Buttermilk BuiscuitsTell a Friend
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Fluffy yet dense biscuit that stands up to whatever you choose to put inside it.
Prep Time: 40 min(s)
Cook Time: 20 min(s)
Recipe Type: Public
Posted By: wsjrecipes
Posted On: Sep 07, 2014
Number of Servings:
- 9 cups - all-purpose flour includes 1 cup for dusting biscuit cutter
- 4 tablespoons - double-acting baking powder
- 4 teaspoons - Kosher salt
- 2 teaspoons - sugar
- 4 sticks - butter cut into 1/2-inch pieces, plus 1 tablespoon for dusting biscuit cutter
- 3 1/2 cups - buttermilk
1. Preheat oven to 425 degrees. Combine flour, baking powder, salt and sugar in a bowl. Working quickly to avoid melting butter, mash butter, one piece at a time, between your thumb and fingers into flour mixture. Flour should contain both pea-size butter pieces and flat streaks of butter. Chill flour-butter mixture in refrigerator 15 minutes.
2. Grease a 4-inch biscuit cutter (an inverted glass also works) with butter, then dust with flour. Remove flour mixture from refrigerator. Make a well in center of flour mixture, add buttermilk and stir with a spoon until just combined.
3. Turn dough out onto a flour-dusted surface. Use floured hands to gently bring dough together. Pat dough down until it is 1½-2 inches high. Use biscuit cutter to cut out biscuits using a straight down-and-up motion, flouring the cutter between each cut. Place biscuits, 1 inch apart, on a baking sheet lined with parchment paper. Place baking sheet in oven and bake until just golden on top, 18-20 minutes.