Flaky Buttermilk Biscuits
These irresistible, flaky biscuits are great served with Sausage Gravy, as a side for soup or a main entree. You can also serve them plain or with jams and preserves.
Ingredients
- 2 cups Gold Medal bread flour plus more for kneading
- 1 tsp. salt
- 1 tbsp. baking powder
- 1/4 cup sour cream
- 1 stick unsalted butter frozen, grated and refrozen (1/2 cup)
- 3/4 cup buttermilk
- 1 tbsp. melted butter or more, if needed
Instructions
- Combine flour, salt and baking powder in a large mixing bowl.
- Add sour cream and stir to combine.
- Add frozen grated butter and mix with a pastry blender until combined but do not overmix the dough.
- Add buttermilk about a quarter of a cup at a time stirring until well blended.
- Place biscuit dough on a well-floured surface.
- Knead about 30 seconds working in flour until dough is not sticky.
- Fold dough into thirds, then roll dough out with a rolling pin until about 1 ½ to 2 inches in depth.
- Cut biscuits with a biscuit cutter and place on greased cookie sheets.
- Place scrap pieces of dough together and form another round dough with your hands.
- (This will yield about 3 more biscuits).
- Place on prepared cookie sheet.
- Bake biscuits at 450° about 12-15 minutes or until lightly golden brown.
- Melt butter.
- Brush melted butter over top of biscuits.
Notes
NOTE: Preparation time does not include time required to freeze butter.
Recipe adapted from She Wears Many Hats.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 164kcalCarbohydrates: 16gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 25mgSodium: 293mgPotassium: 25mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 0.2mgCalcium: 110mg
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