Biscuits, Plain Or Buttermilk, Dry Mix

Biscuits, Plain Or Buttermilk, Dry Mix
This is a must staple...
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
  • 3/4 cup cold buttermilk
  • 2 tablespoons buttermilk for brushing
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Whisk flour, baking powder, salt, and baking soda together in a large bowl. Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes. Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  3. Turn dough onto a floured work surface, pat together into a rectangle. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  4. Roll dough on a floured surface to about 1/2 inch thick. Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter. Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush the tops of biscuits with 2 tablespoons buttermilk.
  5. Bake in the preheated oven until browned, about 15 minutes.

Standard Portion

4 Ounces, Homemade

Also called

Country Biscuit

Nutritional Values

  • Tuesday, 18 October 2016

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