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Fat, Flaky Buttermilk Biscuits

4 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

12 tablespoons cold unsalted butter, cut into cubes

1 1/2 cups cold buttermilk

1/2 cup heavy cream

4 tablespoons butter, melted, for brushing over biscuits 


Preheat oven to 450°F. 


Combine flour, baking powder, baking soda, and salt in a large bowl. Scatter the cubes of cold butter over the top of the flour mixture; cut in and mix using a pastry cutter or fork until the mixture resembles coarse meal. 


Add the buttermilk and continue to mix using fork or pastry cutter until mixture just begins to come together.


Scrape the dough onto a lightly floured counter and pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round biscuit cutter to cut out biscuits and place them on a lightly greased baking sheet about 2 inches apart. 


Brush the tops of the biscuits with heavy cream. 


Bake for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush tops with melted butter. Serve warm and enjoy!


Makes 12-15 biscuits


Source: Barely adapted from Bobby Flay


Printed From: Bakergirl

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