Buttermilk Biscuits Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups (240g) unbleached all-purpose flour (King Arthur), plus more for rolling out
1/4 teaspoon baking soda
1 Tablespoons baking powder
1 teaspoon salt
6 Tablespoons butter, frozen + 2 more Tablespoons for melting
1 cup buttermilk (approximate)
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Directions: |
Directions: 1. READ THE ENTIRE RECIPE FIRST
2. Pre-chill stainless bowl and rolling pin in freezer
3. Preheat oven to 450º or 475º
4. Mix the dry ingredients using bowl from freezer
5. Grate the butter onto wax paper, then cut into the flour for max taste
6. Place bowl back in freezer for 10 minutes
7. Remove bowl from freezer and make a well in the center of flour mix
8. Add the buttermilk and mix JUST until combined. About 15 stirs. Some flour and bits might be left over in the bowl - leave them because adding more buttermilk just means more stirring which is over-handling the mix in my opinion
9. Turn the dough out onto a floured board. Sprinkle more flour on top.
10. GENTLY roll (using floured rolling pin) the dough out until it is 3/4" (do not overdo it). Fold the dough toward you and rotate it 90 degrees. Do this 5 times and on the last time, roll the dough down to 1/2". Your dough should form a nice rectangle.
11. Cut the biscuits using a floured round cutter
12. Put the scraps around the edges...don't make biscuits from them
13. Place the biscuits (touching) on a wax paper lined cookie sheet or jelly roll pan
14. Bake for about 10-14 minutes depending on the oven and your preferences. The biscuits will be light golden brown on top and bottom. Do not overbake.
15. Take a small amount of melted butter and brush across the top as soon as they come out of oven. |
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Personal
Notes: |
Personal
Notes: You can make these biscuits, cut them and freeze them on cookie sheets for up to a month. To cook: bake on cookie sheet at 450 for about 20-25 minutes.
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