Buttermilk biscuits
This is a good recipe for a solid buttermilk biscuit. The secret is keeping the dairy cold. Okay, I pulled a recipe from Chef John for these biscuits. I had to do it a few times to get this down. The secret is keeping the butter chilled, the buttermilk chilled and not mixing the diary with your hands (your hands are too warm). Once I used only utensils when mixing the dough and touched the dough only when turned out to be shaped did this come out great. Keep that in mind and you will have some great buttermilk biscuits.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
7 tablespoons unsalted butter, chilled in the freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing
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Directions
Preheat oven to 425 degrees F (220 degrees C). (I used the convection oven set at 325 F and they came out beautifully at 12 minutes)
Line a baking sheet with a silicone baking mat or parchment paper.
Whisk flour, baking powder, baking soda, and salt together in a large bowl.
Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.
Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined.
Turn dough onto a floured work surface and pat it together into a rectangle.
Fold the rectangle in thirds. Turn the dough a half turn, gather any crumbs, and flatten the dough back into a rectangle. Repeat twice more, folding and pressing the dough a total of three times.
Roll dough on a floured surface to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits. Reroll any scraps to cut more biscuits; you should get 12 total.
Transfer the biscuits to the prepared baking sheet.
Press an indent into the top of each biscuit with your thumb.
Brush buttermilk over the tops.
Bake in the preheated oven until biscuits are flaky and golden brown, about 15 minutes.
Enjoy!