Butter, Flour, Panela

Delicious Flaky Buttermilk Biscuits with a Pinch of Panela – Small Batch

Name: Delicious Flaky Buttermilk Biscuits
Prep time: 20 min
Cook time: 25 min
Ingredients: 1 1/2 cups Flour (Red Mills All-purpose); 1 tbsp Panela; 2 tsp Baking Powder; 1/4 tsp Baking Soda; 1/2 tsp Sea Salt; 2/3 cup Cultured Buttermilk; 8 tbsp Unsalted Butter (1 stick of butter)

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These imperfectly flaky buttermilk biscuits are crunchy and delicious. The butter and buttermilk are perfectly woven into the dough.

And swapping the traditional sugar with panela gives the biscuit a hint of rich molasses.

Buen provecho!

What are the Ingredients for this buttermilk recipe?

Seven simple ingredients. Grass-fed butter, pastured eggs, and buttermilk. I went with all-purpose flour because it was all I had, and I swapped traditional sugar for panela raw sugar cane.

Here’s a quick list:

Grass-fed butter
Ice-cold buttermilk
Panela Sugar
Eggs
Baking Powder
Baking Soda
Salt

Honestly, don’t worry about having the perfect biscuit shape. These are AMAZING either way.

What does cultured buttermilk do to biscuits?

Traditional buttermilk is the cultured liquid left behind after butter is churned.

Cultured buttermilk is fermented cow’s milk and is slightly different from traditional buttermilk.

This version of buttermilk can be thought of as yogurt’s cousin. It is similar in acidity, however, less thick than yogurt.

In this biscuit recipe, the cultured buttermilk adds the perfect touch of acidity.

What are the steps to making biscuits?

Place the butter in the freezer note – save 1 tbsp for later.
Sift and mix all the dry ingredients in a mixing bowl.
Coat the butter with flour to make it easier to shred. Shred it directly into the bowl with all the dry ingredients and plac the bowl the freezer for 5 minutes. Remove from the freezer and mix with a spatula, and avoid over-handling.
Slowly work in the buttermilk. Fold it all using a spatula. Again, avoid over-handling.
To create layers on layers, lay the dough on a floured surface and carefully shape it into a rectangle about 5×8 inches.
Fold the dough like a letter, folding one side, then the other, and roll it out with a dough pin or press it down by hand. I made these by hand by carefully folding and flattening the dough. Make sure to coat your hands with flour.
Repeat the last step – 4 or 5x.
Finally, form the dough into a 5×5 square and put it in the freezer for 10 minutes.
Melt the butter and set it on the side. Preheat the oven to 400 degrees.
Remove from the freezer and lay flat. Carefully coat a chef’s knife with flour and cut the borders of the dough and put them to the side. You want to see the layers on the edges of the dough. This will allow the biscuit to rise.
Again, carefully flour the knife, and cut into nine even pieces or less if desired.
Place parchment paper on a baking sheet, place all nine pieces on the baking sheet and brush with melted butter.
Bake for 25 minutes at 400 degrees. Rotate halfway through.
After 25 minutes, remove from the oven, place on a baking rack, and let cool.

Enjoy!

Can I make biscuits in a countertop oven?

Yes! Absolutely, this recipe was made in a countertop oven

Biscuit layers on layers on layers.

The goal to folding the biscuit dough at least four times is the layer count. The cold butter weaves into the dough and. the combination of water and fat pushes the dough as it cooks.

Our goal is to have lots of layers without overworking it. It’s all about balance.

For this recipe