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Buttermilk Biscuits
Preheat oven to 450 degrees
We FINALLY found this recipe. It makes the BEST, light, fluffy biscuits
| Ingredients | |
|---|---|
| 1 stick | Butter, frozen and cut into small cubes |
| 2 cups | All-purpose flour |
| 1 TBsp | Sugar |
| ¼ tsp | Baking soda |
| 1 TBsp | Baking powder (heaping) |
| 1 tsp | Salt |
| 1 cup | Buttermilk |
Directions
- Make sure butter is VERY cold. Cut butter into small cubes and place it in the freezer
- Mix together all dry ingredients in a food processor
- Gradually cut the butter into the dry ingredients using the food processor until it appears as a course crumbly mix
- Transfer the mix into a large bowl and create a small well in the middle with your fingers
- Add the cold buttermilk, mixing until it is all combined. Dough slightly sticky/tacky
- Turn dough out onto a floured surface and shape into a rectangle shape, about twice as wide as it is tall
- Fold the rectangle in half, so you end up with a thick square. Gently pat back down to a rectangle shape again.
- Repeat folding a total of 6 times. Be gentle with the dough, overworking it will make for tough, heavy biscuits. Pat down the last time to a rectangle about 1 inch thick.
- Use a 2 ½ inch biscuit cutter to cut out biscuits and place them on a lined cookie sheet, almost touching
- You can combine and recut leftover scraps, but not more than once or twice.
- Bake at 450 degrees for 12-15 minutes until browned