I am so excited about this recipe, because I HAVE NEVER MADE DECENT BISCUITS! The last batch of biscuits I made were from a package (not my finest decision), but they came out way too milky. This made for a difficult cutting process. This time though I went with the recipe by Chef John on All Recipes. I am not great with bread products, so when I make a recipe in this field I follow the instructions fully. Maybe when I become more comfortable with them I will experiment, but for now, I’m excited they came out edible.
When I took them out originally I thought they were going to come out as hockey pucks but they ended up being very flaky and tasty on the inside. I was incredibly delighted with the recipe and it’s easiness and tasty result.
Buttermilk Biscuit Recipe
– 2 cups all-purpose flour
– 2 tsp baking powder
– 1 tsp salt
– 1/4 tsp baking soda
– 7 tablespoons butter freezer chilled and sliced thinly
– 3/4 cup buttermilk
Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper and set a side.
In a medium size mixing bowl combine flour, baking powder, salt, and baking soda and combine well.
Cut butter into flour mixture and using a pastry cutter blend until mixture appears course, approximately 5 minutes.
Create a well in the center of the flour/butter mixture and fill with buttermilk. Mix until well combined.
Turn bowl over on to floured surface. Knead dough out into a rectangular shape. Fold dough in half and pick up crumbs and add to dough. Knead out again and repeat folding.
Using a rolling pin roll out dough to about half an inch thick.
Using a doughnut cutter without the doughnut hole part, cut out circles and add to baking tray. Repeat with leftover dough till you have no more dough.
Using some extra buttermilk brush some on to the top of each biscuit.
Baking for 15 minutes or until tops are golden brown.