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Buttermilk Biscuits

Jennifer Mathews

Is there anything more delicious than a freshly baked biscuit? Slathered with butter, maybe drizzled with honey or plain to sop up all the gravy in your dish. Like scones, the dough needs to be cold in order to get those flaky layers, creating a tender biscuit. These biscuits are amazing!

Tips:

  • This recipe freezes beautifully. Place the unbaked biscuits on a cookie sheet and freeze. Once solid, you can place them in a freezer safe baggies. When you bake the biscuits do it from the frozen state, just increase your baking time.

  • I rarely buy buttermilk. To make it at home, place a tablespoon of either white vinegar or lemon juice in a measuring cup. Add enough milk to bring the measurement to 1 cup. Stir. Allow to sit for about 5 minutes for the milk to curdle.

Buttermilk Biscuits

Serves 12

PREP 20 minutes

COOK 25 minutes

INGREDIENTS

2½ teaspoons baking powder

2 teaspoons kosher salt

2 teaspoons sugar

¼ teaspoon baking soda

3½ cups all-purpose flour, plus more for surface

2 sticks chilled butter, cut into ½-inch pieces, plus more, melted, for brushing

1 cup chilled buttermilk

INSTRUCTIONS

  1. Preheat oven to 425°.

  2. Using a food processor, pulse the dry ingredients until they are combined. Add the butter and pulse until pea size pieces form. Don’t over mix.

  3. Place the mixture in large bowl and add the buttermilk. Gently knead the mixture until the dough comes together. It may seem a little dry, that’s okay.

  4. On a clean surface dump the dough out and pat it into a square about an inch thick.

  5. Divide the dough into 4 equal pieces and stack the pieces on top of one another. Then use your hands to flatten the dough again into a rectangle, 1” thick. Using a sharp knife cut the dough into 12 pieces- 4 along the larger side and 3 the other way. Place the biscuits on parchment lined baking sheets. Avoid using a silat that makes them slide more. Space the biscuits about 2” apart. Place the baking sheets in the freezer for at least 10 minutes.

  6. After they freeze, brush the biscuits with melted butter and place them into the oven. Reduce temperature to 400°. Bake for about 25 minutes, or until they are golden brown. Enjoy straight out of the oven!