Buttermilk biscuits are a classic recipe that combines steam leavening and chemical leaveners to optimum effect. They are easily stirred together and rise dramatically in the oven. Slathered with cold butter and drizzled with cane syrup or honey, fresh biscuits are an easy and indulgent way to get your day started. Actually, they are pretty wonderful at any time of day. Buttermilk biscuits on the dinner table bring smiles to people’s faces, and split open and covered with fresh fruit and sweet cream, they are a treat to remember.
Recipe information
Yield
makes 12 biscuits
Ingredients
Preparation
Step 1
Preheat the oven to 450°F (230°C) or 425°F (220°C) with convection.
Step 2
In a medium bowl, whisk together the flour, salt, sugar, baking powder, and baking soda until well blended. Drop the butter into the flour and quickly rub it in with your fingertips until the mixture looks like coarse crumbs. Alternatively, you can freeze the butter in a chunk and grate it into the dry ingredients, stirring lightly so the butter is coated by the flour.
Step 3
Pour in the buttermilk and stir with a wooden spoon or spatula until the mixture just comes together into a sticky dough. Turn it out of the bowl onto a floured work surface. Dust the top of the dough with flour and fold and turn it a few times to form a cohesive mass. Pat it out to a thickness of about an inch (2.5 centimeters) and use a sharp, floured cutter to punch out 2-inch (5-centimeter) rounds. The scraps can be re-formed and cut out one time.
Step 4
Line a baking sheet with parchment or a silicone mat. Place the biscuits 2 inches (5 centimeters) apart on the baking sheet. Bake until golden brown and firm to the touch, 15 to 20 minutes. Let rest for 5 minutes before eating.
