Secret to the best buttermilk biscuits
My secret recipe to the lightest and crunchiest buttermilk biscuits you’ll ever taste. I use 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 it’s versatility. Sprinkle with some sugar and you’ll have 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 butter melted
In a bowl whisk together the flour, baking powder, baking soda, and salt. Cut the butter into the flour use your fingers to snap the butter into the flour until you reach a small pea size pieces. 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 a 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 425 degrees for 15 to 18 minutes.