Buttermilk Biscuits
2016-10-10 20:46:54
Serves 12
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Ingredients
- 5 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 1/2 sticks (6 ounces) unsalted butter, cold and cubed
- 2 cups buttermilk
Instructions
- Preheat oven to 425 degrees. Line two baking sheets with parchment paper.
- In a large bowl, sift the flour, salt and baking powder together to combine. Add the cubed butter and toss to coat. Cut the butter into the flour until the mixture forms a shaggy mass, with pieces of butter similar in size to walnut halves.
- Make a well in the centre of the bowl and add the buttermilk. Toss gently to combine the ingredients, taking care not to over mix.
- When the dough is fully moistened and combined, turn it onto a lightly floured surface. Press the dough into a 1 inch-thick square. Lightly flour the surface of the dough.
- Use a floured circle cutter (1 1/2 - 3 inches wide) to cut biscuits. When you've used all of the dough, bring it together again and knead it lightly a few times to bring it together. Repeat cutting biscuits from the dough until all of the dough is used up.
- Transfer the biscuits to the prepared baking sheets. Refrigerate the biscuits for 15 minutes to chill (or 5 minutes in the freezer). Brush the chilled biscuits with egg wash or melted butter and garnish with a sprinkling of flaky salt (optional).
- Bake until the biscuits are risen and golden brown, 12-15 minutes. (Bonus points for brushing them with more butter after they come out of the oven, egg washed or not.). Cool slightly before serving.
Notes
- This recipe is very easily halved for weeknight baking.
Adapted from Food52
Adapted from Food52
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Buttermilk Biscuits