Buttermilk Ranch Biscuits
Flaky, tender biscuits loaded with herby ranch flavor in the dough and brushed with a buttery ranch glaze straight from the oven.
Servings: 12 biscuits
Ingredients
- 2 ¼ cups all-purpose flour plus more for dusting and shaping
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 pinch Kosher salt
- ½ cup unsalted butter cold, cut into small cubes
- ¾ cup low fat buttermilk
- ¼ cup ranch dressing divided
- 1 tablespoon unsalted butter melted
Instructions
- Heat oven to 375ºF. Line a baking sheet with parchment paper and spray with cooking spray.
- Whisk flour, baking powder, baking soda, and salt in a large bowl until combined. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Make a well in the center and pour in the buttermilk and 3 tablespoons of the ranch dressing. Stir until just combined. The dough will look shaggy, and that's fine.
- Turn dough out onto a well-floured surface and pat into a 1/2-inch tall circle. Use a 3-inch biscuit cutter to cut out biscuits and place them about 2 inches apart on the prepared baking sheet. Re-pat the scraps once to cut more biscuits.
- Bake for 10 minutes. While they bake, stir together the melted butter and remaining 1 tablespoon ranch dressing.
- Brush the tops with the butter-ranch mixture and bake another 3 to 4 minutes until golden brown.
Notes
Yield: This recipe makes 12 biscuits using a 3-inch cutter. Re-patting the scraps once is fine, but working the dough a third time will make those biscuits noticeably tougher.
Technique: Stir the dough only until the ingredients just come together. Over-mixing develops the gluten and produces dense, flat biscuits instead of tender, flaky ones.
Measuring: Spoon flour into your measuring cup and level it off rather than scooping directly from the bag. Scooping packs in extra flour and can make the dough stiff.
Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, wrap in foil and warm in a 350ºF oven for about 5 minutes. To freeze, wrap individually and freeze for up to 2 months; reheat straight from frozen at 350ºF for 10 to 12 minutes.
Technique: Stir the dough only until the ingredients just come together. Over-mixing develops the gluten and produces dense, flat biscuits instead of tender, flaky ones.
Measuring: Spoon flour into your measuring cup and level it off rather than scooping directly from the bag. Scooping packs in extra flour and can make the dough stiff.
Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, wrap in foil and warm in a 350ºF oven for about 5 minutes. To freeze, wrap individually and freeze for up to 2 months; reheat straight from frozen at 350ºF for 10 to 12 minutes.
Nutrition
Calories: 190kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 269mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 1mg