Buttermilk Biscuits

January 11, 2018

• 3 Cups flour
• 1 ½ teas salt
• 1 ½ teas baking powder
• 1 Tablespoon sugar (unless you’re from the South)
• 1 stick cold butter
• ¼ Cup water
• ¾ Cup Buttermilk

Sift the dry ingredients together really well making sure the baking powder is well distributed. Cut the butter into the dry ingredients with a pastry blade or a food processor making sure all the flour gets well coated with butter. Combine water and buttermilk then add it to flour/butter with a fork – barely. Don’t over knead.

On a floured board, roll out a 1/2 inch thick layer. Fold into thirds many times creating layers then cut with a glass or cookie cutter without twisting. Place biscuits on a baking sheet close if you want soft sides – leave room in between if you want crisp sides. Alternately, place them in a cast iron skillet, pour melted butter on top for really crispy biscuits. 

Bake @ 425° for 10-12 minutes. Serve warm with butter and jam or honey.

* If you don’t have buttermilk, add a tablespoon white vinegar to ¾ cup whole milk.