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Buttermilk Biscuits

1/19/2014

 
Picture
Flaky and perfect every time but the secret is not to handle the dough too much.
Prep Time:
20 Minutes
Cook Time:
15 Minutes
Servings:
10
Submitted by:
Jacqui



Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, chilled in
freezer and cut into thin slices
3/4 cup cold buttermilk
2 tablespoons buttermilk for brushing

Directions
  • Preheat oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  • Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  • Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  • Turn dough onto a floured work surface, pat together into a rectangle.
  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  • Roll dough on a floured surface to about 1/2 inch thick.
  • Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  • Brush the tops of biscuits with 2 tablespoons buttermilk.
  • Bake in the preheated oven until browned, about 15 minutes.

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