Throw this buttermilk biscuit recipe in your back pocket for any time you want a “sauce sopper-upper”. Oh, and speaking of buttermilk, don’t let that scare you off. Instead of fresh, I prefer to keep a can of this powdered buttermilk in the fridge. It lasts forever. For your spur of the moment biscuit baking, follow this hack with other milk and lemon juice.
- 2 cups all-purpose flour
- ¼ tsp baking soda
- 1 tbsp baking powder
- 1 tsp salt
- 6 tbsp unsalted butter very cold
- 1 cup buttermilk
- Preheat your oven to 450°F. Combine the dry ingredients in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. It should just take a few pulses until this consistency is achieved.
- Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a floured surface. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about ½" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Form into a wide rectangle and cut into 10 equal sized squares.
- Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
- Bake for about 10-12 minutes or until light golden brown on top and bottom. Careful no to over bake!
- You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.