Makes 12 2 ½” biscuits
This is a recipe for fluffy biscuits, not flakey. They are best straight out of the oven with butter or jam. Always make extra, they are great split, buttered, and griddled for breakfast sandwiches. We use a food processor to mix the butter and flour. You can use your hands or a fork but using the food processor helps to keep the butter cold which will help make tender biscuits (and it is much faster & more uniform).
Equipment
- food processor
- 2 ½” round biscuit cutter
- baking tray
- fork
Ingredients
- 4 cups all purpose flour (plus 1 cup for dusting & rolling)
- 2 tbsp Double acting baking powder (aluminum free)
- ½ tbsp Kosher salt
- ½ pound cold unsalted butter cut into ½” cubes (2 sticks or 8 oz)
- 2 2/3 cup cold buttermilk
- ¼ pound (1 stick or 4 oz) melted unsalted butter
Directions
Preheat oven to 400°F for convection oven (425°F for a conventional oven).
Combine all dry ingredients in a large bowl, flour, baking powder, & salt, set aside.
Place butter & half of dry ingredients into food processor. Pulse until the butter and flour are combine and the butter is pea size. Add butter & flour back to the rest of the dry ingredients.
Add buttermilk all at once. Stir until dough just comes together.
Dust table or board with flour and scrap dough onto board. It should be a little shaggy. Fold the dough over 2-3 times, dusting with flour as you go so that the dough does not stick to your hands or the table. After folding, the dough should be smooth (do not over work it, if it bounces back you have kneaded it too much).
Roll out dough to an even 1” thickness. Using a floured biscuit cutter, push straight down. You do not want to twist the biscuit cutter since that mashes down the sides and restricts the biscuits from rising. Place biscuits on tray (they should just be touching). Poke biscuits with a floured fork. (Forking the biscuits help then rise – especially the ones in the center).
Place in oven & bake for 20 minutes, until golden brown on top. Remove from over & brush with butter. Let cool a few minutes before serving.
Biscuits will last 1-2 days in an airtight container.