If you've never made a perfect buttermilk biscuits from scratch before then you'll absolutely love this recipe. Tall, buttery, flaky homemade biscuits any time you want them.
½cupbutterice cold - put in the freezer for 10 minutes before using.
1cupbuttermilkplus a little more for brushing tops
Instructions
Preheat the oven to 425F.
Lightly grease a cookie sheet or cover it with parchment/silpat.
Sift the flour, baking powder, and baking soda into a bowl.
Whisk in the sugar and salt.
Using the large side of a grater, grate the butter into the flour mixture stopping occasionally to fold the butter shreds into the flour.
Stir the butter shreds into the flour and then make a well in the center.
Pour the cold buttermilk into the well and mix the flour mixture into it lightly with a fork until a soft dough is formed.
Turn out on a floured work surface and gently knead 15 strokes.
Pat into a rectangle.
Cut into 2 equal pieces and stack one on top of the other.
Pat down until it's 1" thick.
Cut straight down with a biscuit cutter.
Place biscuits on the prepared baking sheet.
Brush the tops with a little buttermilk. Sprinkle with a little sugar if desired.
Bake for 15 minutes, or until golden brown and done.
Serve hot.
Notes
Storage:Store baked biscuits at room temperature in an airtight container or covered with plastic wrap for a day or two.Freeze baked biscuits up to 3 months.Tips:
Keep your baking soda and baking powder fresh - don't use it if it's over 6 months old. It's still safe to eat but it will have lost some of the rising power.
If using self rising flour leave out the baking powder and baking soda.
Keep all of your ingredients ice cold.
Pat the dough into shape for cutting - don't roll it.
Push the biscuit cutter straight down - don't twist when cutting.