1 stick plus 2 tablespoons cold, unsalted butter, cut into 1/2-inch cubes, plus more for serving
1 cup buttermilk, plus more for brushing
(Buttermilk can be made by adding 1 Tbsp lemon juice into 1 cup whole milk)
Instructions
Preheat oven to 450 degrees. In a large bowl,
whisk together flour, sugar, salt, baking
powder, and baking soda for 30 seconds. Toss
butter into dry mixture to evenly coat, then
press between your fingers to create flower-
petal shapes and return to bowl.
Slowly drizzle buttermilk over flour-butter
mixture (to evenly distribute) while stirring
with a fork. Stop stirring when dough begins to
form but mixture is still crumbly. Transfer to
center of a parchment-lined baking sheet.
Gather dough with your hands, pressing firmly
to bind, and flatten it into a 6-by-10-inch
rectangle. Lift parchment along a short end of
dough and fold in half, forming a 6-by-5-inch
rectangle. Turn dough 90 degrees; gently
reflatten to 6 by 10 inches. Fold in half again
and flatten slightly into a 6-inch square.
To keep things easy, form the dough on the same
tray it's baked on. Cut it into thirds in both
directions with a large, sharp knife, to form 9
biscuits. Brush tops with buttermilk. Bake
until puffed, golden brown on top, and hollow-
sounding when tapped on bottom, 16 to 18
minutes. Transfer to a kitchen towel-lined
basket; cover to keep warm. Serve with butter
and jam
Originally Submitted
5/12/2017
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