Fluffy Buttermilk Biscuits
The classic buttermilk biscuit
Equipment
- Pastry blender
- Large bowl
- Biscuit cutter
- Large bowl
- Parchment paper/Silicone mat
Ingredients
- 3 cups all purpose flour
- 1½ tbsp baking powder
- 1 tbsp sugar
- ¾ tsp salt
- 9 tbsp unsalted butter cold
- 1¼ cup buttermilk possibly more in a dry area
Instructions
- With a rack in the center of the oven preheat to 425°F
- In a large bowl whisk the dry ingredients together.
- Drop the butter and with the pasty blender cut the butter into flour until the mixture looks pebbly. You can also use your fingers to rub the butter into the flour. If you choose this method make sure to work quickly. The mixture will have varying sizes of butter pieces and that is a good thing.
- Pour the buttermilk over the flour mixture and with a fork until everything is just combined. If you are in a dryer climate like me you might need some additional butter milk. Add extra a tablespoon at a time. Knead a couple of times to form a loose ball
- Sprinkle some flour on the counter and roll the dough to 1 inch thickness. Cut as many biscuits as you can then combine the remains and roll out to the same thickness an additional time. Transfer the biscuits to a sheet and place in the oven.
- Bake for 15-18 min or until the tops are golden brown.
- Transfer them to a basket reserving one for yourself before everyone else gets the rest.
Nutrition
Serving: 1biscuitCalories: 279kcalCarbohydrates: 35gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgSodium: 443mgPotassium: 93mgFiber: 1gSugar: 3gVitamin A: 405IUCalcium: 166mgIron: 2mg
Nutrition Disclaimer*
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