What is better than a fresh buttermilk biscuit out the oven? Top it with sweet ingredients (your favorite jam) or savory (eggs and bacon) and it can easily be turned into a full meal.
The buttermilk adds a nice tang flavor to a simple biscuit. Be sure not to leave it out!
Yields: 18 small biscuits
Oven: 425 degrees F
Time: 15 minutes
Equipment needed: Mixing bowls, measuring cups/spoons, round cookie cutter, spatula, bowl scrapper, parchment lined sheet trays, cutting board, rolling pin
3 cups all purpose flour, sifted plus extra for rolling
1/4 cup white sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoon fine sea salt
3/4 cup unsalted butter, cubed and chilled
1 cup buttermilk, chilled
Egg wash: 1 egg plus 1 tablespoon milk and 1/4 teaspoon fine sea salt