Buttermilk Biscuits
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
44
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
Cake Flour3 tsps
Baking Powder1 tsp
Baking Soda1.25 tsps
Sea Salt (divided)2 tbsps
Shortening (cold)1 cup
ButtermilkDirections:
1
Cut 1/2 cup of the butter into 1/2-inch pieces and refrigerate it along with the shortening
2
In the bowl of a food processor, fitted with the steel blade, pulse together the cake flour, 3/4 cup of the all-purpose flour, baking powder, baking soda and 1 teaspoon salt
3
Add the butter and shortening and pulse to combine, until small crumbles are present
4
8 times, or Add the buttermilk and pulse until a dough ball forms, about 5 to 6 times
5
Dust a dry work surface with flour and have the remaining 1 cup ready for kneading
6
Turn the dough out onto the floured work surface
7
With floured hands, gently press the dough out into an 11 by 8-inch rectangle, about 1/4 to 1/2-inch thick, dust lightly with flour and gently fold it over in thirds, like a letter
8
Roll or press out to a 6 by 6-inch rectangle again about 2 inches thick
9
Cut the dough into 9 squares (2 by 2 inches each) with a pizza cutter
10
Transfer the biscuits to a silicone mat or parchment paper lined baking sheet about 1/2-inch apart
11
Cover loosely with plastic wrap and let them rest at room temperature for 15 minutes
12
Preheat oven to 500 degrees F
13
Melt the remaining tablespoon butter and brush tops with melted butter, then sprinkle with the remaining 1/4 teaspoon of sea salt
14
Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F
15
Bake for 12 to 16 minutes until they are golden brown
16
Remove biscuits to a wire rack to cool for a few minutes