The Heavenly Amish Buttermilk Biscuits That Changed My Life
I’ll never forget the day I first tasted these incredible Amish buttermilk biscuits. It was a crisp autumn morning, and the aroma of freshly baked goods wafted through the air as I stepped into a small Amish restaurant in rural Pennsylvania. Little did I know that I was about to experience the most amazing biscuits I’ve ever tasted.
These biscuits were a revelation – light, fluffy, and impossibly buttery. Each bite melted in my mouth, leaving me craving more. The slightly tangy flavor from the buttermilk perfectly balanced the richness of the butter, creating a harmonious taste that I can only describe as heavenly.
After much pleading (and a few return visits), I finally convinced the kind Amish baker to share her secret recipe with me. Now, I’m thrilled to pass this culinary treasure on to you.
Here’s the recipe for these life-changing Amish Buttermilk Biscuits:
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup very cold unsalted butter, cubed
- 1 cup cold buttermilk (if you have no buttermilk, just add 1 tsp vinegar to regular milk. Let sit 10 minutes and the bubbly mixture is the perfect substitute.)
- 2 tablespoons melted butter (for brushing)
Instructions:
- Preheat your oven to 450°F (230°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using your fingertips or a pastry cutter, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Make a well in the center and pour in the cold buttermilk. Stir gently with a fork until the dough comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
- Fold the dough in thirds, like a letter. Rotate it 90 degrees and repeat the folding process two more times. This creates those beautiful, flaky layers.
- Pat the dough out to about 3/4 inch thickness and cut out biscuits using a 2 1/2 inch round cutter. Place them on a baking sheet, making sure they’re touching each other for higher rising.
- Brush the tops with melted butter and bake for 12-15 minutes, or until golden brown.
- Serve warm and prepare for a life-changing experience!
The key to these biscuits’ incredible texture lies in the folding technique and the use of cold ingredients. The cold butter creates pockets of steam as it melts in the hot oven, resulting in those irresistibly flaky layers.
I’ve made these biscuits countless times since that fateful day, and they never fail to transport me back to that charming Amish restaurant. They’re perfect served warm with a dollop of homemade jam, drizzled with honey, or simply enjoyed on their own.