Buttermilk Biscuit Recipe
I’ve been obsessed with buttermilk biscuits ever since I ate my first portion of Biscuits and Gravy when I was a kid. I loved the gravy, but the star of the show was the fluffy biscuit. Buttery and dense, the small doughy creation had my attention…
I’ve tried many different recipes over the years, but could never find that perfect mixture of ingredients. This is my recipe; I hope that you find it easy to make, and delicious to eat!
Prep time 1 hour
Sift together the flour, baking powder, baking soda, sugar, and salt.
Cube the butter, set aside.
Place ½ of the flour mixture in a food processor. Slowly add the butter while processing, a bit at a time until the mixture resembles coarse corn meal. Add the remaining flour, and mix with a pastry cutter or fork until fully incorporated.
Begin adding the buttermilk 1 cup at a time. After each cup of buttermilk, slowly mix the wet and dry ingredients, just until incorporated; do not over mix.
When all of the wet and dry ingredients are incorporated, turn out onto a dry, floured surface- knead three times. Then, with a rolling pin, roll out the dough and fold over onto itself, repeating this procedure three times; this will create layers in the dough.
Cover the dough and let it rest for 30 minutes.
Roll the dough out on a floured surface, and cut into circles with a cookie-cutter, or you can cut them by hand into square-shapes.
Place on a greased cookie sheet, and coat with a small amount of butter with a pastry brush. Bake at 350 degrees for 12-15 minutes.
Chef Chuck Kerber