What you are creating:

Flaky and crisp in the right spots, our buttermilk biscuits are perfect for any meal.

Ingredients:

• 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.
   

Directions:

1. Preheat over to 425. 

2. 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.

3. 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.

4. 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.​

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Makes approximately 2 dozen biscuits.

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Variations:

Cheddar: Stir in 1 ½ cups grated cheddar cheese into the buttermilk and milk before adding them to the dough.

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