The Most Fluffy and Buttery Biscuits Ever¶
Meta¶
- Website
- Total time: 45
- Yields: 20 serving(s)
| Nutrient | Value |
|---|---|
| servingSize | 1 biscuit |
| calories | 236 kcal |
| carbohydrateContent | 24 g |
| proteinContent | 4 g |
| fatContent | 14 g |
| saturatedFatContent | 9 g |
| fiberContent | 1 g |
| sugarContent | 1 g |
Ingredients¶
- 4 cups self-rising flour (plus more for dusting)
- 2 tablespoons baking powder ((see blog post above for more details; use double-acting, aluminum-free baking powder))
- 1 teaspoon baking soda
- ¾ pound (3 sticks) SALTED butter (cold, cut into ½-inch cubes)
- 2 large eggs (beaten PLUS 1 large egg for brushing)
- 1 ½ cups buttermilk (plus more as needed and for brushing)
Preparation¶
In a large bowl, whisk together flour, baking powder, and baking soda. Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form. Stir in the two beaten eggs with a wooden spoon until just combined. Then pour in the buttermilk until the dough comes together into a sticky mass. You may need more buttermilk if it's still too dry and there is flour still at the bottom of your bowl. I ended up having to add in ½ cup more. DO NOT add ½ cup more all at the same time. Do 1 tablespoon at a time until the right consistency is reached. Cover the bowl and refrigerate for at least 30 minutes. When ready, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Dust a little flour onto your work surface then put the dough onto the work surface and use your hands (flour them) to press into a round, roughly 14 inch diameter and ½ inch thick. See photos in the blog post. Use a floured 2 ¾-inch round biscuit cutter to cut out about 20 biscuits. Reform the scraps of dough into a circle again to cut more. Transfer biscuits to prepared baking sheet and arrange them so they are touching each other. See photos in the blog post. In a small dish, beat together remaining egg and 1 tablespoon of buttermilk then brush on top of the biscuits. Bake for 15-20 minutes, or until the tops are golden brown. Let cool slightly before devouring! They're best eaten out of the oven, day of. Serve with your favorite sausage gravy, jam, or clotted cream.