Ingredients: |
Ingredients: 4 C. Flour, plus more for dusting
1 Tbsp. plus 1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Sugar
1 C. unsalted Butter, cold, cut into small pieces
1-3/4 C. Buttermilk, plus more for brushing (You can substitute with 1-3/4 C. milk and 1-3/4 Tbsp, Lemon Juice or White Vinegar. Combine and let sit for 15 minutes before using).
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Directions: |
Directions:Preheat oven to 375º.
In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs, with a few large clumps remaining.
Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky; do not over mix.
Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1-inch thick, pressing in any loose bits. Do not overwork the dough.
Use a floured 2-1/4-inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.)
Place the biscuits about 1-1/2 inches apart on an unlined baking sheet. Generously brush the tops of biscuits with buttermilk. Bake 18-20 minutes, rotating sheet halfway through, until the biscuits are golden and flecked with brown spots. Transfer biscuits to a wire rack to cool. |
This recipe for Buttermilk Biscuits is from