I’ve always considered myself a decent baker, though my true passion has always leaned more toward cooking. Maybe it’s a matter of patience—or the lack of it? Filling a couple of dozen muffin cups and dropping countless spoonful’s of cookie batter just doesn’t excite me. Perhaps that’s why I find more joy in making pies rather than cookies or muffins.
But there’s one exception: these biscuits. I can’t quite put my finger on it, but making them brings me a lot of satisfaction. And my family certainly enjoys eating them!
Heavenly Homemade Buttermilk Biscuits
Ingredients
- 3 C all-purpose flour (see note)
- 3 T sugar
- 1/2 tsp kosher salt
- 1/2 tsp cream of tartar
- 4 tsp baking powder
- 3/4 C cold butter 1 ½ sticks
- 1¼ – 1½ C cold buttermilk
- 4 T butter, melted
Instructions
- Preheat oven to 425 °F
- In a large mixing bowl, use a whisk to combine the dry ingredients thoroughly.
- Cut the cold butter into small cubes and add it to the dry mixture. Using a pastry cutter (or your hands), work the butter into the dry mix until pea-sized pieces remain.Alternatively, I like to place my box grater directly in the bowl and grate the cold butter into the dry mixture. To prevent the butter from sticking to the grater, keep dipping it into the flour mix as you grate. Once grated, use your hands to coat the butter evenly with the dry mixture.
- Slowly pour in enough buttermilk until the mixture appears wet and just combined and comes together. Be careful not to overmix.
- With floured hands, turn the dough onto a floured surface. Gently press it into a rectangle, then fold it over. using a pastry scraper. Repeat this process 5-6 times. After the final fold, press the dough to a thickness of 3/4 to 1 inch.
- Use a round cutter to cut out each biscuit. For the best rise, press straight down with the cutter and lift it back up without twisting it in the dough.Place each biscuit on a parchment-lined baking sheet, spacing them just slightly apart.
- Place the baking sheet on the middle rack of the oven and bake until the tops are golden brown, about 12-15 minutes. Once done, remove the biscuits and immediately brush them with melted butter.
Notes
Preheat over to 425 degrees. With a whisk, combine the dry ingredients into a large mixing bowl. Cut the butter into small cubes and add to dry mixture. Using a pastry cutter or your hands, press the butter into the dry mix until pea-size pieces remain. Add enough buttermilk until the mixture appears wet and just combined. With floured hands, turn the dough onto a floured surface by gently pressing it into a rectangle, folding over, and repeating 5-6 times. After the final turn, press the dough to a 3/4 - 1" thickness. Use a round cutter to cut out each biscuit and place them on a parchment-lined baking sheet, slightly apart from one another. Bake until tops are golden brown, about 12-15 minutes. Remove and brush immediately with melted butter. Best Buttermilk Biscuits
Ingredients
Instructions
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