Bobby Flay Buttermilk Biscuits Recipe

Name: Bobby Flay Buttermilk Biscuits Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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); 1½ Cups Cold Buttermilk; ½ Cup Heavy Cream; 2 Teaspoons Freshly Ground Black Pepper; 2 Tablespoons Melted Butter

Recipe Pin

These Bobby Flay Buttermilk Biscuits are light, fluffy, and incredibly flavorful, making me an instant fan. The delightful aroma of those buttery buttermilk biscuits filling my room is something that I love very much.

Bobby Flay Style Buttermilk Biscuits Recipe

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 wonderful buttermilk biscuits.

What's In The Post

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.
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.

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.
1½ Cups Cold Buttermilk: You can make buttermilk by combining milk, vinegar, or lemon juice.
½ 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 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, add butter to the flour mixture.

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

Why did your dough become too hard?

If you overmix the ingredients, the dough will become too hard. A gentle touch of hands or a pastry cutter is enough to bind the mixture. We want a tender dough.

Why are your Bobby Flay Buttermilk Biscuits dry?

The biscuits tend to become dry if you have added too much flour to the biscuits. In baking, you have to go by the measurement of each and every ingredient in ratio with the others.

Why do the biscuits stick to each other after getting baked?

If you do not leave enough space between the biscuits, they will stick together. During the baking process, the biscuit dough rises bigger and taller and needs space to expand. You need to leave at least 1 inch between the biscuits.

Can I prepare the dough for the biscuits in advance?

Yes, you can prepare the dough for these buttermilk biscuits in advance and freeze it for up to three months.

Nutritional Information Per Serving

The ingredients used in making these Bobby Flay 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	18 g
Saturated Fat	11 g
Carbohydrates	34 g
Dietary Fiber	1 g
Sugar	2 g
Protein	6 g
Cholesterol	48 mg
Sodium	277 mg

These Bobby Flay Buttermilk Biscuits are suitable for vegetarians. However, this recipe is not suitable for people on other diets like vegan, keto or gluten-free.

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.
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

Storing

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, 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

Other Bobby Flay Recipes That You Can Try

Sauted Kale Served In Long White Plate — Bobby Flay Sauteed Kale

Chocolate Mousse In Glass Garnished With Whipped Cream — Bobby Flay Sauteed Kale

Conclusion

I tried this Bobby Flay Buttermilk Biscuits 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.

So, give it a shot and let us know about the outcome in the comment section below. Until then, happy baking!