Golden, Flaky, Southern biscuits with kefir replacing the traditional buttermilk. Read on and find out how you can whip these up on a cozy Saturday morning in.
Biscuits always start with fat rubbed into flour in order to make that fluffy texture. First, cold or frozen butter or another fat is cut or rubbed into the dry ingredients. Next, the mixture is chilled, then mixed (traditionally) with buttermilk to form a loose tangy dough that can finally be rolled out to make biscuits.
Kefir is similar to buttermilk in that it’s a dairy product known for its tang and thickness, both necessary for biscuits. Getting to add kefir into you biscuits lends that same delicious flavor while also giving you the benefits of the live cultures in the kefir.
While you could keep it traditional and use buttermilk, you might have some kefir in your fridge that will give you a good excuse to whip up some sausage gravy and biscuits! Let’s get going on these flaky kefir biscuits.
- Cake Flour
- Baking Powder
Step One: Prep the Dry Ingredients
This step couldn’t be easier. Start with your flour and mix in all of your dry ingredients.
Step 2: Cut/ Rub in the Cold Butter
This is the step that makes flaky biscuits, so work swiftly but don’t worry yourself too much. Take your frozen butter out and chop it up small. Drop it into your flour mixture and take care to coat all of the butter with the flour mixture.
Then, take each lump of butter and rub it into the flour. The goal here is to make tiny flakes of butter throughout your mixture.
Step 3: Mix in the Kefir!
Now it’s time to mix in our main source of moisture: kefir! Pour in the kefir and be prepared for a very dry dough. This will come together as we fold it in search of those tasty flaky layers.
You’ll need to roll this out into a rectangle and then fold it like a letter five times. This is where we get those flaky layers!
Roll your final dough into a half-inch thick sheet and start cutting out your biscuits.
Use a biscuit cutter or something with sharp edges (I have seen a 1/2 cup measuring cup used before. Not my idea, but a great option!)
Don’t just roll those scraps up into a ball and roll them out! Stack them on top of each other and roll them. Then they will at least retain some of that hard-earned flakiness.
These bake for anywhere between 12 and 15 minutes depending on your oven and preferred crispiness. With this much butter in the biscuits, they can definitely go crispy; especially if you use a high-percentage fat butter as I did. Don’t worry though, these definitely fit the description of flaky southern biscuits!
FLAKY KEFIR BISCUITS
Pair these up with some sausage gravy, fried eggs, or any other traditional cast iron breakfast items. Mmm. Enjoy these fresh while they are still warm and you’ll have an instant hit on your hands.
THANKS FOR PINNING
Kefir Southern Biscuits
- 2 1/2 Cups Cake Flour AP would work too! Just expect a biscuit that's a bit firmer. You might even prefer that!
- 3 tsp Baking Powder
- 2 tsp Salt Use a bit less if you have traditional iodized salt. I used Diamond Crystal Kosher salt.
- 1 1/2 tsp Sugar Use a little more if you want sweeter biscuits, a little less if you want less browning on the surface.
- 1/2 Cup Frozen Butter One Stick
- 1 Cup Unflavored/ Original Kefir You could always swap in buttermilk or a cup of milk with 1 tsp cream of tartar added to give that acidic tang.
- 2 tbsp Melted Butter For brushing on before baking.
- Preheat oven to 475 Degrees Fahrenheit.
- The night before you bake your biscuits, place a stick of butter into the freezer to chill.
- Whisk together the dry ingredients in a medium mixing bowl.
- Chop your butter small with a knife or quickly grate the butter with the large holes of a box grater. The goal is to incorporate the butter in small flakes. I always chop the butter small then rub any big chunks into the flour.
- Chill in the fridge for 15 minutes.
- Mix in kefir. your dough should appear too dry.
- Turn the dough out onto a clean floured surface and pack it into a square. Roll the square out then, using a scraper or spatula, fold the dough like a letter, starting with the bottom third being folded up then the top fold being folded down. Roll the dough back out, turn 90 degrees, and repeat the folds perpendicular to the original folds. The dough will have 5 letter folds total and will come together substantially through the process.
- Roll out the dough to approx. 3/4 inch and punch out with a biscuit cutter or other object with a sharp rim. Avoid a class which will seal the edges of the biscuits closed.
- Gather any scraps and stack them before rolling them back out to preserve their layers. Bake any remaining scraps whole.
- arrange on baking sheet and brush with melted butter. Sprinkle on flaky or Kosher salt, then bake for 12-15 minutes to your desired doneness.
- Rest for 15 minutes then eat!