Buttermilk biscuits

Buttermilk Biscuits

Yield: 8 biscuits, 2½"

Ingredients:

225g (~2 cups) flour
10g (~2½ tsp) baking powder
5g (~1 tsp) salt
75g (~⅓ cup) unsalted butter, chilled, and cut into 1 tsp pats
200 mL (~⅔ cup) buttermilk
- Can be substituted with 200 mL whole milk, 32 g (~¼ cup) flour, and 12 mL (~1 Tbsp) vinegar or lemon juice

Directions:

Preheat the oven to 475°F.
In a mixing bowl combine the flour, baking powder, and salt.
Cut in the patted butter until it resembles coarse crumbs.
- This can also be done in the bowl of a food processor with cutting blades installed by pulsing it 20-40 times
Make a well in the middle of the buttered flour mixture in the mixing bowl and add the buttermilk all at once.
Stir with a fork until the dough comes together.
Knead the dough on a floured surface with floured hands by flattening it out, folding it in half, and repeating until the dough is nearly smooth.
Roll out the dough to ½"-¾" thick and cut with a 2½" circular cutter.
- Dip the cutter in flour between cuts to prevent sticking.
- Don't turn the cutter to prevent sealing the edge.
- The sticking and sealing will prevent the biscuits from rising to their greatest height.
- A trick I use when making them to be split and smothered in gravy is to roll them slightly thinner and then stack two on top of each other on the baking sheet. Then they separate easily after coming out of the oven.
Place the biscuits on a baking sheet lined with a silpat.
Bake for 11-15 mins or until golden brown.

Notes: