Buttermilk Biscuits 

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Southern

Ingredients

You will need a food scale, pastry cutter, rolling pin, parchment paper and a 2.5” round cutter.  
 

1 pound "King Arthur" all purpose flour

1 1/2 teaspoons salt 

1 tablespoon sugar

1/2 teaspoon baking soda

1 tablespoon baking powder

6.5 ounces (weight) unsalted butter, very cold, cubed

13.5 ounces (weight) whole buttermilk, very cold

 

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Directions

Preheat oven 400F center rack.

Tip: Use a bright aluminum pan for this recipe.  A darker/black pan can get hotter and the bottoms can become over-browned. Place the baking sheet in the refrigerator to chill, before starting recipe.

 

Add the flour, salt, sugar and leaveners to a large mixing bowl and whisk to combine. Cube or chop the cold butter and cut into the flour using your pastry blender.  Butter should be about pea sized.  Place in the refrigerator to chill 20-25 minutes.  

Remove flour/butter mixture from the refrigerator, make a well in the middle and pour in the cold buttermilk.  Using a wooden spoon, mix the flour into the buttermilk in a circular motion to form the dough. Scrape out onto a lightly floured surface, sprinkle a little flour on top and roll out into a rectangular shape about 1/2 inch thick. Fold the dough over itself and roll out again. Repeat one more time.  

Cut out the biscuits and place on the cold baking sheet lined with parchment paper about 1/4 inch apart. Don't twist the cutter when cutting out or biscuits can crimp and not rise properly.   Brush the tops with cold buttermilk and bake in the center of the oven for 15 minutes. Remove from the oven and brush with melted butter.  Makes 1 dozen.