These buttermilk biscuits are buttery, flaky, and soft with lots of wonderful layers. Perfect with butter and jam as well as with soups and stews. The recipe is simple and easy with 15 minutes of prep time and 15 minutes of baking time.
In a bowl, combine the flour, baking powder, baking soda, salt, and sugar.
Then, add the chilled, cubed butter. Tip - It is very important that the butter is chilled thoroughly. If necessary, place the butter in the freeze for 10 minutes.
Using a pastry blender or a fork, cut the butter into the flour until it resembles coarse bread crumb consistency.Tip - You can also grate the butter with a box grater. Alternatively, you can also use a food processor. Use short pulses and don't do too much in the processor. Finish it on the countertop.
Then, add the buttermilk and combine well with a spoon or spatula. The mixture will still appear dry and crumbly and that's ok.
Bring the dough into a ball and transfer to a lightly floured surface.
Using a rolling pin, lightly roll the dough. Fold the dough onto itself bringing the two sides over the center, then the top and bottom sides into the middle as well (see video).Do this once more or twice more to create more folds.
Then, roll the dough again to about a ½ to ¾-inch thickness and using a 3-inch cookie cutter cut about 6 to 8 biscuits.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you