Buttermilk Biscuits

Prep Time:

20 minutes

Cook Time:

15 minutes

Serves:

10 - 12

This is actually not my granny's biscuit recipe, but rather one I came across recently and it yields perfectly fluffy and flaky biscuits. If you don't have buttermilk on hand, simply add 1 T of vinegar to 1 C of milk - let it stand for 5 minutes and you have buttermilk!

Ingredients

2 C all-purpose flour
2 t baking powder
¼ t baking soda
1 t salt

1 stick of butter, frozen
¾ C cold buttermilk
2 T cold buttermilk (for brushing)

Preparation

Preheat oven to 425° F. If using a cookie sheet, line with parchment paper; if using a cast-iron skillet, grease the bottom generously with butter.
Combine all dry ingredients (flour, baking soda, baking powder, and salt) into a medium-sized bowl. Using a box grater, take frozen butter and grate into dry ingredients and gently mix to combine.
Create a well inside the dry ingredients, add the cold buttermilk, and gently stir only until the ingredients are barely combined. Turn dough out of bowl onto a floured surface.
Gently form dough into a large rectangle, then fold into thirds. Repeat process twice, ensuring you have only folded three times. Dough should be approximately 1/2" thick.
Flour your utensil of choice (biscuit cutter or drinking glass) and cut biscuits out and place onto cookie sheet or cast-iron skillet, ensuring all biscuits are touching each other. Re-roll any dough scraps to make more biscuits. Brush tops of biscuits with buttermilk.
Bake approximately 15 minutes or until golden brown.