Buttermilk Biscuit. 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. Line a baking sheet with parchment paper. Buttermilk Biscuit

You can have Buttermilk Biscuit using 6 ingredients and 12 steps. Here is how you cook that.

Ingredients of Buttermilk Biscuit
  1. It’s 2 cups of all purpose flour.
  2. Prepare 1 tablespoon of baking powder.
  3. You need 1/2 teaspoon of salt.
  4. It’s 5 tablespoons of cold unsalted butter, cut into small cubes.
  5. You need 3/4 cup of cold milk.
  6. It’s 3/4 tablespoon of lemon juice/vinegar.

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. If using a food processor, just pulse a few times until this consistency is achieved. Directions In a large bowl, cut butter into flour until mixture resembles coarse crumbs.

Buttermilk Biscuit instructions

  1. Mix lemon juice with milk. Stir and let it sit for 5 - 10 minutes in the refrigerator. This mixture is the buttermilk..

  2. Preheat the oven to 450°F..

  3. Put the dry ingredients in the food processor. Pulse several times to mix. Add the butter cubes..

  4. Pulse until the pieces are no bigger than peas..

  5. Add buttermilk and pulse until dough comes together..

  6. Lightly dust with flour the working surface and knead gently about 3-4 times to bring it together..

  7. Roll the dough into a 9x5-inch rectangle and about 1/2-inch thick..

  8. Fold the dough into thirds like a business letter..

  9. Repeat this step, roll the dough into a 9x5-inch rectangle about 1/2-inch thick, and again fold it into thirds like a letter..

  10. Finally roll the dough out to 3/4-inch thickness. Using a round cutter, cut biscuits from the dough (don't twist the cutter, use a straight up and straight down motion)..

  11. Transfer to the prepared baking sheet, leaving about 1 inch of space between them. Brush the biscuits with melted butter..

  12. Bake for about 11-12 minutes. Transfer the biscuits to a wire rack to cool for a few minutes and serve warm..

Stir in buttermilk just until moistened. Buttermilk creates the most tender biscuit! Don't Over Mix: Never overwork biscuit dough. Overworking and over-handling biscuit dough will result in tough, hard, and flat biscuits. Mix the ingredients together just until combined.