Buttermilk Biscuits with Variations
Warm, flaky, and irresistible, biscuits are an old-fashioned indulgence that never goes out of style. Baking tender homemade biscuits is so satisfying -- the pleasure they offer requires only a modest amount of effort. With a bit of practice, you can get them in the oven in less than 10 minutes.
- Total Time:
- Servings: 12
Source: Everyday Food, November 2007
- 4 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 cup (2 sticks) unsalted butter, cold, cut into bits, plus 4 tablespoons melted
- 1 1/2 cups low-fat buttermilk
Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 1-inch thickness. Cut out rounds with a floured 2 1/2-inch round biscuit cutter.
Transfer to a baking sheet, 1 1/2 inches apart. (Reroll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature.