Homemade Buttermilk Biscuits

• porții: 8 servings
• timp activ: 20 minutes
• timp total: 35 minutes

Ingrediente

2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface

1 Tablespoon baking powder (see Note)

1/2 teaspoon baking soda (see Note)

1 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold. Cut into 1/2-inch cubes. Keep butter as cold as possible until you need it. Sally recommends placing the cubed butter in the freezer for about 15 minutes before you begin.

1 cup + 2 Tablespoons (270ml/g) cold buttermilk, divided

2 teaspoons (14g) honey

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Optional Topping:

2 Tablespoons (28g) butter, melted

1 Tablespoon (21g) honey

Instrucțiuni

Preheat oven to 425°F (218°C).

Make the biscuits: Place the flour, baking powder, baking soda, and salt in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form.

If you used a food processor, pour the mixture into a large bowl. Make a well in the center. Pour 1 cup (240ml/g) buttermilk into the well and drizzle honey on top. Using a large spoon or spatula, fold until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots.

Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface as needed in this step. Using floured hands, flatten into a 3/4-inch-thick rectangle as best you can. Fold one side into the center, then the other side on top. Turn the dough 90 degrees, so it’s now horizontal. Gently flatten into a 3/4-inch-thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4-inch-thick rectangle. Repeat the folding one last time. Flatten into the final 3/4-inch-thick rectangle.

Cut into 2.5- or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough because this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8–11 biscuits. Arrange in a 10-inch cast iron skillet (see Note) or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.

Brush the tops with remaining buttermilk. Bake for 20–21 minutes or until tops are golden brown.

Remove from the oven. If adding the optional topping, whisk the melted butter and honey together. Using a pastry brush, brush the warm biscuits with honey butter topping. Serve warm.

Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

Note

Make Ahead & Freezing Instructions: Baked biscuits freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving. You can also freeze the biscuit dough. Prepare the dough in steps 2 through 4. Wrap up tightly in plastic wrap (plastic wrap is best for freshness) and freeze for up to 3 months. Thaw overnight in the refrigerator, then continue with step 5. Also, after step 4, you can wrap the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 5.

Nutriție

• Dimensiune porție: 1 biscuit
• Calorii: 212
• Grăsime totală: 9.7 g
• Grăsime saturată: 5.9 g
• Grăsime trans: 0 g
• Colesterol: 25.4 mg
• Sodiu: 283.5 mg
• Carbohidrați totali: 27.5 g
• Fibre dietetice: 0.9 g
• Zaharuri totale: 2.4 g
• Proteine: 4.1 g