Nothing is better than a homemade biscuit! We prefer buttermilk to cream in our biscuits. Buttermilk biscuits have a taller rise, a robust flavor and flaky layers.
A good biscuit goes well with any meal. Serve them with soft butter and honey for breakfast. Bake on top of chicken pie and serve for brunch. Perfect for a fried chicken, biscuits and gravy dinner!
How to make Buttermilk Biscuits
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What you are creating:
Flaky and crisp in the right spots, our buttermilk biscuits are perfect for any meal.
Makes approximately 2 dozen biscuits.
3 cups flour plus some for dusting
2 ½ tablespoons sugar
1 ½ tablespoons baking powder
1 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, diced
⅔ cup buttermilk
½ cup whole or low fat milk plus extra for dusting
Egg wash: ½ whisked egg. You can also use an egg wash of 1 egg and 2 tbsp of heavy cream.
Preheat over to 425.
Blend or sift together the flour, sugar, baking powder and salt. Cut the butter into the flour until it forms pea-sized pieces Add the buttermilk and the milk. Mix just to combine the ingredients.
Roll the dough out to a 1 inch thickness on a lightly ﬂoured work surface, fold in half, turn and repeat 3 or 4 times for a final thickness of 1 inch. Cut the dough into rounds using a 3 inch cutter, retooling and cutting the scraps until you have 12 rounds.
Place the biscuits on an ungreased baking sheet. Brush the tops with a little milk to make the tops shiny, if desired. Bake until golden brown. 10-15 minutes. Let cool on wire rack.
Cheddar: Stir in 1 ½ cups grated cheddar cheese into the buttermilk and milk before adding them to the dough.