Buttermilk Biscuits - From Scratch
Buttermilk and real butter make these some of the most buttery biscuits you will ever eat.
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Servings: 8
Ingredients
- 2½ Cups all-purpose flour Plus additional flour for work surface
- 1 tsp salt
- 1 tbsp granulated sugar
- 2 tbsp baking powder
- ½ cup European butter* 1 stick placed in freezer for 20 minutes
- 1¼ cups buttermilk**
- 3 tbsp butter melted
- 1 tbsp honey optional
Instructions
- Preheat oven to 425℉
- Combine flour, salt, sugar, and baking powder in a large glass mixing bowl
- Using a pastry cutter or fork, cut the butter into the flour mixture until most of the butter is evenly mixed into the flour
- Create a well in the middle of the flour, pour in the buttermilk
- Using your hands or a wooden spoon, combine the flour into the buttermilk. DO NOT overwork the dough. As soon as you have a crumbly, mostly dry dough, remove it to a floured work surface
- Sprinkle the top of the sough with a little bit of flour
- Using your hands, not a rolling pin, knead the dough into a rectangular shape that is about 1 inch thick
- Fold one end over the other, press the dough down again to about 1 inch thick
- Turn the dough 90°, fold it over again and press it down to about 1 inch thick
- Turn the dough another 90°, fold it over one more time and press it down to about 1 inch thick
- Run your hands and a biscuit cutter through some flour
- Press the biscuit cutter into the dough straight down. Do not twist the biscuit cutter
- Place the biscuits on a cookie sheet lined with parchment paper as close to each other as you can without touching
- Repeat until you can no longer cut a full biscuit.
- Combine the leftover dough and cut another couple of biscuits
- Place the biscuits in the oven for 12-14 minutes (until they are golden brown on top)
- Remove from the oven, brush the melted butter and honey on top and serve immediately
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