Buttermilk Biscuits
It is important to make certain that you handle the dough as little as possible with your hands, as it helps to keep the butter cold and that means flaky biscuits. I use my trusty wooden mixing spoon to mix everything right up until I turn it out of the bowl and onto the floured surface for rolling and cutting.
Ingredients:
2 c. AP flour
2 TBSP Baking Powder
1.5 tsp. salt
1 3/4 c. Buttermilk *plus 2 tbsp reserved for brushing the tops of the biscuits
1 stick butter
How To:
Step 1—Sift together in a large mixing bowl:
2 c. AP flour
2 TBSP Baking Powder
1.5 tsp. salt
Step 2—Grate 1 stick COLD butter with a CHILLED box grater, and add into flour mixture. Stir together to distribute shreds of butter evenly into flour mixture.
Chill your box grater and butter to reduce handling and keep it colder longer….which means flaky layers in your biscuits. Just pop them into the freezer for about 20 minutes to get cold!
Step 3—Pour in CHILLED buttermilk and stir until just mixed. Turn out onto floured countertop and grab your rolling pin.
Step 4—Roll dough to about an inch thickness, then fold it into thirds and roll again. Repeat 3 times to create the layer in the dough.
Step 5—Cut out into desired size/shape and place on a baking sheet lined with parchment/Silpat. Brush the tops of biscuits with reserved buttermilk. Bake for about 10 minutes, depending on oven temps varying. You are looking for a beautiful rise, and just golden tops.
Fluffy, Buttery, Tasty lil’ beauts!
Step 6—DEVOUR THESE FLUFFY LITTLE DELIGHTS! They are great with butter and jam, alongside fried chicken, or drenched in country gravy.