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Flaky Buttermilk Biscuits
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 cup buttermilk
Instructions
- Preheat the oven to 450°F (230°C).
- In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt.
- Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Make a well in the center of the mixture and pour in the buttermilk. Use a fork to stir the mixture until it forms a soft dough.
- Turn the dough out onto a lightly floured surface and gently knead it 3-4 times. Be careful not to overwork the dough.
- Pat the dough into a 1-inch thick circle. Use a floured 2 1/2-inch round cutter to cut out biscuits. Place the biscuits on an ungreased baking sheet, with the edges touching for soft sides or slightly apart for crisp sides.
- Gently re-roll the scraps and cut out more biscuits until all the dough is used.
- Bake for 10-12 minutes, or until the biscuits are golden brown on top.
- Remove from the oven and serve warm. Enjoy!
Biscuits have a rich history dating back to the 7th century in Persia, where they were first made as a way to preserve bread. The concept spread to Europe, where different variations emerged. In the southern United States, biscuits became a staple, with chefs like Edna Lewis and Nathalie Dupree perfecting the art of biscuit-making. Today, the best biscuits can be found in the southern states, particularly in cities like Charleston and Nashville. Achieving the perfect biscuit involves using high-quality flour, cold butter, and buttermilk, and mastering the technique of folding and layering the dough. For a unique twist, some chefs add ingredients like cheddar cheese or herbs.
27 min
12
180 calories
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