Appalachian style, these fluffy buttermilk biscuits have lovely layers of buttery goodness and are easy to master. Just like the ones grandma used to make!
Prepare: 15 minutesmins
Bake: 20 minutesmins
Total Time: 35 minutesmins
Servings: 8
Ingredients
2cups(300g) all-purpose flour
¾cup(180mL) buttermilk
½cup(113g) butter
2 tsp(8g) baking powder
½tsp (3g) salt
Instructions
Preheat oven to 475°F (250°C) for light pans or 450°F (230°C) for darker pans.
Lightly grease a baking pan. Do not use cooking spray or oil on non-stick surfaces.
In a large bowl, mix together salt, baking powder and flour.
Cube cold butter into 1/2" (1.27cm) pieces. With your fingers, rub the butter into the flour mixture until it resembles course breadcrumbs. The size of the coated butter should vary from a grain of sand to the size of a pea. This is desirable. Make a well in the center.
Using a butterknife, stir in the buttermilk until the dough is just formed. Turn dough out onto clean work surface and gently press into a rectangle about 1/2" (1.27cm) tall. Fold the rectangle in half. Repeat this process 4 times to create some layers. Pat out the dough to 1/2" (1.27cm) tall and cut out with a 3" (7.62cm) cookie cutter or divide the dough into eight equal portions with a knife.
Pat dough out 1/2" layer and cut out or divide into eight sections.
Brush top with buttermilk, melted butter or an egg wash.
Place biscuit dough onto prepared pan. To avoid them being lopsided, place them close together as they will support each other as they rise in the oven.
Bake 15-18 minutes or until golden brown on top. Center temperature should reach 190F (88C) when fully baked. Serve while still warm.
Notes
For darker pans, reduce heat to 450°F (230°C.)Buttermilk may be replaced with any type of milk if desired, including fat free.Lard, margarine or shortening may replace the butter or you can use a combination of these fats as well.