Buttermilk Biscuits

Buttermilk Biscuits
Buttermilk Biscuits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups all-purpose flour

  • 2

    teaspoons baking powder

  • 1

    teaspoon salt. Add more salt or brush with salted butter after.

  • 1/4

    teaspoon baking soda

  • 7

    tablespoons unsalted butter, chilled in freezer and cut into thin slices

  • 3/4

    cup cold buttermilk

  • 2

    tablespoons buttermilk for brushing

  • Need to add a teaspoon of sugar.

Directions

Preheat oven to 425 degrees F (220 degrees C) . Line a baking sheet with a silicone baking mat or parchment paper. Whisk flour, baking powder, salt, and baking soda together in a large bowl. Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes. Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined. Turn dough onto a floured work surface, pat together into a rectangle. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times. Roll dough on a floured surface to about 1/2 inch thick. Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter. Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush the tops of biscuits with 2 tablespoons buttermilk. Bake in the preheated oven until browned, about 15 minutes. Freeze the extra UNCOOKED BISCUITS for a quick eat in the future. Bake them from the frozen state in the preheated oven at 450 for 8 minutes. Don't open the door for another 8 minutes. From freezer to plate = 16 minutes. Plus, I notice no difference in taste or quality to the freshly made.

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