Buttermilk Biscuits #fromscratch #recipe using all purpose flour #recipevideo

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt is lower in calories, and milk with vinegar is a budget-friendly substitute.

Start with 2 and 1/2 cups of all-purpose flour in a mixing bowl.

Add 1 tablespoon of baking powder and 1 teaspoon of salt to the flour.

Optionally, add 1 tablespoon of sugar and mix the dry ingredients well.

Cut 1 stick of cold salted butter into cubes and add it to the flour mixture.

Dust the butter with flour and use a pastry cutter to break it up.

Use hands to squeeze and break the butter into a mixture of big and small pieces.

Add 1 cup of cold buttermilk in two additions, mixing thoroughly to coat the flour.

Turn the shaggy dough onto a floured surface and press it together.

Press out the dough and fold it a couple of times to create layers.

Roll out the dough to about 1/2 inch thick using a bench scraper for measurement.

Use a large biscuit cutter to cut out biscuits, yielding about seven large biscuits and a small leftover piece.

Roll the leftover dough into a small biscuit.

Brush the tops of the biscuits with a little buttermilk for even browning (optional).

Preheat the oven to 425°F (218°C) and bake the biscuits for about 15 to 20 minutes.

Check for a nice golden brown color; if not browning, move the biscuits up a rack in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens