Buttermilk Biscuit

Name: Buttermilk Biscuit
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 5 tablespoons cold unsalted butter, cut into small cubes; 3/4 cup cold milk; 3/4 tablespoon lemon juice/vinegar

Pawon Indo Bule @PawonIndoBule

Soft and flaky.

Pawon Indo Bule @PawonIndoBule

Soft and flaky.

Saved

Ingredients

2 cupsall purpose flour
1 tablespoonbaking powder
1/2 teaspoonsalt
5 tablespoonscold unsalted butter, cut into small cubes
3/4 cupcold milk
3/4 tablespoonlemon juice/vinegar

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Steps

1

Mix lemon juice with milk. Stir and let it sit for 5 - 10 minutes in the refrigerator. This mixture is the buttermilk.
2

Preheat the oven to 450°F.
3

Put the dry ingredients in the food processor. Pulse several times to mix. Add the butter cubes.
4

Pulse until the pieces are no bigger than peas.
5

Add buttermilk and pulse until dough comes together.
6

Lightly dust with flour the working surface and knead gently about 3-4 times to bring it together.
7

Roll the dough into a 9x5-inch rectangle and about 1/2-inch thick.
8

Fold the dough into thirds like a business letter.
9

Repeat this step, roll the dough into a 9x5-inch rectangle about 1/2-inch thick, and again fold it into thirds like a letter.
10

Finally roll the dough out to 3/4-inch thickness. Using a round cutter, cut biscuits from the dough (don't twist the cutter, use a straight up and straight down motion).
11

Transfer to the prepared baking sheet, leaving about 1 inch of space between them.
Brush the biscuits with melted butter.
12

Bake for about 11-12 minutes. Transfer the biscuits to a wire rack to cool for a few minutes and serve warm.