Buttermilk Biscuits

Ingredients

Yields 12 biscuits

  • 1 stick (4 wt oz) unsalted butter

  • 2 ¼ cups White Lily Flour

  • 1 cup buttermilk

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ¾ tsp salt

  • ¾ tsp sugar

Buttermilk biscuits and sausage gravy

Method

  1. Place butter in the freezer for 10 minutes.

  2. Whip flour with a wire whip. Add baking powder, baking soda, salt, and sugar and mix well.

  3. Use a box grater to grate the frozen butter on to wax paper. Toss frozen butter in with the flour and place in the freezer for 10 minutes.

  4. Mix 1 cup of buttermilk into cold flour and butter. Mix gently by hand just until incorporated. Do not over mix! Put aside a few tablespoons of buttermilk to brush on the biscuits.

  5. Place the dough on a lightly floured surface. Lightly flour the top of the dough and a rolling pin. Flatten the dough to a rectangle 1 inch in height. Cut the dough into quarters and stack on top of each other. Roll the dough to 1 inch thick.

  6. Use a 1 ½ inch cutter to cut biscuits and place on a baking sheet lined with parchment paper. Place the sheet of biscuits in the freezer for 10 minutes.

  7. Brush the biscuits with buttermilk and bake in a preheated 375° conventional oven (325° convection) for 15–20 minutes until golden on top and bottom.