Buttermilk biscuits

Name: Buttermilk biscuits
Total time: 2400 s
Yield: 12 biscuits
Cuisine: British
Ingredients: 360 g plain flour; 5 g salt; 15 g baking powder; 15 g granulated sugar; 85 g cold butter; 220 g buttermilk (or combination soured cream and whole milk)

Matthew @matthewb

United Kingdom

Savory southern US style buttermilk biscuits

Matthew @matthewb

United Kingdom

Savory southern US style buttermilk biscuits

Saved

Ingredients

40 mins

12 biscuits

360 gplain flour
5 gsalt
15 gbaking powder
15 ggranulated sugar
85 gcold butter
220 gbuttermilk (or combination soured cream and whole milk)

Saved

Steps

40 mins

1

Preheat oven to 200C.
2

Mix the dry ingredients to combine. Cut the butter into small cubes and smash into the flour with the back of a fork (it’s easier for me to smash with my fingers). It should end up looking crumbly, almost like breadcrumbs. It’s ok if a few larger pieces of butter remain.
3

Drizzle the buttermilk into the mixture while mixing with your hands. Even if the mixture seems dry, keep kneading until a soft dough forms that may be just a bit sticky, but not wet.
4

Sprinkle flour on your countertop, place your dough, sprinkle a bit of flour on top, and knead out into a square shape that is about 1.5cm thick. Fold this into thirds, and then knead out again in the same manner.
5

Using the lip of a cup, cut circle shapes into your sheet of dough. Sprinkling another small bit of flour and rubbing it on top may help.
6

Place the circles onto a baking sheet or casserole dish (you shouldn’t need to oil it). Bake at 200C on the bottom rack for 30 mins or until golden.