Flaky, buttery buttermilk biscuits are perfect any time of day. Serve these homemade biscuits with your favorite flavored SMC Butter or McCutcheon’s Spread!
INGREDIENTS:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons SMC unsalted butter, chilled in freezer and cut into thin
slices
3/4 cup cold SMC buttermilk
2 tablespoons SMC buttermilk for brushing
DIRECTIONS:
- Preheat oven to 425 degrees F.
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- Cut butter into flour mixture with a pastry blender or fork until the mixture resembles coarse crumbs, about 5 minutes.
- Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until combined.
- Turn dough onto a floured work surface, pat together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough three times.
- Roll dough on a floured surface, about 1/2 inch thick.
- Cut out 12 biscuits into 2 1/2-inch circles (with a round cutter) or squares.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- Brush the tops of biscuits with 2 tablespoons buttermilk.
- Bake in the preheated oven until browned, about 15 minutes.
Thursday, May 14, 2015