Buttermilk Biscuit Recipe
Maybe it’s because I’m from Texas or because my dad would make biscuits every weekend, but either way I love the warm buttery layers of biscuits. The real trick to make these is to touch the dough as little as possible. Once the buttermilk is in you don’t want to develop more gluten so that the biscuit’s delicate layers can be left intact.
Yield: 6 medium biscuits, can easily be doubled for 12
Buttermilk Biscuits
Ingredients
2 + 3/4 cup AP Flour
1 tsp Salt
1 + 1/4 tsp Baking Powder
1/2 tsp Baking Soda
8 tbsp Butter, cubed and cold
1 cup Buttermilk, extra for brushing
Directions
Preheat oven to 425F.
Combine the flours, salt, baking powder, and baking soda into a medium mixing bowl. Cut in the butter to the size of large peas. Make a well in the center of the mixture and add about 75% of the buttermilk. With your hands gently mix together the mixture and add the remaining buttermilk. Sometimes you might need to add an extra tablespoon of buttermilk, it just depends on how dry your flour is. If it doesn’t come together add a tablespoon at a time.
Once the dough has started to come together, transfer the dough to a well floured surface and pat the dough into a rectangle about ¾” thick. Cut the biscuits with a well-floured circle cutter, making sure not to spin the cutter, and place onto a parchment lined baking sheet. Make sure to leave room for the biscuits to double in size. Brush with buttermilk and sprinkle a little salt on top. Bake in the preheated oven for about 12-14 minutes or until golden brown. Enjoy warm!
