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Red Velvet Biscuit

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I made these red velvet buttermilk biscuits in honor of Juneteenth. Let me tell you these buttermilk biscuits are deliciously easy to make.

Red Velvet Biscuit Sandwich with BBQ Brisket & Collards Green Cole Slaw

Red Velvet Biscuits
baking Tips:

When I have the time, I like to stick the biscuits in the fridge. This cold butter gives the biscuits an excellent flaky texture and height during baking.

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Can you make ahead?

Freezer: After biscuits cools off, store in a freezer storage bag. Keep in the freezer for 5 months max. Thaw 12-24 hours before using.

Fridge: After biscuits cools off, store in a freezer storage bag. Keep in the fridge for 7 days max.

Reheating: Pop in a 350-degree oven for 10 minutes or place in a toaster.

Red Velvet Biscuit Sandwich with Brisket & Collards

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Substitution Options:

Feel free to use a plant based red dye.

You can use another milk other than buttermilk but you will be sacrificing flavor.

what to serve with Red Velvet Biscuits?

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Recipe:

Red Velvet Biscuit Sandwich with BBQ Brisket & Collards Green Cole Slaw

Red Velvet Biscuits

Kenneth Temple
In honor of Juneteenth, I decided to create these amazing red velvet biscuits!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Breakfast, Main Course
Cuisine American, Creole, Southern
Servings 12 persons
Calories 100 kcal

Ingredients
  

  • 2 ¼ cup unbleached all-purpose flour plus ½ cup-1 cup for rolling
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 stick unsalted butter cold
  • ¾ cup buttermilk
  • 1 oz. red dye

Instructions
 

  • In a large bowl add flour, baking powder, baking soda, salt and sugar stir together with hand. Slice butter into flour and with hands blend until coarse. Make a hole in middle then add buttermilk and red dye. Mix until a dough is formed, pour on floured work surface and knead 5 times and roll out to 1/4 inch (right past point on your finger. Cut with floured biscuit cutter. Add to baking sheet and pop in oven for 15-17 minutes.

Notes

Preheat 425 F
When making the biscuits you may want to use gloves so your hands will not get stained from the red dye or you will be using vinegar to wash the red dye off.

Nutrition

Calories: 100kcalCarbohydrates: 20gProtein: 3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 2mgSodium: 265mgPotassium: 46mgFiber: 1gSugar: 2gVitamin A: 27IUCalcium: 80mgIron: 1mg
Keyword buttermilk biscuits
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