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Carla Hall’s Flaky Buttermilk Biscuits | Food Network
Carla takes us down South with her featherlight biscuits that just melt in your mouth!
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Flaky Buttermilk Biscuits
RECIPE COURTESY OF CARLA HALL
Level: Intermediate
Total: 50 min
Active: 15 min
Yield: Makes about 15 (2-inch round) or 8 (2 1/2-inch round) biscuits
Ingredients
8 tablespoons (1 stick) cold unsalted butter, plus some softened butter for the pan
2 1/2 cups all-purpose flour, plus more for the dough
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups whole fat, cold, cultured buttermilk
2 tablespoons vegetable shortening
Nonstick cooking spray
Directions
Brush softened butter on a sheet pan.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Set aside.
In a large glass measuring cup measure the buttermilk. Add the shortening. With an immersion blender on high, blend the shortening into the buttermilk until smooth.
Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated. Lightly pinch the butter pieces into the flour.
Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk/shortening mixture to the flour/butter mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the palms of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Pat the dough out again, sprinkle with a little flour, and fold it into thirds again. Turn the dough 90 degrees (this time folding in the open ends first.) Repeat one more time. Dough should no longer be sticky.
With a floured 2- or 2 1/2- inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
Preheat the oven to 450 degrees F. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.
Cook’s Note
You can let the biscuits cool completely, then freeze them for up to 2 months. To serve, thaw them and then bake in a 350 degrees F oven until toasted and warm. If only fat-free buttermilk is available, you can substitute it with a combination of 1 cup of full fat sour cream and 1/2 cup of whole milk.
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Carla Hall’s Flaky Buttermilk Biscuits | Food Network
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@user-jy6hu6ox5p
December 18, 2023 at 9:41 am
Carla you’re amazing! You have a fan in NJ!
@VTdwellings
December 18, 2023 at 9:41 am
I haven’t baked them off yet but I followed the instructions and girl I felt the dough come together just as you said it would with the fold, fold, turn and dust of flour. Can’t wait! I’ll give a final update after baking. 🤞🏽I need them crossed because my oven doesn’t quite reach 450F. 💋
@rosemaryvyslouzil6249
December 18, 2023 at 9:41 am
Delicious 🙏🏼😇👍👌💯 thank you Carla
@timburris3758
December 18, 2023 at 9:41 am
I’m Wif Ya Miss Carla! If Ya Waitin On Me; You Backin Up Honey!
@timburris3758
December 18, 2023 at 9:41 am
Knuckle Suckin; Lip Lappin Good!!🙈🙈🙈
@janetpoole2765
December 18, 2023 at 9:41 am
♥️
@Jasmine_breeze
December 18, 2023 at 9:41 am
What a wonderful woman and what a great recipe! I immediately felt like making these cookies. With cream cheese or clotted cream and jam will also be delicious. And by the way, what a great teacher. You started like a lady in a classic cooking school and ended up like a diva! You should have your own channel. Even if someone doesn't cook, they can watch it for pleasure. Inspiring to enjoy life 😊❤
@orellaminx3530
December 18, 2023 at 9:41 am
So many great tips, both for biscuit making and pastry work in general, things I've never heard replicated anywhere else.
@saeedsaeedi6026
December 18, 2023 at 9:41 am
Talking too much
@SleepyScooter
December 18, 2023 at 9:41 am
CARLA!!! These are the best biscuits I have EVER made! I did not think my biscuits could get any better, but this way of making them took them to a whole nother level. I will never make them the "old" way again! Thank you! ❤
@globalwarming4786
December 18, 2023 at 9:41 am
Carla ❤ you’re amazing
@marshyburrows1094
December 18, 2023 at 9:41 am
Excellent video
The bowl is beautiful ❤….. whole fat buttermilk is almost impossible to find in my area…
@dianeshea4192
December 18, 2023 at 9:41 am
Girl, you've got the moves!!!! I can't wait to make these delicious yummy biscuits, to go with my coconut shrimp and some cauliflower. Leftover biscuits would make excellent breakfast sandwiches (ham, egg and cheese) with some homemade hash browns. It's 2AM Sunday, and my mouth is watering. ❤❤❤
@SD-nh6tz
December 18, 2023 at 9:41 am
No emulsion blender?It's ok. Very slowly stir buttermilk into shortening until desired consistency.
@tiwantiwaabibiman2603
December 18, 2023 at 9:41 am
Once she put the shortening in, I'm out! Who stoll uses toxic shortening???
Bye Felicia…
@dianesdecoratingmore7584
December 18, 2023 at 9:41 am
Your version is so nice, ❤ i use sour cream in one of my recipes, if you can do comment https:// youtu.be/5QYQbHJqUBM 😊
@wilmamcconnell7178
December 18, 2023 at 9:41 am
I like my biscuits brown on top.
@mandamorris7934
December 18, 2023 at 9:41 am
Oh wow…. I was told to never twist my cutter… Interesting! These look so good and I love your teaching method!!!
@mslj4062
December 18, 2023 at 9:41 am
Love Carla! Her sweetness and energy is just fabulous for TV!! 👏🏼🙏🏼❤️🔥🙌🏼🤯
@susanfortner2267
December 18, 2023 at 9:41 am
This video was so worth it, just the tip about spraying the counter to hold the flour was worth it! Miss you and The Chew crew ❤️❤️!
@teegood1904
December 18, 2023 at 9:41 am
Is she a he????
@TheMusicOfOzi
December 18, 2023 at 9:41 am
How do we eat those without winding up looking like one ..?
@BadgerMonkey
December 18, 2023 at 9:41 am
Josh Weissman's looks better and he does it in 5 minutes because he's not fluffing out the time to fill a 30-minute slot; also, he cuts them into squares so you don't need a mold or dirty up a glass and there's no additional handling to make the dough more tough.