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Best Buttermilk Biscuits




Source of Recipe


Peter G. Aitken pgacon.com/cooking.htm

2 cups flour
1 Tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
6 Tablespoons unsalted butter ; cut into bits
3/4 cup buttermilk*
1 Tablespoon butter ; melted

Preheat oven to 450° (conventional) or 415°.
Sift flour, baking powder, salt, and baking soda together in a large
bowl. Cut in butter until mixture resembles corn meal. Add buttermilk,
stirring until a soft dough is formed. Turn dough onto a floured surface; knead
well at least 30 seconds. Roll to 1/2" thickness. Cut as desired. Place on
non-stick baking sheet or greased regular baking sheet. Knead remaining
scraps together into a ball, roll out, and cut more biscuits. Repeat as
often as needed. Brush with melted butter. Let sit 5-10 minutes on
baking sheet before baking. Bake 12-15 minutes in regular oven or 7-1/2 to 8
minutes in convection oven. They will double or triple in height and
become lightly browned on top.

The dough is very sticky and soft when you first start kneading.
Keep kneading on a well-floured surface until you can roll it out. Kneading the biscuit dough for at least 1/2 minute improves the texture of the biscuits.

*subbed plain yogurt and they were just as good if not better!