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Buttermilk Biscuits

Buttermilk Biscuits

Buttermilk biscuits are a staple in many American homes, and make a good accompaniment to breakfast foods like eggs, bacon, ham, sausage, and gravy. 

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Buttermilk Biscuits 



  1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment or a silicone baking mat.
  2. Whisk together flour, baking powder, sugar, and salt.
  3. 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. 
  4. 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. 
  5. 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.
  6. 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.
  7. Place biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden. 

Makes 6-8 biscuits.

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