Buttermilk biscuits

Let’s make biscuits together.

in a medium sized bowl get: 2 cups of flour, 1 Tablespoon baking powder, 3 Tablespoons of sugar and 1 teaspoon of salt. Mix together well.

Dump in all of your dry ingredients together and whisk.

You’ll need one cup of buttermilk. If you have none, put a tablespoon of vinegar in the bottom of your measuring cup and pour a cup of plain milk on top. Let it sit for 5 minutes and use that.

Add your cup of buttermilk.

Next, bump in 1 stick of cold butter cubed. Cube it smaller than I did and it’ll turn out better.

Mix ‘er up.

Flour your counter WELL and dump that sticky dough on top.

Sprinkle some flour on top so your hands don’t get stuck. Press the dough rather flat.

Now fold it in thirds.

Do it again. Basically we’re building layers so they’ll rise high and be yum.

Now, with gentle but decisive hands, press it all flat again, about 3/4” thick. And grab a sharp cutter.

Now to cut them out. The key is to just press the cutter down in one swift push. Don’t twist the cutter or it’ll seal the edges of your biscuit and they won’t rise. Boo for flat biscuits. Just press really hard one time and lift up.

As you cut them put them in your baking dish. Choose one small enough and with high sides. I typically use a cake pan. We want the biscuits to be touching something on all sides to encourage them to grow up and not out while in the oven.

Normally I reshape the scraps and cut out more biscuits, but I was making chicken and dumplings so I used the scraps for the dumplings instead. Make as many biscuits as you can.

Bake at 450° for 15 minutes.