Buttermilk Biscuits
These lovely biscuits are perfect for country breakfasts especially to serve with Sausage Biscuits and Gravy!
Ingredients
- 1/2 cup unsalted butter cold (1 stick)
- 2 1/4 cups bread flour plus more to knead the biscuits
- 1 1/4 cups buttermilk
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tbsp. unsalted butter melted
Instructions
- Cut butter into 1/4-inch-thick slices.
- Place flour, salt, baking powder and baking soda in a large bowl.
- Stir to combine.
- Toss butter with flour mixture.
- Cut butter into flour with a pastry blender until crumbly.
- Cover and chill 10 minutes.
- Add buttermilk and stir until ingredients are just moistened.
- Turn dough out onto a heavily floured surface; knead about 1-2 minutes adding additional flour as needed.
- With floured hands, pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
- Sprinkle top of dough with additional flour.
- Fold dough into thirds.
- Add a little more flour and knead again 1-2 more minutes.
- Pat dough into a one-inch thickness on a lightly floured surface.
- Cut dough with a 2-inch round cutter, and place on greased cookie sheet.
- Bake at 450° for 13 to 15 minutes or until lightly browned.
- Remove from oven; brush with melted butter.
Notes
NOTE: To make your own buttermilk, measure milk into a measuring cup. Add 2-3 tablespoons of vinegar. Allow milk to thicken on counter for about 5 minutes. Add in place of buttermilk in recipe.
NOTE: If using self-rising flour, eliminate, baking soda, baking powder and salt.
NOTE: If you want fluffy biscuits, don't roll these out pancake thin or they will be tough and shaped like disks. The biscuits must have a height of at least one inch (two is even better). Then when you bake the biscuits they puff up nicely and they are soft, rather than tough.
Recipe source: inspired from Southern Living.
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