Vanilla Orange Buttermilk Biscuits

Vanilla Orange Buttermilk Biscuits

A touch of vanilla bean and orange makes these ultra flaky buttermilk biscuits perfect for your holiday tables.

Ingredients

Directions

Preheat oven to 450 degrees F and line a baking sheet with parchment paper.

Cut the butter into small (1/2-inch) chunks then place in the freezer while you prepare the remaining ingredients.

Whisk the flour and sugar in a medium mixing bowl. In a measuring cup, combine the buttermilk, vanilla bean paste, and orange extract.

Take the butter out of the freezer and add it to the flour mixture. Use two knives or a pastry cutter to cut the butter into the flour until it resembles coarse, pea sized crumbs.

Add the buttermilk mixture, a little at a time, and stir the mixture gently with a wooden spoon until it starts to come together and form a ball.

Sprinkle a flat surface with more flour. Turn the biscuit mixture out onto the flour and use your hands to pat it into a rectangle. Fold the left side to the center of the rectangle then fold the right side over the left side (think about folding a brochure). Roll the mixture out then fold again. Roll out a final time to 3/4-inch thickness. Use a biscuit cutter or upside down juice glass to cut out the biscuits, making sure not to twist the cutter when you remove the biscuits. Re-roll the dough with any scraps until all of it is used. Place the biscuits on a baking sheet and brush with buttermilk.

Bake for 13-15 minutes or until puffed and golden brown on top. Serve immediately or store wrapped loosely in a kitchen towel for a day. Reheat before serving.

Notes:

Recipe By Neighbor Food Blog

 

Directions

Preheat oven to 230 degrees C and line a baking sheet with parchment paper.

Cut the butter into small (1-centimeter) chunks then place in the freezer while you prepare the remaining ingredients.

Whisk the flour and sugar in a medium mixing bowl. In a measuring cup, combine the buttermilk, vanilla bean paste, and orange extract.

Take the butter out of the freezer and add it to the flour mixture. Use two knives or a pastry cutter to cut the butter into the flour until it resembles coarse, pea sized crumbs.

Add the buttermilk mixture, a little at a time, and stir the mixture gently with a wooden spoon until it starts to come together and form a ball.

Sprinkle a flat surface with more flour. Turn the biscuit mixture out onto the flour and use your hands to pat it into a rectangle. Fold the left side to the center of the rectangle then fold the right side over the left side (think about folding a brochure). Roll the mixture out then fold again. Roll out a final time to 2-centimeter thickness. Use a biscuit cutter or upside down juice glass to cut out the biscuits, making sure not to twist the cutter when you remove the biscuits. Re-roll the dough with any scraps until all of it is used. Place the biscuits on a baking sheet and brush with buttermilk.

Bake for 13-15 minutes or until puffed and golden brown on top. Serve immediately or store wrapped loosely in a kitchen towel for a day. Reheat before serving.

Notes:

Recipe By Neighbor Food Blog

 

  • Nielsen-Massey time icon

    5 minprep

  • Nielsen-Massey yield icon

    4-6servings

This Recipe Uses

Pure Orange Extract 4oz

Pure Orange Extract

Pure Vanilla Bean Paste