These easy biscuits are perfect for morning or night! For the buttermilk, you can substitute sour milk (add a tablespoon of lemon juice or vinegar to milk or half & half, let sit about 10 minutes until it curdles) or buttermilk powder (follow package directions). This will produce a large baking sheet of biscuits. Baked biscuits can also be frozen.
Course: Bread, Main Course, Side Dish
Keyword: quick bread
Author: Beth Cato
12Tablespoonsunsalted butter1 1/2 cubes, cold, cut up
1 1/2cupsbuttermilk or sour milk
1/4cupmilkto brush on tops BEFORE baking
2Tablespoonsunsalted buttermelted, to brush on tops AFTER baking
Preheat oven to 450-degrees. Prepare baking sheet by lightly greasing or using parchment or baking mats.
Combine the dry ingredients: flour, baking powder, baking soda, and salt. Gradually cut the butter into the flour mix, using a pastry blender or forks until it's down to pea size.
Add the buttermilk and combine until it just comes together. Don't overwork it! The butter needs to stay in small lumps; that creates the flaky layers. It's often best to use fingers to mix at the end.
Lightly flour about a square foot of counter. Press the dough out to be about an even 3/4-inch thick. Use a 3-inch round biscuit cutter to punch out shapes and place on baking sheets. Brush a little bit of milk on the biscuits.
Bake for 12 to 15 minutes or until they turn golden brown. Remove from oven and immediately brush melted butter on the tops.