Buttermilk biscuits are a staple in many American homes, and make a good accompaniment to breakfast foods like eggs, bacon, ham, sausage, and gravy.
- 2 cups all purpose flour, spooned and leveled, plus extra for rolling out
- 1 Tbsp baking powder
- 1 Tbsp brown sugar
- ½ tsp kosher salt
- ¼ cup chilled butter, placed in the freezer for 30 minutes
- ¾ cup buttermilk
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment or a silicone baking mat.
- Whisk together flour, baking powder, sugar, and salt.
- Cut chilled butter into cubes. Add to flour mixture. Blend with a pastry cutter or fork until well incorporated, with clumps being about the size of small peas.
- Make a well in the center and pour in the buttermilk. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a floured surface. Add a little more flour if the dough is too sticky. Pat into a rectangle.
- Fold the dough in half. Pat to about an inch thick, fold in half, and give it a quarter turn. Repeat the folding, patting, and turning about 5 more times. Try not to overwork the dough, as this will result in tough biscuits. Use a bench scraper if you have one to fold the dough.
- Pat dough out to 1-inch thick once more, and use a 3-inch biscuit cutter to cut out at least 6 biscuits. Gather up scraps and cut out another if possible.
- Place biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden.
Makes 6-8 biscuits.
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