- local milk | flaky + fluffy buttermilk biscuits from scratch
2 cups (250 grams) unbleached, all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 cup (56 grams / 1/2 stick) unsalted butter, cut into dice
Scant cup (230 grams) real buttermilk like cruze farm's
- heat oven to 218°c/425°f.
- whisk together the flour, baking powder, and salt.
- using your fingers cut the butter into the flour mixture until it's just crumbled and no pieces larger than a pea remain.
- pour in the buttermilk. Stir just until all the dry bits are incorporated, no longer.
It should be sticky and shaggy.
Sometimes humidity can affect this.
You'll get used to your dough and know when to add a splash extra or flour your surface a little more heavily.
- lightly flour a work surface and turn your dough out onto it.
- lightly flour the top of your dough and use your hands to pat it out into a rectangle a little over an inch thick.
- fold that rectangle toward you, rotate the dough counter clockwise, roll it out gently using a wooden rolling pin. Use a "bouncing" motion from the center of the dough, - --- careful to not crush the outer edges and destroy your layers.
It's important to roll very gently.
Repeat the folding and rolling two more times.
Sometimes I add an extra fold if i'm feeling extra foldy.
- roll the dough out to about an inch thick and using a floured biscuit cutter, cut your biscuits (be sure to not twist your cutter, it will seal the edges and they won't rise As well, gently gathering and re-rolling the scraps until the dough is used up, placing the cut biscuits touching one another on a lightly greased baking sheet (they will help each other rise, that's why you want them touching.
But i'm not gonna light, I don't bother to grease mine.
I also don't brush them with anything.
I like them simple, simple.
- bake for 10-15 minutes depending on the size of your biscuits, the weather, and your oven.
They should be golden brown and fluffily cooked through.
Enjoy warm with all manner or honey, sausage, jams, ham, and, of course, good butter.
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