Butter Buttermilk Biscuits

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup unsalted butter, cold and cut into small pieces

3/4 cup buttermilk

Instructions:

Preheat your oven to 450°F (230°C).

Step 1:

In a large mixing bowl, whisk together the flour, baking powder, and salt.

Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse sand.

Make a well in the center of the mixture and pour in the buttermilk.

Stir just until the dough comes together.

Step 2:

Turn the dough out onto a lightly floured surface and knead it gently a few times.

Pat the dough out into a 1-inch thick rectangle.

Using a 2-inch biscuit cutter, cut out as many biscuits as you can and place them on a baking sheet.

Gather the scraps and pat them out again, cutting out additional biscuits until all the dough has been used.

Bake the biscuits for 12-15 minutes, or until they are golden brown.

Serve warm.

Enjoy!

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use salted butter instead of unsalted butter?

Yes, you can, but it may affect the overall saltiness of the biscuits.

Adjust the salt accordingly if using salted butter.

Can I substitute buttermilk with regular milk?

While buttermilk provides a distinct flavor and acidity, you can use a substitute.

Mix 1 tablespoon of vinegar or lemon juice with regular milk to make a buttermilk alternative.

Can I prepare the dough in advance and bake later?

Yes, you can refrigerate the biscuit dough for a short time before baking.

Keep it covered to prevent drying.

What’s the purpose of making a well in the flour mixture?

Creating a well helps evenly distribute the buttermilk into the dry ingredients, ensuring a consistent texture in the dough.

Can I freeze the unbaked biscuits for later use?

Yes, you can freeze unbaked biscuits. Arrange them on a tray, freeze until solid, then transfer to a sealed container or bag.

Bake directly from frozen, adding a few extra minutes.

How can I prevent over-kneading the dough?

Knead the dough just enough to bring it together.

Over-kneading may result in tough biscuits. Stop once the ingredients are combined and the dough is formed.

What’s the purpose of cutting biscuits with a biscuit cutter?

Using a cutter ensures uniform size and shape, promoting even baking.

If you don’t have a biscuit cutter, a round glass or cup works too.

Why preheat the oven to 450°F (230°C)?

Preheating ensures that the biscuits start cooking immediately, leading to better rise and texture.

How can I tell when the biscuits are done baking?

Biscuits should be golden brown on top.

You can also insert a toothpick into the center; it should come out clean when they’re done.

Can I add herbs or cheese to the biscuit dough for extra flavor?

Absolutely! Feel free to customize the recipe by adding herbs, grated cheese, or other seasonings to suit your taste preferences.