth.
- Enhanced Flavor: The subtle tang of cultured buttermilk adds depth to the flavor, making your biscuits more complex and enjoyable.
- Simple Ingredients: With Kalona SuperNatural’s commitment to organic ingredients, you can trust that you’re serving your loved ones quality food.
- Easy to Make: This recipe is straightforward and quick, allowing you to whip up a delicious batch of biscuits without hassle.
A Thanksgiving Must-Have
These buttermilk biscuits are the perfect addition to your Thanksgiving spread, whether served alongside turkey, or a honey glazed ham. Their flaky, tender texture and delightful flavor make them a standout on any holiday table.
Ready to impress your guests with these irresistible biscuits? Let’s get started with this simple recipe that will bring warmth and comfort to Thanksgiving celebrations!
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Buttermilk Biscuits
Description
These deliciously flaky biscuits are sure to please your Thanksgiving guests! Made with Organic Buttermilk from Kalona SuperNatural.
Ingredients
- 1cup (227 grams) cold unsalted butter
- 3⅓cups (425 grams) all-purpose flour, plus more for rolling
- ½cup (100 grams) granulated sugar
- 1 tablespoon baking powder
- 2½teaspoons kosher salt (such as Diamond Crystal) or 1¾ teaspoons fine sea salt
- 1¼cups (300 grams) cold Kalona SuperNatural Organic Buttermilk
- Melted butter and flaky sea salt (both optional), for finishing
Instructions
1. Preheat oven to 375 degrees and line a large sheet pan with parchment paper or foil.
2. Coarsely grate the butter onto a plate, then freeze until cold and hard, at least 10 minutes. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter to the dry ingredients. Using a spoon, toss together until all of the butter is coated with flour.
3. Add half of the Kalona SuperNatural Buttermilk and toss with the spoon. When incorporated, add the rest of the buttermilk and gently toss again, without mashing together or overmixing, until the dry ingredients are lightly hydrated throughout. The mixture will be crumbly.
4. Flour a clean surface and dump the mixture directly onto it. Using your hands, gently press the crumbs together and then use a floured rolling pin or empty wine bottle to roll the mass gently but firmly into a 1-inch-thick rectangle. Fold the dough in half: Using a bench scraper, lift the top half off the surface and fold it over the bottom half. This step may be crumbly and messy at first, but just go for it and fold what you can down from the top. Repeat this roll-and-fold motion 5 times, flouring the surface and dough as needed and using the bench scraper to straighten the edges as needed. The dough will come together as you roll it. Rotate the mixture after each fold to create a square.
5. Build the final layer: Fold the dough in half one last time, then roll to about 1½ inches thick to create a 6-inch square, using the bench scraper to straighten out the edges.
6. Using the bench scraper or a sharp knife, cut straight down into the square to create a 3-by-3 grid of 9 squares, then place them on your sheet pan, upside down if you’d like taller biscuits. Bake for 25 to 35 minutes, rotating the pan halfway through, until risen, golden brown on top, and slightly pale on the sides. Don’t worry if a couple of the biscuits tip over or if melted butter pools underneath. Brush the tops with melted butter and sprinkle with flaky sea salt, if using.