2 cups all-purpose flour
2 ¼ teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
1/3 cup butter (frozen & shredded)
1 cup buttermilk
I recently started shredding frozen butter for scones and biscuits and think it makes them extra amazing. If you don’t want to shred, you can also do this recipe in a food processor. OR you can kick it old school and use a pastry cutter. OR a couple of forks.
In a bowl combine flour, baking powder, salt, and baking soda. Then cut in butter or mix in frozen butter. (I do this in a mixer.) Add buttermilk to mix. Once mixed drop the whole batch on a floured surface. Pat it out into a large circle about ½ in thick. Cut out biscuits. Repeat and cut again. The more you work biscuit dough the tougher it gets. So work with it as little as possible. Depending on cutter size you will get 8-12 biscuits.
If you don’t keep buttermilk, I have for millions of times (okay maybe not that many) made it with juice of half of a lemon and about ¾ cup milk. I don’t think they fluff as well, but they are still great.
Another trick to get extra tall flaky biscuits is to “stack” pieces of the dough before you pat it out into the circle. It’s a fine line though you can’t mess with it too much either or they get tough. Also, use a SHARP biscuit cutter to keep the edges from sealing and keeping the biscuit from growing taller.
Bake 450 for 8-10 minutes
*I have frozen this recipe and baked later. It works very well*
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