I have always loved butter biscuits with coffee or hot chocolate. But I never knew that there was something called buttermilk biscuits until Chef Jasbir introduced them to me. He tried Bobby Flay’s buttermilk biscuits, which make for a delightful sweet treat.
I still remember the room filling with the delightful aroma of those buttery buttermilk biscuits. I was hesitant to try them initially since I’m not a fan of curd or buttermilk. However, despite my reservations, I decided to give them a try, and to my surprise, I absolutely loved them.
The biscuits were light, fluffy, and incredibly flavorful, making me an instant fan. I immediately noted down the recipe from Chef as I wanted to give them a shot at home. Ever since then, this has been my go-to biscuit recipe for years.
I love that I can now make homemade goodness for my children, and they don’t have to go for packaged biscuits. They are easy and simple to make. All you have to do is follow the recipe exactly, and you will have great results.
Let us now get to my favorite part of sharing this recipe with you: getting ready to treat yourself and your loved ones to these buttermilk biscuits.
Equipment Required
- Large Glass Bowl: I use a large glass bowl to combine all the ingredients to make biscuit dough. You can also use a steel or ceramic bowl.
- Measurement Cups and Spoons: Before beginning any baking recipe, I always ensure that my measurement cups and spoons are ready. Baking requires accuracy, and having them is important to getting the ingredients proportions right.
- Pastry Cutter: I generally prefer using a pastry cutter to mix the butter with the flour. However, you can also prepare the dough using your fingers or a food processor.
- Sharp Knife: You will need a sharp knife to cut the biscuits evenly into rectangles. However, you can also try different shapes by using a biscuit cutter.
- Parchment paper: I use parchment paper on a baking tray before placing the biscuits to bake them without burning the bottom. However, you can also use a baking sheet greased with butter and flour on the baking tray.
- An oven: You will need an oven to bake these biscuits.
Bobby Flay Buttermilk Biscuits Ingredients & Substitutions
Note: The ingredients used in this recipe will help you make twelve biscuits. However, you can adjust the quantities of the ingredients as per your requirements.
- 4 Cups All-Purpose Flour: In this recipe, you can substitute all-purpose flour with almond or coconut flour.
- 4 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 12 Tablespoons Cold Unsalted Butter (cut into small pieces, plus more for greasing): You can also use margarine as a substitute.
- 1 1/2 Cups Cold Buttermilk: You can make buttermilk by combining milk, vinegar, or lemon juice.
- 1/2 Cup Heavy Cream: You can also add Greek yogurt combined with milk instead of heavy cream.
- 2 Teaspoons Freshly Ground Black Pepper (not super fine and not coarse, somewhere in between)
- 2 Tablespoons Melted Butter: I usually brush the top of the biscuits with egg wash, and they taste amazing.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 Minutes | 15 Minutes | 30 Minutes |
How To Make Bobby Flay Buttermilk Biscuits At Home
Step 1
Add 4 cups of all-purpose flour and salt to a large bowl.
Step 2
Combine the flour with baking powder and baking soda until the ingredients are incorporated.
Step 3
Then add the buttermilk and mix until all the ingredients are well combined.
Step 4
Now cut in the butter using your fingers or a pastry cutter.
Step 5
Add it to the mixture and make it into a dough or until it turns into a coarse meal. When mixing the ingredients, use a folding motion rather than stirring to keep the dough light and airy.
Step 6
Place the dough on a floured counter and pat it into a 10×12-inch rectangle, 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter for biscuits. Place the biscuits on the parchment paper in a baking tray.
Step 7
Brush the top of the biscuits with cream and sprinkle with the black pepper.
Step 8
Bake the biscuits until lightly golden brown, about 12 to 15 minutes, in a preheated oven at 450 degrees F.
Step 9
Once baked, brush the top of the biscuit with the melted butter. Cool on a baking rack. Enjoy the delightful and buttery biscuits.
Expert Tips That I Recommend
- Even after mixing it with flour, the butter should not soften, so you need to bake the biscuits immediately when the dough is ready. If you want to do it later, make sure to place the dough in the refrigerator to keep the butter hard and cold.
- Chef Jasbir has also shared one of his tips with me, which has now become a part of my baking process. He generally refrigerated the bowl of flour overnight. This way, he wakes up to a chilled bowl and chilled flour to start with.
- If you forget the above trick, like I did once, you can dip your hands in the chilled water and then mix the ingredients. This trick works well, too.
- I use a cold buttermilk to keep the dough tender while making these biscuits.
- You are not supposed to reroll the dough too many times. In this recipe, I have mentioned the number of biscuits you can make so you can have a rough idea of how much the dough is supposed to be rolled. Also, the thickness of the dough is mentioned for your convenience.
- To get a flakier texture, I cut the butter into small and even pieces before mixing it in the dough. This helps create a pocket fat for a better texture.
- To check the doneness of the biscuits, I insert a toothpick and check if it comes out clean with a few crumbs. This helps prevent the biscuits from getting overbaked.
- I allow the dough to rest for 10 to 15 minutes before cutting in to give the gluten time to settle. This step helps the biscuits become more tender.
FAQs About Bobby Flay Buttermilk Biscuits
Nutritional Information Per Serving
The ingredients used in making these buttermilk biscuits are high in carbohydrates and fat. Hence, they cannot be considered healthy. However, having them in moderation once in a while is no harm.
| Calories | 318 Kcal |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Carbohydrates | 34g |
| Dietary Fiber | 1g |
| Sugar | 2g |
| Protein | 6g |
| Cholesterol | 48mg |
| Sodium | 277 mg |
These Bobby Flay buttermilk biscuits are suitable for vegetarians. However, this recipe is not suitable for people on other diets.
Recipe Variations For Different Diets
- Vegan Diet: People following a vegan diet can use almond flour instead of all-purpose flour and replace buttermilk with almond milk with a bit of lemon juice. Butter can also be replaced by coconut butter or a nut butter.
- Dairy-Free Diet: People following a dairy-free diet can also use the same ingredients as people with a vegan diet. However, all-purpose flour is perfectly suitable for lactose-intolerant people.
- Gluten-Free Diet: All-purpose flour is the only issue for people on a gluten-free diet. It can easily be replaced with almond or oat flour, as they are both naturally gluten-free.
- Keto-Friendly Diet: People following a keto-friendly diet can also use the above-mentioned vegan substitutes, as they are all keto-friendly.
Storing And Reheating This Recipe
StoringÂ
- Countertop: I store these biscuits in an airtight container,, and they last for up to 2 days, just as fresh as they were from the oven.
- Refrigerator: These biscuits can be stored in an airtight container in the refrigerator, where they last for about five days.
- Freezer: For long-term storage, I preserve these biscuits in the freezer, where they last about one month. All I do is plastic wrap them and then cover them with tin foil.
Reheating
- Oven: These buttermilk biscuits can be reheated in an oven on a parchment-lined baking sheet for 3-5 minutes at 350 degrees F (176 degrees C).
- Microwave: These biscuits can also be reheated in the microwave by wrapping each one in a damp paper towel and heating them for 45-60 seconds.
What To Serve With This Recipe
As mentioned earlier, I love these buttermilk biscuits with a hot cappuccino. However, I also serve them to my guests with Chicken Noodle Soup, Scrambled Eggs, or sometimes just a simple Mac and Cheese.
You can also serve them with Garlic Dip, Portuguese Bean Soup, Shredded Pork, any seafood stew, and sausage gravy. However, you can relish these biscuits all by themselves, and you will still love them.
Printable Version
Bobby Flay Buttermilk Biscuits
Ingredients
- 4 Cups All-Purpose Flour
- 4 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 12 Tablespoons Cold Unsalted Butter cut into small pieces, plus more for greasing
- 1 1/2 Cups Cold Buttermilk
- 1/2 Cup Heavy Cream
- 2 Teaspoons Freshly Ground Black Pepper
- 2 Tablespoons Melted Butter
Equipment
- Large Glass Bowl
- Measurement Cups and Spoons
- Pastry Cutter
- Sharp Knife
- Parchment Paper
- An Oven
Instructions
- Add 4 cups of all-purpose flour and salt to a large bowl.
- Combine the flour with baking powder and baking soda until the ingredients are incorporated.
- Then add the buttermilk and mix until all the ingredients are well combined.
- Now cut in the butter using your fingers or a pastry cutter.
- Add it to the mixture and make it into a dough or until it turns into a coarse meal. When mixing the ingredients, use a folding motion rather than stirring to keep the dough light and airy.
- Place the dough on a floured counter and pat it into a 10×12-inch rectangle, 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter for biscuits. Place the biscuits on the parchment paper in a baking tray.
- Brush the top of the biscuits with cream and sprinkle with the black pepper.
- Bake the biscuits until lightly golden brown, about 12 to 15 minutes, in a preheated oven at 450 degrees F.
- Once baked, brush the top of the biscuit with the melted butter. Cool on a baking rack. Enjoy the delightful and buttery biscuits.
Notes
- Even after mixing it with flour, the butter should not soften, so you need to bake the biscuits immediately when the dough is ready. If you want to do it later, make sure to place the dough in the refrigerator to keep the butter hard and cold.
- Chef Jasbir has also shared one of his tips with me, which has now become a part of my baking process. He generally refrigerated the bowl of flour overnight. This way, he wakes up to a chilled bowl and chilled flour to start with.
- If you forget the above trick, like I did once, you can dip your hands in the chilled water and then mix the ingredients. This trick works well, too.
- I use a cold buttermilk to keep the dough tender while making these biscuits.
- You are not supposed to reroll the dough too many times. In this recipe, I have mentioned the number of biscuits you can make so you can have a rough idea of how much the dough is supposed to be rolled. Also, the thickness of the dough is mentioned for your convenience.
- To get a flakier texture, I cut the butter into small and even pieces before mixing it in the dough. This helps create a pocket fat for a better texture.
- To check the doneness of the biscuits, I insert a toothpick and check if it comes out clean with a few crumbs. This helps prevent the biscuits from getting overbaked.
- I allow the dough to rest for 10 to 15 minutes before cutting in to give the gluten time to settle. This step helps the biscuits become more tender.
Nutrition
Did You Make This Recipe ?Tag @thefoodxp on Instagram and Hashtag it #thefoodxp!Other Bobby Flay Recipes That You Can Try
Conclusion
I tried this Bobby Flay buttermilk biscuit by following the recipe as it is, and they turned out great. Baking is all about technique and accuracy to achieve the right texture and delicious taste, so make sure you follow the instructions properly.
You’re lucky enough to have found this recipe with our Chef Jasbir Singh’s tips and tricks that will make your baking easier. So, give it a shot and let us know about the outcome in the comment section below. Until then, happy baking!
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