Description
Eight plain cut buttermilk biscuits with layered butter crumb.
Ingredients
Scale
- 2 1/2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1/4 teaspoon Baking soda
- 1 teaspoon Fine salt
- 1/2 cup Cold unsalted butter
- 1 cup Cold cultured buttermilk
Instructions
- Heat oven to 425°F and line a baking sheet. In a bowl whisk 2 1/2 cups flour, 1 tbsp baking powder, 1/4 tsp baking soda and 1 tsp fine salt. Cut in 1/2 cup cold cubed butter until some pea-size pieces remain.
- Pour in 1 cup cold cultured buttermilk and stir only until a shaggy dough forms. Turn out onto a lightly floured surface using a little of the measured flour, pat into a rectangle and fold it in thirds twice, handling gently. Pat to about 3/4 inch thick.
- Cut straight down with a 2 1/2-inch round cutter, without twisting. Gather scraps gently and cut until approximately eight biscuits are formed. Arrange on the lined sheet with a little space between.
- Bake at 425°F approximately 15–18 minutes until tops are golden and centers baked through. Cool on a rack about 15 minutes. Record actual count, layer height, moisture and bake in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 15 minutes, included in the total.
Untested estimate: bake roughly 15–18 minutes and cool 15 minutes; oven preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 15 minutes
- Cook Time: 18 minutes
- Category: Breads
Nutrition
- Serving Size: One approximately 2 1/2-inch biscuit