Buttermilk Biscuits
Servings: 8 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 6 tbsp salted butter
- 1 cup buttermilk
Instructions
- Preheat the oven to 450° F.
- Add dry ingredients to a food processor fitted with a blade and pulse the ingredients for a few seconds to mix.
- Take very cold butter from the refrigerator and cut it into cubes. Add the butter to the food processor and pulse a few times, chopping the butter into pea-sized pieces and scattering it throughout the flour.
- Next, add one cup of buttermilk and pulse the food processor again until the dough just comes together.
- Turn the dough out onto a floured surface and pat the dough into a rectangle. Fold the dough in half and pat out into another rectangle. Fold the dough in half again and keep repeating folding and patting 3-4 more times.
- On the final pat, press the dough out into a square that is about one inch thick.
- Using a 2½ inch round metal biscuit cutter, cut out the biscuits by pressing the cutter straight down, then pulling straight up. Do not twist the biscuit cutter or it will seal the edges of the biscuits and prevent them from rising to their full potential.
- Place the cut biscuits on a sheet pan that has been lined with parchment paper. Spread them out so that they cook evenly.
- Bake the biscuits for 8-10 minutes or until golden brown on top and cooked through.
- Eat while hot with butter, jam, honey or gravy. Enjoy!