Perfect Buttermilk Biscuits
Fluffy, melt-in-your-mouth biscuits. Great with dinner with butter and jam. For variations, try sausage and biscuits; fold in 1/2 cup shredded cheddar cheese and 1 tsp California garlic powder; or top with chocolate sauce for a fun dessert.Yield: 10 biscuits
Prep Time: 15 mins
Cook Time: 15 mins
|2 cups||all-purpose flour|
|1 tablespoon||baking powder|
|6 tablespoons||unsalted cold butter|
|3/4 cup||full fat buttermilk|
|1 pinch||baking soda|
|2 tablespoons||melted butter|
|2 tablespoons||milk (for brushing on biscuits)|
Preheat oven to 450 degrees.
Mix together flour, baking powder, salt, sugar.
Cut butter into flour with pastry cutter.
Put the flour and butter mixture into freezer for 15 minutes.
Add a pinch of baking soda to the buttermilk.
Remove flour from freezer. Add buttermilk; stir. Mixture will be wet.
Flour the counter or mat. Flour hands and form dough into a ball. Knead no more than 8-10 times with hands. Less is best. Pat down to 1 1/2" thickness. Using a biscuit cutter, cut biscuits with up and down method. Do not twist.
Place on baking sheet or cast iron pan, touching. Brush with milk.
Bake for 15-18 minutes.
Brush with butter when they come out of oven.
To make substitute buttermilk: Pour 2 teaspoons white vinegar into measuring cup. Fill cup with whole milk up to 3/4 cup. Let sit until milk thickens.