These buttermilk biscuits are tender and flaky and not hard to make at all. You can eat them warm or at room temperature. They are a superb addition to brunches or barbecues or anytime you want to have a special treat.
If you cannot get buttermilk you can use buttermilk substitute for this recipe. Simply add a TBS of white vinegar or lemon juice into a 1 cup measuring cup. Top it off with whole milk and leave it be for five minutes. Do not stir it. This will work perfectly fine for this.
Please make sure to handle this dough with a lot of care. Don’t over knead it or over handle it. This will render you a perfect result.
Here is what you need for these delicious buttermilk biscuits:
Makes 12 biscuits
4 cups flour
2 TBS baking powder
2 tsp. salt
1 tsp. baking soda
12 TBS cold butter
2 cups cold buttermilk
Preheat your oven to 450 degrees F(200 C).
Whisk all of the dry ingredients together. Place the flour mixture into a food processor and add the 12 TBS butter cut into 6 pieces. If your processor is not big enough, work in batches. Pulse the flour a few times until the flour resembles coarse crumbs. If you do not have a processor, use 2 knives or a pastry blender. Work with cold butter and stop when your flour resembles coarse crumbs.
Form a well in the middle of your flour mixture. Add the buttermilk. Make sure it is cold and shake the box well. Very gently incorporate the liquid into the dry ingredients. Do not over handle! You want to combine all the dry with the wet ingredients. If you need a little more buttermilk go ahead and add it a ½ TBS at a time. The dough will be- and must be – sticky.
Flour a large board or your counter. Place the dough on the board and spread it out using your fingers. Do not knead it, simply flatten it until it is about ½ inch thick. Cut your biscuits using a biscuit cutter, cookie cutter or a large glass. Do not rotate your cutting instrument into the dough. Aim for a straight cut. Get all your remaining dough together and repeat the process until you have cut all of your biscuits.
Place the biscuits on a baking sheet very close to each other. This will keep them from having crusty edges and will let them get taller. Bake for 10 to 12 minutes until lightly browned. Remove from oven and enjoy warm or at room temperature.