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The perfect, buttery, flaky biscuit.
Breakfast?
Yes.
Lunch?
Yes.
Snack?
Yes.
Dinner?
Yes.
The answer is always yes for these biscuits.
A friend of mine named Monica and self-described biscuit fanatic, says biscuits are her number one favorite food. I think these rival her biscuit mecca.
Perfect Buttermilk Biscuits
Yields 8 large biscuits
2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons confectioners sugar
1/2 teaspoon coarse salt
1/2 cup unsalted butter, cold and cut into cubes
3/4 cup buttermilk, chilled, plus additional for brushing
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add the buttermilk and stir until the dough comes together in a ball.
On a lightly floured surface, gather the dough into a bowl and knead gently 6 times. Pat dough into a 10 inch circle about 1/2 inch thick. Cut dough into three inch rounds with a lightly floured cutter. Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk.
Bake until golden brown, about 12 to 15 minutes. Transfer to a wire rack to cool.
