Buttermilk Biscuit
Secret to the best buttermilk biscuits
My secret recipe for the lightest and crunchiest buttermilk biscuits you’ll ever taste. I use the Grace Harbor Farms brand that I purchase from Haggen’s Grocery store. It is a local farm in Custer WA. It has less fat and calories than the heavy cream biscuit. You’ll love its versatility. Sprinkle with some sugar and you’ll have a shortcake for strawberries, roll up with cinnamon and sugar for an oh-so-delicious cinnamon roll. They can be made in a snap on Sunday morning, your kids and husband will thank you!
See my chicken and biscuit recipe which is to die for here.
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
8 Tablespoons of unsalted butter cut into 1/4” cubes
3/4 cup buttermilk
1 tablespoon melted butter
Coarse sugar
Whisk together the flour, baking powder, baking soda, and salt in a bowl. Cut the butter into the flour use your fingers to snap the butter into the flour until you reach a small pea-sized piece. Add the buttermilk to the flour mixture incorporating it gently not overworking. More may be added if needed 1 tablespoon at a time. Using your hands press until it comes together, gently pulling together.
Pour the dough onto a floured surface and pat the dough down to form an 8″ x 4″ square 1″ thick. Turn the dough and fold over itself, this is called laminating. Repeat 2 times. This will give layers to the biscuit which will make it lighter and cause it to lift higher.
Cut the dough into 2″ x 2″ squares and place on a baking sheet. Use the melted butter to baste the tops and sprinkle with coarse sugar if desired.
Bake at 425 degrees for 15 to 18 minutes.
