December 24, 2021
Ask A Chef: Buttermilk Biscuits
Chef Amy Hosking of Cole’s restaurant shares the recipe for her flaky Buttermilk Biscuits.
Q: I recently tried the buttermilk biscuits at Cole’s while staying at the Montage Palmetto Bluff resort in South Carolina, and they were the best biscuits I’ve ever had. They tasted amazing, and it looked like they had layers. Can you get the recipe for me? — David, Toronto
A: Amy has discovered the secret to beautiful biscuits: White Lily flour. Beloved by seasoned bakers, this flour has the perfect amount of gluten, which helps give these biscuits their flaky texture (find it on Amazon or at specialty grocery stores). To achieve the layered structure, she uses a laminating technique, where the dough is rolled out and folded multiple times to create thin layers. “The laminating process makes these delicious biscuits unique,” says Amy.
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Yield: Makes 12 biscuits
- Preheat oven to 350°F. Using electric mixer, combine flour, baking powder and salt. Mix until equally distributed.
- Add butter and beat on speed one until butter is evenly distributed and pea-sized.
- Add buttermilk and beat until all loose parts are combined.
- Place dough on lightly floured surface. Roll out into 1⁄2″-thick rectangle and fold ends into centre. Keep dough in rectangle shape. Repeat this process 2 times.
- Roll out into 1⁄2″-thick rectangle again and move from surface to cutting board to relax dough.
- Cut dough into squares and place on baking sheet. Bake for 20 minutes, or until golden brown.