Buttermilk biscuits. The best buttermilk biscuits I've made since I began my quest for the perfect biscuit. I love the folding technique that left the biscuits with the perfect consistency not to mention flaky. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda.
You can cook Buttermilk biscuits using 7 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Buttermilk biscuits
- It’s 2 1/2 cups of all-purpose flour, plus more for dusting.
- Prepare 2 tablespoons of baking powder.
- It’s 1 tablespoon of sugar.
- Prepare 1 1/2 teaspoons of salt.
- Prepare 1 1/2 sticks (12 tablespoons) of unsalted butter.
- Prepare of Cut into small pieces and frozen.
- It’s 1 c of buttermilk.
Toss together grated butter and flour in a medium bowl. Press together the remaining scraps of dough and cut out more biscuits. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal.
Buttermilk biscuits instructions
Preheat oven to 425 degrees F. Pulse the flour in a food processor with the baking powder, sugar and salt..
Add the butter and pulse until the butter is in pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated..
Turn out on to a floured surface and pat into a thick 8-by-8 inch square. Cut into sixteen 2-inch square biscuits. Arrange on an ungreased baking sheet, brush with buttermilk and bake until golden, 12 to 15 minutes..
If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. In a large bowl, whisk together flour, sugar, and salt. Using a fork or pastry blender, cut in cold butter until mixture is crumbly and about the size of peas. Gradually add buttermilk, stirring just until dry ingredients are moistened.
