Buttermilk Biscuits
Serves 1
Directions
- 1Set oven to 425 degrees. It needs to be nice and hot.
- 2In a large bowl, add all-purpose flour.
- 3Add baking powder, sugar, salt and baking soda to the bowl.
- 4Grab a whisk and mix it up.
- 5Add cold unsalted butter, and set aside two tablespoons.
- 6Cube the rest of the butter and add to bowl.
- 7Work the butter into pea-sized pieces using clean hands.
- 8Add cold buttermilk and stir gently.
- 9Flour your work surface and dump mix out.
- 10Pat the mix down and into a rectangle. Fold into thirds.
- 11Turn the dough 90 degrees, and then repeat the folding process.
- 12Now roll the dough out between 3/4 and 1/2 an inch thick.
- 13Cut out 2.5 inch circles of dough with a cookie cutter, then place on baking sheet with parchment paper.
- 14Brush the biscuits with buttermilk, leaving the sides clean.
- 15Bake at 425 degrees for 12-15 minutes, or until tops are golden brown.
- 16While your biscuits are baking, whip up some honey butter.
- 17Treat the biscuits and kids come home
Ingredients
- 2 cups all-purpose flour
- 240 g all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- 0.75 teaspoon salt
- 0.25 teaspoon baking soda
- 6 tablespoons cold unsalted butter
- 85 g cold unsalted butter
- 0.75 cup cold buttermilk
- 2 teaspoons cold buttermilk
- 180 mL cold buttermilk
- butter
- spoonful honey
- 0.5 teaspoon vanilla
- 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.
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