Buttermilk Biscuits
Time: Total 40 minutes, 20 prep, 20 bake
Difficulty: Moderate, folding biscuit layers
Hardware: Bench Scraper, Box Grater, Parchment paper, Pastry Brush, Sheet Pan & Mixing Bowl
Yield: 6 biscuits
Accompaniments: Sausage Gravy
Ingredients
1/4 cup butter frozen
2 cups all purpose flour
1 Tbsp pure cane sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pink himalayan sea salt
3/4 cup buttermilk
Finishing Ingredients
1 Tbsp melted butter
Flake Seat Salt
Step By Step
Preheat the oven to 450ºF, and line a baking sheet.
Sift together the flour, sugar, baking powder, baking soda, and salt.
Grate in the frozen butter, and lightly toss to coat the butter shreds in dry mix.
Lightly mix in the buttermilk (or buttermilk substitute) until just barely incorporated. It will still be mostly loose, dry, and crumbly with wet spots.
Dump the mixture out onto your work surface. Use the bench scraper to squish it into a rectangle. Dig the scraper under one side of your mixture and fold that side back onto itself. Repeat on the other side. Squish it back down into a rectangle. Repeat this process until your dough is starting to look smooth.
Press or roll your dough out to about 1-inch thick. Use the bench scraper to trim the edges off your dough. Then, cut into 8 equal-sized square biscuits.
Place the biscuits on your baking sheet at least 1-inch apart. Brush the tops with melted butter, and place in the oven. Bake for 10 to 15 minutes, until the tops are golden brown.
Remove from the oven and brush once more with melted butter. Serve warm with jam, honey, or sausage gravy.
