Layers of flaky buttermilk biscuits seasoned with furikake seasoning. These savory furikake buttermilk biscuits are buttery, flaky, and so delicious.
Happy Sunday!
I hope you’ve had an amazing weekend. It’s been sunny these past few days, just super cold and windy. But we went out briefly for a photo shoot for my youngest sister’s graduation. She rented a graduation gown from the school and wanted to take pictures even though she couldn’t graduate. So a quick hour at the Palace of Fine Arts.
But let’s talk about these Furikake buttermilk biscuits.
I have always had a thing for buttermilk biscuits. They’re one of my favorite sides when ordering fried chicken takeout. They’re buttery and soft. They have all those layers of flakiness. How can anyone resist them?
When I bake biscuits, I like to give them a little extra boost of flavor. Cheddar biscuits are amazing. Everything but the bagel seasoned biscuits are so delicious. So what’s next? These buttermilk biscuits with furikake seasoning. They’re savory with a hint of sweet. They’re perfect as sides. Or for me, they make great snacks too.
And it’s so satisfying when you make these biscuits on your own. That moment when you break the biscuits in half and see all those flaky layers. Or when you can pull each of the layers off. And when you serve these buttermilk biscuits warm, it practically melts in your mouth. So. Good.
Serve these biscuits by themselves. Serve them with fried chicken. Serve them as a breakfast sandwich. There are endless of possibilities.
Hope you’ll enjoy these biscuits as much as I do <3
Preheat the oven to 425F.
In a large mixing bowl, add flour, baking powder, and salt. Whisk until combined. Add grated butter and then mix with a pastry cutter until coarse crumbs form. Stir in the fuirkake seasoning and mix until combined.
Make a hole in the center of the flour, then pour in buttermilk. Stir until everything is combined and appears crumbly.
Place the dough onto a lightly floured surface. Use your hands to flatten the dough into a rectangle. Fold one side to the center, and then fold the second side to the center. Turn the dough so that the dough is long horizontally. Flatten the dough again. Then fold the two sides to the center again. Turn the dough so that it is long horizontally. Flatten and fold again. Repeat one more time.
Roll the dough out with a rolling pin until about 1/2 inch thick. Use a biscuit cutter to cut the biscuits into about 2.5-3 inches in diameter. Roll out the scraps until you have about 9-12 biscuits. Arrange the biscuits in a 10 inch cast iron skillet or a parchment lined baking sheet. Make sure all the biscuits are touching.
Mix together an egg and milk. Brush the eggwash over the tops of the biscuits to help the biscuits brown evenly.
Bake the biscuits for about 15 minutes until the tops have turned a golden brown.
Remove the biscuits from the oven. Brush melted butter on top and then sprinkle furikake seasoning over the biscuits.
Serve the furikake buttermilk biscuits warm with butter if desired.
Enjoy!
- 2½ cups all purpose flour
- 2 tablespoons baking powder
- ½ teaspoon salt
- ½ cup butter, grated
- 1 cup buttermilk
- 2 tablespoons furikake seasoning
- 1 large egg
- 1 tablespoon milk
- 1-2 tablespoons melted butter
- Furikake seasoning
- Preheat the oven to 425F.
- In a large mixing bowl, add flour, baking powder, and salt. Whisk until combined. Add grated butter and then mix with a pastry cutter until coarse crumbs form. Stir in the fuirkake seasoning and mix until combined.
- Make a hole in the center of the flour, then pour in buttermilk. Stir until everything is combined and appears crumbly.
- Place the dough onto a lightly floured surface. Use your hands to flatten the dough into a rectangle. Fold one side to the center, and then fold the second side to the center. Turn the dough so that the dough is long horizontally. Flatten the dough again. Then fold the two sides to the center again. Turn the dough so that it is long horizontally. Flatten and fold again. Repeat one more time.
- Roll the dough out with a rolling pin until about ½ inch thick. Use a biscuit cutter to cut the biscuits into about 2.5-3 inches in diameter. Roll out the scraps until you have about 9-12 biscuits. Arrange the biscuits in a 10 inch cast iron skillet or a parchment lined baking sheet. Make sure all the biscuits are touching.
- Mix together an egg and milk. Brush the eggwash over the tops of the biscuits to help the biscuits brown evenly.
- Bake the biscuits for about 15 minutes until the tops have turned a golden brown.
- Remove the biscuits from the oven. Brush melted butter on top and then sprinkle furikake seasoning over the biscuits.
- Serve the furikake buttermilk biscuits warm with butter if desired.
