Biscuits are... well everything! The buttery flavor, the crisp top, the fluffy layers. Is there anything better?
This recipe is in grams as I believe it is a better and more accurate way to measure for recipes. Especially when baking! 512 grams flour, (more for dusting) 18 grams sugar 18 grams Baking Powder 10 grams salt 225 grams unsalted butter cut into small cubes, (more and melted for brushing) 460 grams Buttermilk 1/2 tsp baking soda
Preheat oven to 425. ** Keep your butter and buttermilk cold. I always keep my butter in the freezer until I am ready for it. In a bowl, mix all dry ingredients. Mix butter into the dry ingredients with your hands until the mixture resembles course crumbs. Add buttermilk with a rubber spatula until combined.
Transfer the biscuit dough to a well floured surface. Flatten the dough to approx. 1 1/2 inches, then fold the dough in half over itself. Repeat this step 4 to 5 times, then flatten to 1 1/2 inches. This creates fluffy layers. Sprinkle more flour as needed between each fold.
Melt butter and use a pastry brush to spread on the baking sheet. Lightly flour your pastry cutter and cut each biscuit, then transfer to your prepared baking sheet. Brush the top of each biscuit with remaining melted butter. Place into preheated even and bake for 20- 25 minutes, or until biscuits are golden brown and cooked all the way through.
Pro tips: *Use the large holes of a cheese grater to grate your butter instead of cutting into cubes. *Place each biscuit right next to each other. This will help propel the biscuits to great height!