Biscuits
This traditional biscuits are perfect for any breakfast. They can be eaten alone, or served with a multitude of other treats. They can be enjoyed for breakfast, lunch and even dessert! They are soft on the inside with the perfect amount of crunch on the outside.
Alexis Wilmouth
Jan 04, 2022
2 min read
Ingredients:
- 2 cups all purpose flour, plus more for the work surface
- 2 tablespoons plus 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 sticks very cold salted butter, cut into 1/2 inch cubes
- 1 large egg, plus one extra for brushing
- 1 1/2 cups buttermilk, plus one tablespoon for brushing
Directions:
- Preheat oven to 400 F. Line a large baking sheet with parchment paper and set aside. Beat 1 of the eggs and set aside.
- Add flour, salt, baking soda and baking powder to the bowl of your food processor and pulse. Sprinkle in cubed butter. Pulse lightly until butter is in pea sized pieces.
- Add flour mixture to a large mixing bowl. Stir in beaten eggs with a wooden spoon until fully incorporated.
- Add in buttermilk and stir until the mixture becomes a sticky mass. If the mixture is still too dry, add buttermilk 1/2 tablespoon at a time until wet enough.
- Chill mixture in fridge for at least 30 minutes or overnight.
- Sprinkle the work surface with flour to prevent the dough from sticking. Rub the rolling pin with flour to prevent it from sticking as well.
- Remove the chilled dough from the bowl and plop onto your floured work surface. Roll the dough into a 1/2 thick disk.
- Use a standard floured biscuit cutter to cut about 20 biscuits. Place the biscuits onto your prepared baking sheet. You want to place them close enough together so they are touching. This will help them rise.
- Beat the last egg and mix in remaining buttermilk. Brush this onto the tops of your biscuits just before placing them into the oven.
- Bake for 15-20 minutes on middle oven rack. Let cool slightly before serving. Enjoy!
*Store in an airtight container at room temperature for up to 2 days.