Buttermilk Biscuits.

Makes 12 biscuits

Ingredients

  • 3 cups all-purpose flour plus extra for dusting
  • 2 1/2 tablespoons sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons (1 stick) cold unsalted butter, diced
  • 2/3 cup buttermilk
  • 1/2 cup whole or low-fat milk plus extra for brushing

Directions

  1. Preheat the oven to 425°F.
  2. Blend or sift together the flour, sugar, baking powder, and salt. Cut the butter into the flour until it forms pea-sized pieces. Add the buttermilk and the milk. Mix just to combine the ingredients.
  3. Roll the dough out to a 1-inch thickness on a lightly floured work surface, fold in half, turn, and repeat 3 or 4 times for a final thickness of 1 inch. Cut the dough into rounds using a 3-inch cutter, rerolling and cutting the scraps until you have 12 rounds.
  4. Place the biscuits on an ungreased baking sheet. Brush the tops with a little milk to make the tops shiny, if desired. Bake until golden brown, 10 to 15 minutes. Let cool on wire racks.

CIA FOODIES


Buttermilk Biscuits

Buttermilk Biscuits.
Makes 12 biscuits

Ingredients

  • 3 cups all-purpose flour plus extra for dusting
  • 2 1/2 tablespoons sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons (1 stick) cold unsalted butter, diced
  • 2/3 cup buttermilk
  • 1/2 cup whole or low-fat milk plus extra for brushing

Directions

  1. Preheat the oven to 425°F.
  2. Blend or sift together the flour, sugar, baking powder, and salt. Cut the butter into the flour until it forms pea-sized pieces. Add the buttermilk and the milk. Mix just to combine the ingredients.
  3. Roll the dough out to a 1-inch thickness on a lightly floured work surface, fold in half, turn, and repeat 3 or 4 times for a final thickness of 1 inch. Cut the dough into rounds using a 3-inch cutter, rerolling and cutting the scraps until you have 12 rounds.
  4. Place the biscuits on an ungreased baking sheet. Brush the tops with a little milk to make the tops shiny, if desired. Bake until golden brown, 10 to 15 minutes. Let cool on wire racks.

Copyright © 2021 The Culinary Institute of America

One Comment

  1. rgnmrgn@hotmail.com

    I made these this morning. I had to add 1/2 cup extra butter milk as 2/3 cup was not enough for 3 cups of flour.
    I followed the directions other wise.
    They turned out ok. But I was hoping they would be a little fluffier.

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