Buttermilk Biscuits

These Buttermilk Biscuits are tender and moist. Give them a try next time you make biscuits.

2 cups unbleached all-purpose flour

1/4 tsp. baking soda

1 Tbsp. baking powder

1 tsp. salt

6 Tbsp. unsalted cold butter

1 cup buttermilk

Preheat oven to 450 degrees.

Combine the dry ingredients in a bowl. Grate butter into flour mixture and cut into flour until it resembles coarse meal. Add buttermilk and mix just until combined. If dough appears dry, add some more buttermilk, dough should be very wet.

Turn onto a floured surface. Gently pat the dough with your hands until it’s about 1/2 inch thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick.

Using a round biscuit cutter, cut into rounds. Gently knead the scraps of dough together to make a few more.

Place biscuits on a cookie sheet. If you like soft sides, put the biscuits touching each other. If you like crusty sides, place biscuits about 1 inch apart-this way the biscuits won’t rise as high as they would close together.

Bake 10-12 minutes. Biscuits should be a light golden brown. Do not over bake.

Yield 10

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