Making buttermilk biscuits from scratch is not that hard, and having warm buttermilk biscuits fresh from the oven is such a special treat. Be sure to use a light touch because overmixing will toughen the biscuits dough.
- 2 cups flour (all-purpose)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 7 tablespoons butter (unsalted, cut into thin slices, chilled in freezer0
- 3/4 cup buttermilk (very cold)
- Preheat oven to 425 F.
- In a mixing bowl, whisk together the dry ingredients to thoroughly combine.
- Cut in the ice cold butter slices using a wire pastry blender, until the mixture has the texture of coarse crumbs.
- Make a well in the center and pour in the cold buttermilk. Stir the dry ingredients into the buttermilk with a fork until a loose, sticky dough is formed. Stop as soon as the mixture comes together.
- Form into a ball and turn the dough out onto a floured work surface.
- With floured hands, pat the dough into a rectangle (about 8 x 4 in inch-thick). Fold dough in thirds (like folding a letter-sized piece of paper). Repeat this process twice more.
- On a lightly floured surface, roll or pat the dough out about 1/2-inch thick. Cut with a round biscuit cutter, and place on a parchment or silicon mat-lined baking sheet, a few inches apart. You can gather up any extra dough after cutting, and repeat to get a few more biscuits, although the texture may suffer from the extra working.
- Make a slight depression in the center of each biscuit with your thumb (to help them rise evenly). Brush the tops lightly with buttermilk.
- Bake for about 15 minutes, or until risen and golden brown.
- Cool on a rack for 10 minutes before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||4 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|