Butter Buttermilk Biscuits
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1/2 cup cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk
- Melted butter for brushing
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper.
- Prepare the Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and optional sugar. Whisk these ingredients together until evenly distributed.
- Incorporate the Butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter, two forks, or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs, with small pea-sized bits of butter remaining.
- Add the Buttermilk: Pour the cold buttermilk into the mixture. Gently stir with a fork or spatula just until the dough begins to come together. Avoid overmixing; the dough should be slightly sticky.
- Knead the Dough: Transfer the dough to a lightly floured surface. Gently knead it 2-3 times until it holds together. Pat the dough to a thickness of about 1/2 to 3/4 inch.
- Cut the Biscuits: Using a biscuit cutter (2-3 inches in diameter), cut out the biscuits. Press straight down without twisting to ensure they rise evenly. Gently reassemble any scraps to cut additional biscuits.
- Bake the Biscuits: Place the biscuits on the prepared baking sheet. For soft-sided biscuits, arrange them close together. For crispier edges, space them apart. Brush the tops with melted butter. Bake for 12-15 minutes, or until the tops are golden brown.
- Serve: Allow the biscuits to cool slightly before serving. If desired, brush them with additional melted butter before enjoying.
Tips for Success:
- Cold Ingredients: Ensure the butter and buttermilk remain cold throughout the process to achieve flaky, tender biscuits.
- Handle with Care: Avoid overworking the dough to maintain the biscuits’ light texture.
- Storage: Store leftover biscuits in an airtight container at room temperature for up to two days, or freeze them for longer storage.
Enjoy your freshly baked Butter Buttermilk Biscuits, perfect with a pat of butter, a drizzle of honey, or a spoonful of your favorite jam!