Buttermilk Biscuits
Author: Pip Skinner
Recipe type: Biscuits
Serves: 10-12
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1½ tablespoons sugar
- ½ cup very cold butter
- ¾ cup very cold buttermilk
- Preheat the oven to 450
- In a large bowl mix together all of the dry ingredients
- Cut butter into ¼" pats and use pastry cutter to mix into dry ingredients
- It is important not to warm the mixture with your hands - you don't want the butter to start to soften and melt
- When you see pea size balls form, it is time to add the buttermilk
- Add buttermilk all at once and mix together to form a big dough ball
- Again, try not to work the dough too much with your hands
- If you have a marble pastry board it helps to keep the dough cold - turn out the ball of dough onto the board
- Use a rolling pin to roll out the dough to about an 8" x 14" piece
- Cut the the piece into 3 even pieces and stack them up on top of each other
- Roll out dough gently to about 6" x 10" piece keeping the layers as much as possible
- The dough layers and the cold butter help keep the biscuits light and fluffy and rise in the oven
- It is important not to overwork the dough
- Take a 2" biscuit cutter and cut 10 biscuits - you may want to stretch them up a bit to help them grow higher in the oven
- if you can piece together the scraps of dough in layers they will make some less pretty but still good tasting biscuits
- Cook the biscuits for 10-12 minutes until golden brown on top
Recipe by Delicious Perspective at https://deliciousperspective.com/buttermilk-biscuits/
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