"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chef John's Buttermilk Biscuits Recipe

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This recipe for Chef John's Buttermilk Biscuits, by , is from Its time to hit the Kitchen B2!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Lin

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
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

Directions:
Directions:
1.Preheat oven to 425 degrees F (220 degrees C).
2.Line a baking sheet with a silicone baking mat or parchment paper.
3.Whisk flour, baking powder, salt, and baking soda together in a large bowl.
4.Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
5.Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
6.Turn dough onto a floured work surface, pat together into a rectangle.
7.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.
8.Roll dough on a floured surface to about 1/2 inch thick.
9.Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
10.Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
11.Brush the tops of biscuits with 2 tablespoons buttermilk.
12.Bake in the preheated oven until browned, about 15 minutes.

Number Of Servings:
Number Of Servings:
12 Biscuits
Preparation Time:
Preparation Time:
1 hour and 10 min.
Personal Notes:
Personal Notes:
Flaky, but not dry; chewy, but not tough; crisp in just the right spots.

 

 

 

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