Foolproof Flaky Buttermilk Biscuits
- 18 oz (about 4 cups) all-purpose flour
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 10 tablespoons cold unsalted butter, cut into small cubes
- 1 1/2 cups cold buttermilk
- 6 tablespoons honey
Adapted from traceysculinaryadventures.com
Preheat oven to 400 F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt. Add the butter cubes, and use a pastry cutter (or your fingertips, if you'd rather) to cut in the butter until the pieces are no bigger than peas - the mixture should resemble coarse meal. Stick the bowl in your refrigerator to chill for 10 minutes.
Meanwhile, whisk together the buttermilk and honey in a measuring cup. Add to the bowl with the butter/flour mixture and stir gently just until the dry ingredients are moistened.
Turn the dough onto a lightly floured work surface and knead gently about 3-4 times to bring it together. The dough may still be a little crumbly, that's fine. Roll the dough into a 9x5-inch rectangle about 1/2-inch thick. Fold the dough into thirds like a business letter (using the long sides of the rectangle). Once again, roll the dough into a 9x5-inch rectangle about 1/2-inch thick, and again fold it into thirds like a letter. Roll the dough out to 3/4-inch thickness (the shape doesn't really matter). Using a 1 3/4-inch round cutter, cut biscuits from the dough (don't twist the cutter, use a straight up and straight down motion) and transfer to the prepared baking sheet, leaving about 1 inch of space between them. (I gathered the scraps and cut more biscuits once or twice to get as many as possible.)
Bake for about 15-18 minutes, or until the biscuits have risen and are golden brown on top. Remove the baking sheet and transfer the biscuits to a wire rack. Allow to cool for a few minutes and serve warm. Or, if you won't be serving immediately, pop them in the microwave for 10-15 seconds when you are ready.
Makes 12-14 biscuits