Buttermilk Biscuits
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This is a fairly straightforward buttermilk biscuit recipe, based on Alton Brown's recipe. Simple to make in the morning so they are fresh and warm with breakfast.
Ingredients
- 2 C. Pastry flour
- 4 tsp. baking powder
- ¼ tsp. baking soda
- ¾ tsp. kosher salt
- 4 Tbsp. butter, chilled
- 1 C. butter milk
Steps
- Preheat oven to 450°F
- In a mixing bowl mix together the flour, baking powder, baking soda, and salt.
- Cube the butter and add to the dry ingredients. With your hands smoosh the butter cubes into the flour until it is all smooshed together.
- Pour in the buttermilk and mix together with a wooden spoon, this will be a very sticky dough.
- Turn the dough out onto a floured work surface, flour the top of the dough and fold it onto itself 4-5 times.
- Roll it out to be about 1 inch thick, then with a biscuit cutter cut into your desired size. Roll out the scrapes and cut them until no dough is left.
- Place the cut biscuits onto a cookie sheet and bake for 15-20 minutes.
Notes
- Try and limit the amount you work the dough, the more you work it the more gluten is formed and the tougher your biscuits will become
- The original recipe had half butter and half shortening, which is probably more traditional for the south but I rarely keep shortening around so go all butter
- I'll very commonly fake buttermilk with the old trick of putting a tablespoon or two or lemon juice or vinegar into regular milk. But getting the butter milk is always better, and means you half leftover butter milk!
- The small ⅛th size sheet pans are perfect for 6 biscuits