Buttermilk Biscuits

Information Nutrition per biscuit
20 minutes prep 261kcal
12 minutes active 12g fat
Makes 12 servings 5g protein
Ingredients Method
4 cups All Purpose Flour 1. Preheat oven to 450°.
1/2 teapoon baking soda 2. In a large bowl, whisk together dry ingredients. Add butter and cut into flour mixture quickly, until it resembles a coarse meal. Do not use your fingers for this, as they will only cause your butter to melt too quickly. You want to work fast. As my mother says you have to “sneak up on them”.
2 tablespoons baking powder 3. Add buttermilk. Work this in with a wooden spoon until it is just barely combined. Resist the urge to mix it more or add extra flour or any of that. Just work in the buttermilk and leave it at that.
2 teapoons kosher salt 4. Turn out dough onto lightly floured surface and PAT (do NOT roll – pat! Use your hands!) into 1/2 thick round.
12 tablespoons unsalted butter, chilled and cut into cubes
1.5 cups buttermilk, also very cold 6. Whisk egg with a bit of water and brush over the tops of biscuits.
1 egg 6. Bake for 10-12 minutes. Pull out as soon as they’re done and eat ’em hot!

Serving Suggestions

  • A classic breakfast item in the South - load up with sausage gravy, butter and honey, bacon and eggs, or eat on it's own
  • Biscuits are a great addition to the Thanksgiving table in lieu of dinner rolls

Variations

  • This is a pretty good base biscuit recipe - it can be built upon with the addition of cheddar and chive for a more savory biscuit, or dried blueberries and a bit of glaze for a sweet biscuit