Biscuits are always best when they're rewarmed before serving. Store any leftover buttermilk biscuits, well wrapped, at room temperature for several days.
Remove them from the oven, and serve warm. 4 cups self-rising flour 2 teaspoons sugar 1 teaspoon kosher salt 1 cup cold unsalted butter, cubed 1 cups cold whole buttermilk 2 tablespoons unsalted. Brush the biscuits with milk, to enhance browning.īake the biscuits for 15 to 20 minutes, until they're lightly browned. Line a baking sheet with parchment paper. Place the biscuits bottom side up on your prepared baking sheet turning them over like this yields biscuits with nice, smooth tops. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife. Knead gently 5 to 6 times, just until a smooth dough is formed. Turn dough out onto a lightly floured surface. biscuit cutter and place on a lightly greased baking sheet. Grate the butter: Place a box grater over a small piece of parchment paper. Mix the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl set aside. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. In a bowl, combine flour, baking powder, baking soda and salt cut in shortening until the mixture resembles coarse crumbs. Heat the oven: Arrange a rack in the middle of the oven and heat to 450F. Stir in buttermilk with a fork just until moistened. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Cut in shortening with a pastry blender or two knives until crumbs are pea-sized. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4" thick again.Ĭut the dough into circles with a biscuit cutter for traditional round biscuits a 2 3/8" cutter makes nice-sized biscuits. Preheat the oven to 475 degrees F (245 degrees C). Pat it into a rough rectangle about 3/4" thick.
#Scratch buttermilk biscuit recipes plus
Save Recipe Ingredients Deselect All 2 cups all-purpose flour, plus more, for dusting 2 teaspoons. Place the dough on a lightly floured work surface. Nutrition Info Keep this classic recipe for fluffy biscuits: You'll use it over and over.
If the mixture seems dry and won't come together, don't keep working it drizzle in enough milk - up to an additional 2 tablespoons (28g) to make it cohesive. Brush the tops of the biscuits with melted butter and sprinkle them with the sea salt. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. Drizzle the smaller amount of buttermilk evenly over the flour mixture.
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