Buttermilk Biscuits

Buttermilk Biscuits

from Ellen's kitchen, thanks to the WSJ


  • 8 cups all purpose flour
  • 4 tbs baking powder
  • 4 tsp Kosher salt
  • 2 tsp sugar
  • 4 sticks butter, cut into 1/2 inch pieces
  • 3 1/2 cups buttermilk
  • oven to 425.  Combine flour, baking powder, salt, and sugar in bowl.
  • quickly to avoid melting butter, rub butter with fingers, or use pastry cutter, and combine flour mixture and butter, until have pea-size butter pieces and streaks of butter.  Chill flour/butter mixture for at least 15 minutes (I refrigerated for 1.5 hours and worked fine).
  • biscuit cutter with butter, then dust with flour.  Remove flour mixture from fridge, make a well in center, add buttermilk and stir with spoon until just combined.
  • dough out onto flour dusted surface.  Use floured hands until dough just comes together.  Pat down to 1 1/2-2 inches in height, and cut biscuits without twisting cutter.  Place biscuits on baking sheets lined with parchment.
  • until just golden on top, 18-20 minutes.  
Great reheated in toaster! :)


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