They are very soft, tall, flaky, and buttery, and they are made with buttermilk. You can top these with jam, gravy, or anything else you like for a quick and tasty breakfast.
INGREDIENTS
– 2 cups all-purpose flour spooned & leveled (250 grams)– 1 tablespoon baking powder– ¼ teaspoon baking soda– 2 teaspoons sugar– 1 teaspoon salt– 6 tablespoons cold unsalted butter cubed (85 grams)– ¾ cup cold buttermilk plus more for the tops of the biscuits (180 ml)
INSTRUCTIONS
Warm the oven up to 230°C (450°F). Put a silicone baking mat or parchment paper on a large baking sheet and set it aside.
1
Mix flour, baking powder, soda, sugar, and salt in a large bowl. Add the cubed cold butter to the dry ingredients and cut it into pea-sized pieces with a pastry cutter or food processor. Slowly add cold buttermilk and mix until dough forms.
2
Put the dough on a lightly floured surface and work it with your hands. Fold the rectangle of dough into thirds like a letter. Turn, gather crumbs, and flatten dough into a rectangle. Fold twice more.
3
On a lightly floured surface, pat the dough into a 1/2-inch thick rectangle (measure!). Use a floured 2.5-inch biscuit cutter to cut biscuits. Instead of twisting the biscuit cutter, press and pull it straight down and up.
4
Continue gathering scrap dough, patting it down to 1/2-inch thickness, and cutting it into 8–10 biscuits. Try to get as many as you can the first time; as you work the dough, the biscuits will get worse.
5
Place biscuits together on the baking sheet. Brush buttermilk on each biscuit's top. Bake 15–17 minutes until lightly golden brown. If desired, brush with melted butter after baking. Serve after cooling for a few minutes and enjoy!