Homemade Buttermilk Biscuits
How to make tall, flaky
1/2 cup (1 stick) cold salted butter + 2 tbsp melted butter 2 1/2 cups all-purpose flour 1 1/2 tbsp baking powder 1/2 tsp baking soda 1 1/4 tsp salt 2 tbsp sugar 1 cup cold buttermilk
Cut the butter into small pieces and pop it in the freezer for 10 min.
The butter should be very cold, but not frozen.
Put the flour, baking powder, baking soda, salt, and sugar in the bowl of a food processor and pulse a few times to blend.
OR, add the dry ingredients to a mixing bowl and stir with a wire whisk.
Add the butter and pulse 3 or 4 times, just until the mixture looks like coarse crumbs.
You can also add the butter with a pastry cutter or your hands.
Dump the mixture into a bowl and make a well in the center.
Pour in the buttermilk.
Stir gently just until the dry ingredients are moistened.
Knead just until it holds together in a loose dough.
Roll the dough out into a rough rectangle that's about 1-inch thick.
Fold one side of the dough over towards the center.
And fold the whole thing over again.
Give the dough a quarter turn.
Roll the dough out again and repeat the folding process two more times.
This is what gives biscuits those layers!
Use a biscuit cutter to cut out biscuits, re-rolling the scraps as necissary.
For super tall layers, don't twist the biscuit cutter when pressing it into the dough.
They should be touching! When they bake, there's no where to go but up!
Set the biscuits very close together in a cast iron pan.
Brush with melted butter...
And bake at 425 degrees for 18 - 20 minutes.
Look at all those layers!
Serve warm with jam or honey.