This is probably one of the simplest recipes that I have found and there really are only two rules to making great biscuits. Rule #1: don’t over work the dough (the less you handle it, the fluffier they come out). Rule #2: Make sure you have cold butter, like really cold butter. That’s all! Don’t you wish that every recipe was this fool proof? If you though it couldn’t get any better, then you’ll be happy to hear that this recipe can even be made ahead of time! This buttermilk biscuit recipe might just be the perfect time-saving recipe that everyone will enjoy this Christmas!
- 2 cups all-purpose flour (+ extra for dusting)
- 1/4 tsp baking soda
- 1 tbsp baking powder
- 1 tsp salt
- 6 tbsp unsalted butter very cold
- 1 cup buttermilk OR 1 cup milk +1 tbsp lemon juice
- ½ cup sugar (optional for topping)
- Cut the butter into 1 tbsp sized pieces and place on a sheet of parchment paper in the freezer.
- Preheat the oven to 450F.
- Combine the dry ingredients in the bowl of a food processor. Add the chunks of cold butter and pulse a few times until the flour resembles a coarse meal.
- Add the buttermilk and pulse until just combined (remember Rule #1!) Note: It should be very wet so if it appears to be a bit on the dry side, then add a splash of buttermilk.
- Sprinkle some flour on a cutting board (or clean kitchen counter) and transfer the dough from the food processor onto your workspace.
- Using your hands, gently PAT (do not use a rolling pin *cough *cough Rule #1 again….) the dough out until it is about 1/2″ thick. Fold the dough over itself about four or five times and gently press down until it is about 1 inch thick. Folding the dough will create nice air pockets for your bread to have flaky layers.
- Use a round cutter to cut out each biscuit and place the biscuits on a cookie sheet. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. If you like your biscuits to have soft sides, then place them so they touch each other. If you like crusty sides, then place them about 1 inch from each other.
- Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Note: In a time crunch? You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.