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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 Biscuits
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.
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.
latest Recipe Video:
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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Red Velvet Biscuits
- 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
- 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.