Buttermilk Biscuits

Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

biscuits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from online.wsj.com

Ingredients

  • 8

    cups all-purpose flour, plus 1 cup for dusting biscuit cutter

  • 4

    tablespoons double-acting baking powder

  • 4

    teaspoons Kosher salt

  • 2

    teaspoons sugar

  • 4

    sticks butter, cut into 1/2-inch pieces, plus 1 tablespoon for dusting biscuit cutter

  • 3 1/2

    cups buttermilk

Directions

Preheat oven to 425 degrees. Combine flour, baking powder, salt and sugar in a bowl. Working quickly to avoid melting butter, mash butter, one piece at a time, between your thumb and fingers into flour mixture. Flour should contain both pea-size butter pieces and flat streaks of butter. Chill flour-butter mixture in refrigerator 15 minutes. Grease a 4-inch biscuit cutter (an inverted glass also works) with butter, then dust with flour. Remove flour mixture from refrigerator. Make a well in center of flour mixture, add buttermilk and stir with a spoon until just combined. Turn dough out onto a flour-dusted surface. Use floured hands to gently bring dough together. Pat dough down until it is 1½-2 inches high. Use biscuit cutter to cut out biscuits using a straight down-and-up motion, flouring the cutter between each cut. Place biscuits, 1 inch apart, on a baking sheet lined with parchment paper. Place baking sheet in oven and bake until just golden on top, 18-20 minutes.

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