These flaky biscuits benefit from, but do not require, butter and spicy-sweet pepper jelly.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Whisk flour, baking powder, salt, and sugar in a large bowl. Cut in butter with a pastry blender (or rub in with your fingers) until pea-size crumbs form. Cut in yolk. Stir in buttermilk until just combined.

    Advertisement
  • Turn dough out onto a lightly floured surface, and knead twice. Pat dough to a 1-inch thickness. Using a 2 1/4-inch round cutter, cut out biscuits, and transfer to a nonstick baking sheet. Repat dough scraps, and repeat once.

  • Lightly brush biscuit tops with buttermilk. Bake until tops are golden brown, 20 to 22 minutes. Serve hot with butter and pepper jelly on the side.

Cook's Notes

Mixing a mashed hard-cooked egg yolk into the dough creates a tender, delicate texture in the resulting biscuits. Unbaked biscuits can be frozen up to 1 month. Brush with buttermilk, and bake 32 to 35 minutes.

Reviews (8)

88 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 35
  • 2 star values: 23
  • 1 star values: 6
Rating: Unrated
02/23/2011
sabrosas ,intentare elaborarlas Elssy
Rating: Unrated
01/28/2011
Sooooooooooooooo good! We couldn't stop eating them. Great for young experienced chefs! I will definitely make these again!
Rating: Unrated
11/30/2010
@notrunofthemill: That would be the same amount of milk as the buttermilk, minus 1 tsp.
Advertisement
Rating: Unrated
11/30/2010
@notrunofthemill: That would be the same amount of milk as the buttermilk, minus 1 tsp.
Rating: Unrated
11/01/2010
Great recipe! I will definitely make these again.
Rating: Unrated
05/17/2010
This will be my new go-to biscuit recipe! I left out the egg yolk, and they were still really delicious, flakey and flavorful. Great for a breakfast/brunch or on the side with a soup or stew. I used egg was on top rather than buttermilk for a nice brown sheen with a little crispness.
Advertisement
Rating: Unrated
01/24/2010
1 tsp vinegar per how much milk?
Rating: Unrated
11/22/2009
Very easy and delicious. I didn't have any buttermilk on hand so used regular 1% and added 1tsp vinegar to it. Also didn't add the grated egg yolk - didn't miss it at all, they were light and moist. I brushed with butter after baking.