Buttermilk Biscuits
By KSmitherman
Serve warm with a pat of butter for dinner or with jam for breakfast
- 2
Ingredients
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp sugar
- 1/2 tsp salt
- 6 Tbsp cold unsalted butter, cut into 12 pieces
- 3/4 cup cold buttermilk
Preparation
Step 1
directions:
1. Preheat the oven to 425ºF. Whisk the flour, baking powder, soda, sugar, and salt together in a bowl. Drop in the butter and, with your fingers or a pastry blender, rub it into the flour until you’ve got crumbs—some the size of flakes, some like baby peas. Add the buttermilk and stir; the mixture will be very sticky.
2. Reach into the bowl and knead the dough gently 3 or 4 times. Turn it onto a floured surface and roll or pat it into a circle about 1/2-inch thick. Use a 2-inch biscuit cutter to cut out as many biscuits as you can; gather the scraps, re-roll, and cut out more biscuits.
3. Transfer the biscuits to a foil-lined baking sheet and bake 15 to 18 minutes or until puffed and golden. Cool 5 minutes. Serve split.