Buttermilk Biscuits
AuthorTeresaMix flour, sugar, baking powder, baking soda and salt in a medium mixing bowl (all dry ingredients).
Make a well in the middle of the mixed dry ingredients and then pour in the buttermilk and then the butter.
Stir gently with a fork until the ingredients come together. Allow the dough to set for about 2-3 minutes to absorb the liquids, the dough will be easier to handle and not so sticky if you allow it to set a bit.
Place your biscuit dough on a floured surface, sprinkle a little flour on top and gently fold the dough a few times to bring it together.
Shape your dough into a rectangle about an inch thick.
Use your biscuit cutter 2-2.5" diameter and cut out biscuits. Push your leftover dough together, and cut more biscuits until the dough is all used.
You should have 6-8 biscuits depending upon how thick your dough is and how large your biscuit cutter is. You could optionally make four larger biscuits.
Place the biscuits on a baking sheet (no need to oil the sheet) and then brush melted butter on top of the biscuits. Bake in a pre-heated 450F/232C oven (425F/218C for convection oven). Bake for 10-12 minutes depending upon size. The biscuits are done when you separate the largest biscuit and the inside is baked through.
Serve immediately with butter, jam, honey or your favorite topping.
Ingredients
Directions
Mix flour, sugar, baking powder, baking soda and salt in a medium mixing bowl (all dry ingredients).
Make a well in the middle of the mixed dry ingredients and then pour in the buttermilk and then the butter.
Stir gently with a fork until the ingredients come together. Allow the dough to set for about 2-3 minutes to absorb the liquids, the dough will be easier to handle and not so sticky if you allow it to set a bit.
Place your biscuit dough on a floured surface, sprinkle a little flour on top and gently fold the dough a few times to bring it together.
Shape your dough into a rectangle about an inch thick.
Use your biscuit cutter 2-2.5" diameter and cut out biscuits. Push your leftover dough together, and cut more biscuits until the dough is all used.
You should have 6-8 biscuits depending upon how thick your dough is and how large your biscuit cutter is. You could optionally make four larger biscuits.
Place the biscuits on a baking sheet (no need to oil the sheet) and then brush melted butter on top of the biscuits. Bake in a pre-heated 450F/232C oven (425F/218C for convection oven). Bake for 10-12 minutes depending upon size. The biscuits are done when you separate the largest biscuit and the inside is baked through.
Serve immediately with butter, jam, honey or your favorite topping.
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