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Buttermilk Biscuits

Buttermilk Biscuits

Baked in a preheated oven at high heat, these biscuits are crispy on the outside and fluffy and moist on the inside.

Ingredients

2 cups unbleached all purpose or bread flour

1 Tablespoon granulated sugar

2 teaspoons baking powder

1 ½ teaspoons Diamond Kosher salt (OR ¾ teaspoon table salt)

¼ teaspoon baking soda

½ cup (1 stick) unsalted butter, cut into ½ Tablespoon-sized slices

¾ cup buttermilk

Instructions

1

Preheat oven to 450 degrees.

2

In a medium bowl, measure out the flour, sugar, baking powder, salt, and baking soda. Mix together using a fork.

3

Add the slices of butter. Set the fork aside and blend the butter into the dry ingredients, rubbing the mixture between your thumb and fingers until the butter is in pea-sized chunks.

4

Add buttermilk and quickly blend it into the mixture with the fork.

5

Turn the dough onto a flour dusted counter. Knead lightly, folding the dough as you go to form layers. Flour the counter again if needed and pat the dough into a rough circle, about ½ inch thick.

6

Cut into circular biscuits with a round cutter or an upside down glass and place them, evenly spaced, on a ½-sheet pan or cookie sheet.

7

The scraps of dough can be gathered, lightly kneaded, then patted into a 1/2 inch disc one additional time. After cutting biscuits from the gathered scraps, form the remaining dough pieces into one or two circular biscuits or long breadsticks and place them onto the baking sheet to bake with the cut biscuits.

8

Bake at 450 degrees for 10 minutes on the middle to upper rack of the oven, until edges are nicely browned, rotating pan half way through if necessary to ensure even browning.

These biscuits are best when served right from the oven. For a hearty breakfast, top with sausage gravy.

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