Brooklyn Farmhouse Skillshare Recipes: Real Buttermilk Biscuits

Real Buttermilk Biscuits

The real secret to good biscuits is not handling them too much - you don’t want gluten to form, so only knead the dough as long as it takes to just combine the ingredients.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 cup (2 oz.) homemade butter (or store-bought), very cold and cut into small pieces
3/4 cup (or more) homemade buttermilk (or store-bought)
Special equipment: a 2-inch biscuit cutter, a 9-inch cake pan or cookie sheet
Makes 8-9 biscuits

Procedure:
1. Preheat the oven to 500°.
2. Lightly grease (or spray with cooking spray) a 9-inch cake pan.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. Cut in the butter using a pastry cutter or two knives. The butter pieces should range in size from a large pea to a little lentil.
5. Add the buttermilk, gently stirring until the dough starts to come together. You will have a fairly wet dough.
6. Turn the dough out on a lightly floured surface, and knead gently for one to two turns. Roll or pat out to about 3/4-inch thickness.
7. Using a floured 2-inch biscuit cutter, stamp out as many biscuits as you can, taking care not to twist the biscuit cutter into the dough. Re-roll the scraps as necessary.
8. Place the biscuits into the cake pan, letting the sides touch.
9. Bake for 10-12 minutes, or until biscuits are golden brown.