I have been making these biscuits for a couple years now and they are pretty much amazing. The key to amazing biscuits is once you add the liquid try not to handle the dough to much. Just a few turns with a fork until all the dry ingredients are just touching the wet, dump it onto the counter and knead a tiny bit and that’s it. Leave it alone! This well help them to stay light and fluffy.
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup cold butter cut into small pieces
1 cup cold buttermilk
Combine all the dry ingredients in a medium bowl. Stir with a fork until well combined. Add the cold butter and cut in with a pastry blender or fork until crumbly. Add the buttermilk and stir, as mentioned above, just a tiny bit until all the ingredients are barely mixed together. Turn dough out onto a well floured counter. Knead a couple times, just to get the dough to stick together. You can roll it out with a rolling pin if you want. I usually just press it out with the palm of hand until it’s about 3/4 inch thick. Then use a small cookie cutter, I like one that is about 2 inches, and cut out your biscuits. Place them on a cookie sheet and bake at 350 until golden brown on top, about 12 minutes.
Note: Also, about the buttermilk. I got sick of buying enormous things of it at the store and then not using it all and having it go back about 4 or 5 days before I needed it again, so I have started getting this buttermilk powder substitute. It works great and keeps a lot longer than actual buttermilk. I think I get it in the baking aisle, but I could be wrong about that. I’ll try to post a picture at some point so you can see what I am talking about.
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