Buttermilk Biscuit

ShaRa
Oct 22, 2021
2 min read

Buttermilk biscuits are always my favorite with the crusty top and layered buttery soft inside gelling beautifully with the buttermilk flavor.

I always like to have a warm biscuits for breakfast along with any fruit spread.

Ingredients

Plain Flour + more for work surface - 2 cups
Baking powder - 1 tablespoon
Salt - 1/2 teaspoon
Baking soda - 1/2 teaspoon
Brown sugar - 1 tablespoon
Unsalted butter + more for brushing - 1 stick (cold)
Buttermilk - 1 cup (cold)
Mayonnaise/egg/milk/heavy whipping cream cold (for brushing) - 1 Tablespoon

Take a dry bowl, preferably chill the bowl in the refrigerator before starting the process.

Measure and sift all the dry ingredients together in the bowl.

Mix everything together in the bowl using a whisk.

Cut the cold butter into small (around 1/2 inch) pieces and add it to the dry mixture.

Use a food processor and pulse it to form crumbly mixture or just mix using pastry cutter or your hand to form a crumble. Work in a cool environment so that the butter doesn’t melt.

Now add the cold buttermilk in portions to form a sticky dough.

Transfer the dough to a clean & floured surface. Add some more flour and knead it to make non-sticky.

Spread the dough using hands and tri fold it. Repeat the process for three times. Finally spread the dough using a rolling pin to 3/4 inch thickness.

Using any shape of cookie cutter, first dip the sharp edge of the cutter in the flour and then cut it straight through the dough. Take the cutter out of the dough without twisting. This step is very important as twisting will smooth the outside edges and will not rise properly while baking and eventually affect the formation of layers.

Line a baking tray, and preheat the oven at 450 F. Arrange the cut dough in the baking tray.

Egg wash/ milk wash or sharing you a simple trick that I follow. I used to apply mayonnaise on the upper layer of the dough to get a golden color on the top.