Buttermilk Biscuits from Ben Mims
Buttermilk Biscuits from Ben Mims
As a born and bred Southerner, I eat a lot of biscuits. I often make a large batch of them once a month, and stash most of them in the freezer for whenever the craving hits. But with the air fryer, I can make a small batch and have fresh, dinner roll–size biscuits in less than 30 minutes that taste like they’re from a traditional oven.
Ingrediënten
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 8 tablespoons 1 stick unsalted butter, chilled and cut into small cubes
- 1 cup buttermilk chilled
Instructies
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
- Add the butter and use your fingers to break apart the butter pieces while working them into the flour mixture, until pea-size pieces form.
- Pour the buttermilk over the flour mixture and, using a rubber spatula, mix together until the ingredients are just combined.
- Turn the dough out onto a well-floured surface and pat it into a disk, ½ inch thick.
- Using a 2-inch round cutter, cut out 16 biscuits.
- Place half the biscuits in a single layer (their edges should just touch) in the air fryer and cook at 325°F until the biscuits are golden brown and fluffy, about 18 minutes.
- Serve the biscuits hot.
- Cook the remaining biscuits or freeze for up to 1 month.
