Butter Buttermilk Biscuits
Preparation Time: 30 minutes
Intensity: Easy
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1 cup buttermilk (cold)
Instructions:
- Preheat Oven: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to quickly cut the butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter.
- Add Buttermilk: Make a well in the center of the flour-butter mixture. Pour the cold buttermilk into the well. Use a fork or a spatula to gently stir the mixture until the dough comes together and pulls away from the sides of the bowl.
- Shape the Biscuits: Turn the dough out onto a lightly floured surface. Pat the dough into a rectangle about 1/2 to 3/4 inch thick.
- Cut Biscuits: Use a sharp biscuit cutter or a floured glass to cut out biscuits from the dough. Press straight down without twisting to get clean cuts. Gather any scraps, pat them together, and cut out more biscuits.
- Bake: Place the cut biscuits onto the prepared baking sheet, leaving a little space between each biscuit. Bake in the preheated oven for 10-12 minutes or until the biscuits are golden brown on top.
- Serve: Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm with butter, jam, or gravy.
Nutrition Information (per biscuit):
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 360mg
- Total Carbohydrates: 21g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 3g
Note: Nutrition information is approximate and may vary based on specific ingredients and serving sizes.
