I’m not sure why but for the longest time I was incapable of making biscuits. They would turn out hard and tasteless. I think I wasn’t cutting in the butter enough and I wasn’t gentle with the dough. But after following Sally’s recipe, my biscuits turn out perfect every time.
Make sure your ingredients are really cold. After I mix the flour, baking powder, and salt, I stick everything in the freezer – including my pastry cutter.
Buttermilk Biscuits
Recipe from Sally's Baking Addiction.
Servings: 6
Ingredients
- 2 and 1/2 cups 325g flour
- 2 tbs baking powder
- 1 tsp salt
- 1/2 cup unsalted butter cut into tbs sized pieces and very cold
- 1 cup + 2 tbs cold buttermilk divided
- 2 tsp honey
- Optional for topping: 2 Tablespoons melted butter + 1 Tablespoon honey
Instructions
- Preheat oven to 425 F.
- In a medium bowl, mix flour, baking powder, and salt.
- Using a pastry cutter, fork, or food processor, cut the butter into the flour mixture until mixture resembles coarse crumbs.
- Make a well in the center of the mixture and add the cold buttermilk and honey. Gently mix with a wooden spoon or fork. Do not do anymore cutting/mashing at this point.
- Turn the dough onto a lightly floured work surface. It will be crumbly. Gently bring it together and flatten into a rectangle. Fold one of the short ends in to 2/3rds the dough. Fold the other end over the part you just folded. Rotate the dough 90 degrees. Gently flatten and fold again. Rotate the dough once more. Gently flatten and fold one last time.
- Roll out dough until it’s 1 inch thick. Cut into circles using a cookie or biscuit cutter. Re-roll scraps until you have used up the dough. Arrange the biscuits in a 10 inch cast iron skillet or touching on a baking sheet lined with parchment paper.
- Brush the tops with 2 tbs of buttermilk. Bake for 15 minutes or until golden brown.
- Brush melted butter/honey topping on tops of biscuits.
Notes
If it’s a really hot day, I put the bowl in the freezer for 15 minutes after cutting in the butter.
