Biscuits are a staple at almost every brunch and these biscuits are so good you will have to double or triple the recipe because everyone will be coming back for more!
Cooking Method
Prep Time: 5 mins
Cook Time: 12 mins, Broil for 1 min
Cooking Method: Oven
Cooking Temp: 450℉
Ingredients
- 3 cups unbleached all-purpose baking flour
- 1 TBS aluminium-free baking powder
- 1/2 tsp baking soda
- 1 1/2 TBS organic sugar
- 1 cup butter
- 1 1/4 cups buttermilk
- 2 TBS melted butter for brushing
- 3 cups unbleached all-purpose baking flour
Directions
- Combine flour, baking powder, sugar, into a bowl and stir with a wisk to break up any lumps. Using your hands or a pastry blender, mash the butter into the flower until it resembles a course meal. Make a hole in the center of the mixture and add the buttermilk. Stir gently with a spatula until combined. I use my hands to turn it out on a floured kichen counter and knead it into a ball.
- Place the dough onto a large cookie sheet that has been lined with parchment paper. Press dough into a rectangle that is about 1in thick. Using a knife cut the dough into 9 or 12 pieces to do pull them apart at this point. Just helps after they have been baked.
- Before placing them in the oven brush with about 1 TBS of melted butter and bake for about 10-12 minutes.
- Depending on your oven somtimes I turned onto broil and cook for only a minute at the end to brown the tops. Once you pull out of the oven brush with the remaining TBS of melted butter.
- Serve out of the oven slathered in butter, jam or our sausage gravy!
- Combine flour, baking powder, sugar, into a bowl and stir with a wisk to break up any lumps. Using your hands or a pastry blender, mash the butter into the flower until it resembles a course meal. Make a hole in the center of the mixture and add the buttermilk. Stir gently with a spatula until combined. I use my hands to turn it out on a floured kichen counter and knead it into a ball.
