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Flaky Buttermilk Biscuits




Source of Recipe


My Recipes


List of Ingredients




Flaky Buttermilk Biscuits


9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey

Recipe




Preheat oven to 400°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Chill 10 minutes.

Combine buttermilk and honey, stirring with a whisk until well blended.

Add buttermilk mixture to flour mixture; stir just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 times.

Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.

Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).

Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.

Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.

Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.

Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.

Bake at 400° for 12 minutes or until golden.

Remove from pan; cool 2 minutes on wire racks.

Serve warm.