perfect buttermilk biscuits
 
 
Serves: 9 biscuits
Ingredients
  • 2 cups unbleached all-purpose flour, plus more for dusting the board (use White Lily flour for THE BEST biscuits)
  • ¼ teaspoon baking soda
  • 1 tablespoon baking powder (preferably without aluminum, regular is fine though)
  • 1 teaspoon kosher salt
  • 6 tablespoons very cold unsalted butter
  • 1 cup buttermilk (with an add'l tablespoon or more in case dough needs to be more wet)
Instructions
  1. Preheat your oven to 450°F.
  2. Combine the dry ingredients in a a food processor and pulse a couple of times.
  3. Cut the butter into chunks, place in food processor and pulse a few times until a coarse meal consistency is achieved.
  4. Add the buttermilk and pulse until just combined. (If it appears on the dry side, add a bit more buttermilk. It should be very wet.)
  5. Turn the dough out onto a floured board.
  6. Gently, gently PAT (no rolling with pin) the dough out until it's about ½" thick. Fold the dough 5 times, gently press the dough down to a 1 inch thick.
  7. Use a round cutter to cut into rounds. (Gently knead the scraps together and make a few more, just know they will not be anywhere near as good as the first ones.)
  8. Place the biscuits on an ungreased/unlined cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  9. Bake for about 10-12 minutes until golden brown on top and bottom. DO NOT OVERBAKE.
  10. Best enjoyed warm out of the oven.
Notes
To freeze place cut biscuit dough on a cookie sheet 1" apart and place in freezer. Once frozen, throw in a freezer bag. When ready to use simply preheat oven 450 degrees, place frozen biscuits on baking sheet and bake for 10 to 12 minutes or until golden brown on top and bottom. (use frozen biscuits within a month of freezing)
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/05/22/perfect-buttermilk-biscuits/