Makes about 12 -14 Buttermilk Biscuits
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 7 tablespoons unsalted butter, cut into thin slices, chilled in freezer
- 3/4 cup very cold buttermilk
Make a well in the center and pour in the cold buttermilk. Stir the dry ingredients into the buttermilk with a fork until a loose, sticky dough is formed. Stop as soon as the mixture comes together. Form into a ball and turn the dough out onto a floured work surface.
With floured hands, pat the dough into a rectangle (about 8 x 4 in inch-thick). Fold dough in thirds (like folding a letter-sized piece of paper). Repeat this process twice more.
On a lightly floured surface, roll or pat the dough out about 1/2-inch thick. Cut with a round biscuit cutter, and place on a parchment or silicon mat-lined baking sheet, a few inches apart. You can gather up any extra dough after cutting, and repeat to get a few more biscuits, although the texture may suffer from the extra working.
Preheat oven to 425 degrees F.
Make a slight depression in the center of each biscuit with your thumb (to help them rise evenly). Brush the tops lightly with buttermilk. Bake for about 15 minutes, or until risen and golden brown. Cool on a rack for 10 minutes before serving.