Food > Recipe Directory > Courses/Meal Type > Bread > Buttermilk Biscuits
Buttermilk Biscuits Recipe
Buttermilk Biscuits
A wet dough creates steam when the biscuits bake and promotes a light, airy texture. If the dough is too sticky for you to shape easily, lightly flour your hands and then form the biscuits.
Ingredients
- 1 cup all-purpose flour, plus extra for the counter
- 1 cup cake flour
- 2 tsp baking powder
- 1 tsp sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 tbsp (1 stick) unsalted butter, cut into 1/4-inch cubes and chilled
- 3/4 cups cold buttermilk
Preparation
1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pulse the flours, baking powder, sugar, baking soda, and salt together in a food processor to combine. Scatter the butter evenly over the top and pulse to combine, about 12 pulses.
2. Transfer the mixture to a large bowl. Stir in the buttermilk with a rubber spatula until the mixture forms a soft, slightly sticky ball.
3. Turn the dough out onto a lightly floured counter and quickly form into a rough ball. Do not overmix. Use a sharp knife to divide the dough into 12 even pieces. Quickly and gently shape each piece into a rough ball and place on an ungreased baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until the biscuit tops are light brown, 10 to 12 minutes.
2. Transfer the mixture to a large bowl. Stir in the buttermilk with a rubber spatula until the mixture forms a soft, slightly sticky ball.
3. Turn the dough out onto a lightly floured counter and quickly form into a rough ball. Do not overmix. Use a sharp knife to divide the dough into 12 even pieces. Quickly and gently shape each piece into a rough ball and place on an ungreased baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until the biscuit tops are light brown, 10 to 12 minutes.
- Cooking Time
- 12 Minutes
- Serving(s)
- 12 biscuits
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Source
Excerpted from The America's Test Kitchen Family cookbook by the editors of America's Test Kitchen. Copyright 2005 by the editors of America's Test Kitchen. Excerpted, with permission by Harper Collins Canada. All rights reserved. No part of this excerpt
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