Buttermilk Biscuits

Serves 1
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Directions

  1. 1Set oven to 425 degrees. It needs to be nice and hot.
  2. 2Set oven to 425 degrees. It needs to be nice and hot.
  3. 3Set oven to 425 degrees. It needs to be nice and hot.
  4. 4In a large bowl, add all-purpose flour.
  5. 5In a large bowl, add all-purpose flour.
  6. 6In a large bowl, add all-purpose flour.
  7. 7Add baking powder, sugar, salt and baking soda to the bowl.
  8. 8Add baking powder, sugar, salt and baking soda to the bowl.
  9. 9Add baking powder, sugar, salt and baking soda to the bowl.
  10. 10Grab a whisk and mix it up.
  11. 11Grab a whisk and mix it up.
  12. 12Grab a whisk and mix it up.
  13. 13Add cold unsalted butter, and set aside two tablespoons.
  14. 14Add cold unsalted butter, and set aside two tablespoons.
  15. 15Add cold unsalted butter, and set aside two tablespoons.
  16. 16Cube the rest of the butter and add to bowl.
  17. 17Cube the rest of the butter and add to bowl.
  18. 18Cube the rest of the butter and add to bowl.
  19. 19Work the butter into pea-sized pieces using clean hands.
  20. 20Work the butter into pea-sized pieces using clean hands.
  21. 21Work the butter into pea-sized pieces using clean hands.
  22. 22Add cold buttermilk and stir gently.
  23. 23Add cold buttermilk and stir gently.
  24. 24Add cold buttermilk and stir gently.
  25. 25Flour your work surface and dump mix out.
  26. 26Flour your work surface and dump mix out.
  27. 27Flour your work surface and dump mix out.
  28. 28Pat the mix down and into a rectangle. Fold into thirds.
  29. 29Pat the mix down and into a rectangle. Fold into thirds.
  30. 30Pat the mix down and into a rectangle. Fold into thirds.
  31. 31Turn the dough 90 degrees, and then repeat the folding process.
  32. 32Turn the dough 90 degrees, and then repeat the folding process.
  33. 33Turn the dough 90 degrees, and then repeat the folding process.
  34. 34Now roll the dough out between 3/4 and 1/2 an inch thick.
  35. 35Now roll the dough out between 3/4 and 1/2 an inch thick.
  36. 36Now roll the dough out between 3/4 and 1/2 an inch thick.
  37. 37Cut out 2.5 inch circles of dough with a cookie cutter, then place on baking sheet with parchment paper.
  38. 38Cut out 2.5 inch circles of dough with a cookie cutter, then place on baking sheet with parchment paper.
  39. 39Cut out 2.5 inch circles of dough with a cookie cutter, then place on baking sheet with parchment paper.
  40. 40Brush the biscuits with buttermilk, leaving the sides clean.
  41. 41Brush the biscuits with buttermilk, leaving the sides clean.
  42. 42Brush the biscuits with buttermilk, leaving the sides clean.
  43. 43Bake at 425 degrees for 12-15 minutes, or until tops are golden brown.
  44. 44Bake at 425 degrees for 12-15 minutes, or until tops are golden brown.
  45. 45Bake at 425 degrees for 12-15 minutes, or until tops are golden brown.
  46. 46While your biscuits are baking, whip up some honey butter.
  47. 47While your biscuits are baking, whip up some honey butter.
  48. 48While your biscuits are baking, whip up some honey butter.
  49. 49Treat the biscuits and kids come home
  50. 50Treat the biscuits and kids come home
  51. 51Treat the biscuits and kids come home

Ingredients

  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 240 g all-purpose flour
  • 240 g all-purpose flour
  • 240 g all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 2 teaspoons granulated sugar
  • 2 teaspoons granulated sugar
  • 2 teaspoons granulated sugar
  • 0.75 teaspoon salt
  • 0.75 teaspoon salt
  • 0.75 teaspoon salt
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking soda
  • 6 tablespoons cold unsalted butter
  • 6 tablespoons cold unsalted butter
  • 6 tablespoons cold unsalted butter
  • 85 g cold unsalted butter
  • 85 g cold unsalted butter
  • 85 g cold unsalted butter
  • 0.75 cup cold buttermilk
  • 0.75 cup cold buttermilk
  • 0.75 cup cold buttermilk
  • 2 teaspoons cold buttermilk
  • 2 teaspoons cold buttermilk
  • 2 teaspoons cold buttermilk
  • 180 mL cold buttermilk
  • 180 mL cold buttermilk
  • 180 mL cold buttermilk
  • butter
  • butter
  • butter
  • spoonful honey
  • spoonful honey
  • spoonful honey
  • 0.5 teaspoon vanilla
  • 0.5 teaspoon vanilla
  • 0.5 teaspoon vanilla
  • pinch salt
  • pinch salt
  • pinch salt

Equipment

large bowlscalemeasuring cupswhiskknifecutting boardpastry blenderspoonrolling pinbaking sheetparchment papercookie cutter

Tips

  • Set your oven to 425 degrees
  • Fluff your flour before measuring with measuring cups. Do not scoop.
  • If you prepare all of your ingredients before, cube your butter, then pop it back in the fridge so it doesn't get too soft.
  • Unbaked biscuits can be frozen and baked from frozen, but bake for about 2 minutes longer than unfrozen.