The flaky layers and fluffy goodness of these biscuits is sure to please anyone's tastbuds. Nomnomnom
Tools you'll need:
A large mixing bowl
A wooden spoon
Pastry cutter
Measuring spoons
Measuring cups
Liquid measuring glass
2.75" biscuit cutter (Or find something round with a narrow edge like a can or drinking glass)
Cheese grater
Plate
Sifter
Cookie sheet
Parchment paper
Cooling rack
Ingredients:
2 Cups all purpose flour, plus more for the countertop
6 Tbs FROZEN unsalted butter
3/4 Cup cold buttermilk (Or use whole milk and add 1 Tbs white vinegar)
1 tsp Salt
1 Tbs granulated sugar
1 Tbs baking powder
Instructions:
Leave the buttermilk and the butter in the fridge/freezer until you are adding it to the dry ingredients. Preheat the oven to 425 degrees.
Sift the dry ingredients together into a large bowl. If you want a heartier, denser biscuit, use whole wheat flour. Using the widest edge of a cheese grater, grate the butter onto a plate and then add to the flour. You can also use a knife to cut the butter into small chunks, then add to the flour. Using the pastry cutter, cut the butter into the flour until some crumbles appear.
Add the buttermilk and mix through with a wooden spoon until just combined. On a well-floured surface, dump the dough onto the countertop. Mold together the dough. If it is super sticky, add some flour. It is super important not to over work the dough and melt the butter or the biscuits will not be as fluffy. You just want the dough to stick together. Form it into a rectangle and using your hand flatten it until it's about 1" thick. Fold the dough in half, rotate 90 degrees, mold the dough together and flatten it to 1" thick again.Be careful not to mash it together too hard. Repeat the rotation and flattening about 5 - 6 times.
On the last folding, flatten the dough to about 3/4"-1" thick and use the biscuit cutter to cut as many biscuits as you can. Place them on a parchment paper lined cookie sheet. Mash the dough back together into a rectangle, fold, and flatten again (do not mash into a ball and flatten, just push the holes together and then fold and flatten). Cut out as many more biscuits as you can. Do this until you cannot make any more biscuits. I usually get about 8 biscuits.
Bake for 12 minutes at 425 degrees or until they are golen brown on top. If you'd like, I melt a couple Tbs of butter and add a pinch of salt and sugar and stir, then brush the tops of the biscuits when I take them out. Place on a cooling rack to cool.
These biscuits are great with dinner or breakfast! Or just to eat on their own! They are scrumptious!
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