Basic Buttermilk Biscuit

August 12, 2018

Hello bakers,

 

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!

 

 

Buttermilk Biscuits

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 

 

Ingredients:

  • 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 

Directions:

  • In a large mixing bowl, sift together:

    • 3 cups all purpose flour

    • 1/4 cup white sugar

    • 1 tablespoon baking powder

    • 1 teaspoon baking soda

    • 2 teaspoon fine sea salt 

  • Add:

    • 3/4 cup unsalted butter, cubed and chilled 

    • Rub the butter into the dry ingredients until the butter looks like peas

  • Add:

    • 1 cup buttermilk

    • Using a bowl scrapper (or spatula) fold the buttermilk into dry mixture until it looks like a soft biscuit dough

    • Dust a small amount of flour onto a cutting board, and roll out dough until 1/2 inch thickness

    • Using a round cookie cutter, cut out biscuits (if you don't have a round cookie cutter, you can use a glass rim)

    • Place on parchment lined sheet tray. Top with egg wash. Bake.

    • Eat, top with your favorite ingredients, and enjoy 

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