Flakey Buttermilk Biscuit
After years of failure this recipe saved the day
Ingredients
- 2.5 cups AP flour
- 1 tbsp baking powder
- 1/4 tsp cream of tartar
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup buttermilk
Instructions
- Put 1 stick butter in the freezer
- heat oven to 425
- Mix 2.5 cups AP flour, 1 tbsp baking powder, 2 tsp sugar, 1/2 tsp kosher salt (if using salted butter use only 1/4 tsp), and 1/4 tsp cream of tartar in a mixing bowl then put it in the freezer with the butter
- measure 1 cup of buttermilk and into the freezer. I am being extra carful to make sure everything stays cold so it is foolproof
- The butter should be hard. Quickly grate the butter with a box grater then back to the freezer.
- Dump the grated butter into the flour mixture and stir with a cold fork until it looks like large crumbs about 10 seconds. Pour in the buttermilk and stir it until the dough comes together.
- Dump onto a floured surface and quickly knead until the dough is uniform. Back to the freezer.
- Laminating-Take your dough and gently and quickly flatten the dough to a rectangle about 3/4-1 inch thick. Fold the dough in half turn it 90 degrees and repeat. Back to the freezer.Do this two more times. Back to you know where... This creates layers.
- Flatten the dough to about 1 inch to make a regular biscuit. I was making smaller biscuits for sliders so I flattened it to about 5/8 inch so it was proportional. I used the can above as my cutter.
- Big Tip! When cutting just push down. if using a knife just straight down and up, don't pull the knife. if using a cutter don't turn it. It will seal the edges and prevent layering and limit rising.
- Place your cut biscuits on a baking sheet. If your cutting round biscuits quickly gather the scraps, flatten and cut more biscuits
- Bake in 425 degree oven for 12 to 15 minutes until the tops are golden brown. If you want brush with melted butter