This recipe makes 6 -8 biscuits
Author: Ann Stewart
Ingredients
2 1/2 cups all-purpose
flour plus more for dusting
2 tablespoons baking
powder
1 teaspoon sugar
1 teaspoon salt
8 tablespoons cold
unsalted butter
1 cup buttermilk
2 tablespoon salted
butter melted to brush on top
Instructions
- Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut frozen butter into cubes and add to flour, then pulse 6 or 7 times until it looks like a loose crumble. Place the dough back in the bowl, add buttermilk and stir with a spatula until it forms a rough ball (don’t worry if it is a little sticky).
- Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times.
- Gently roll out the dough once more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise. If you have scraps just reform a rectangle and cut additional biscuits.
- Place biscuits on a baking sheet and place in oven. Make sure they're touching. Bake until golden brown, approximately 10 to 15 minutes.
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