Granny's Flaky Buttermilk Biscuits
The trick to fluffy biscuits is to not overwork the dough. Knead gently a few times and pat the dough out. Re-roll as few times as possible.
Yield: 6-8 biscuitsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 2 1/2 cups | all-purpose flour, plus more for dusting |
| 2 tablespoons | baking powder |
| 1 teaspoon | sugar |
| 1 teaspoon | salt |
| 8 tablespoons | cold, unsalted butter |
| 1 cup | buttermilk |
| 2 tablespoons | salted butter, melted |
Directions:
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into cubes and add to flour, then pulse 6 or 7 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a grater, fork or a pastry cutter.) Return dough to bowl, add buttermilk and stir with a fork until it forms a rough ball (don’t worry if it is a little sticky).
Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times.
Gently roll out the dough some more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimps the edges of the biscuit causing it not to rise. If you have scraps just reform a rectangle and cut additional biscuits.
Place biscuits on a baking sheet and bake until golden brown, approximately 10 to 15 minutes. Serves 6 to 8.
Source: cookingmaniac.com
