Butter. Milk. Biscuits. Buttery, soft, golden flaky biscuits. Need I say more? It's difficult to resist the urge to eat them all in one sitting, even when you feel that impending heart attack coming on.... They are a little tricky to make, but the most important things are to keep things cold, not add too much buttermilk, and to not overwork the flour/dough.
The original recipe is from Land o' Lakes: https://www.landolakes.com/recipe/8992/Perfect-Buttermilk-Biscuits
The recipe is here and some pictures of the process are below:
Ingredients:
Full recipe (8-12 biscuits):
2 cups All-Purpose Flour (280 g)*
2 tsp. Baking Powder (8 g)
1/4 tsp. Baking Soda (1 g)
1/4 tsp. Table Salt (1.5 g)
8 Tbsp. Cold Salted Butter (113 g)
About 3/4 cup of Buttermilk (~200 g)*
1-2 Tbsp. melted butter for brushing (optional)
*Ingredient notes: If you can find unbleached all purpose flour with 3 g protein per 30 g flour in the nutrition label this flour will work best. Unbleached AP flour with 4 g protein per 30 g flour also works. 3% or old-fashioned buttermilk is ideal, 1% also works.
Directions:
Cut the butter into small 1/2 inch or 1 cm pieces and freeze 30-60 minutes.
Whisk the flour, baking powder, baking soda, and salt together in a bowl. Chill until ready to use.
Either grease a cast iron skillet with butter, or line a baking sheet with parchment paper and set aside.
Preheat the oven to 450°F/230°C. If you have a fan/convection option, use that!
Work through steps 6-16 quickly.
You can cut the butter in by hand, with a food processor, or with a stand mixer.
To do it by hand: Add the frozen butter to the dry ingredients. Use your hands or a pastry cutter to cut/squish the butter into small, pea sized pieces (the mixture should look like coarse crumbs).
Pour in half of the buttermilk while stirring with a spoon or rubber spatula. Then add in the rest of the buttermilk. Mix until just combined (some dry areas, some wet areas). You can gently squish the dough to help it come together. Only add more buttermilk (a little at a time) if the dough is very dry.
Dump the dough out on a lightly floured work surface.
Use your hands or a rolling pin to flatten the dough into a 2.5 cm (1 inch) thick rectangle.
Fold the dough in thirds (like a letter) and then roll it out again to ~2.5 cm (1 inch) thick. This is a messy process.
Fold the dough in thirds and then roll it out again to 4 cm (1.5 inch) thick.
Optional 3rd letter fold: If the dough still seems loose and dry in some areas after the first two letter folds, roll to 2.5 cm (1 inch) thick and fold the dough in thirds one last time (three total letter folds) and then roll to 4 cm (1.5 inch) thick.
Use a round cutter or flat blade to cut rounds or squares out of the dough. Make sure to cut cleanly down into the dough, don't twist the cutter or pull while cutting.
Re-roll or combine the scraps to make mutant biscuits, but don't overwork the dough or it may become tough.
Place biscuits on the baking tray or cast iron skillet and freeze 10 minutes.
Bake 10-14 minutes, or until golden brown on the top and bottom (a lower temp oven will need a longer bake time).
Brush the tops with melted butter after baking. If you want them browner on top, broil 2-3 minutes after buttering (watch them closely!)
Serve hot/warm, these are best eaten the same day. Leftovers can be stored in airtight container for up to 3 days, reheat in a toaster or oven.
Cut the butter into small chunks.
Mix together the flour, salt, baking soda, baking powder.
Cover and freeze them both (the butter and flour mixture) for about an hour or so.
Add the butter to the flour mixture.
"Cut" the butter into the flour mixture by using your hands/pastry cutter to smoosh it into smaller pieces.
Stir in the buttermilk, and mix just until a shaggy mass forms (some dry areas, some wet.)
Put it on a surface.
Use your hands or a rolling pin to press into a rectangle.
Now we fold like a letter (top side down, bottom side up):
First fold.
Then roll out a second time.
Then we fold like a letter a second time, this time from the sides inward:
Second fold.
Roll out a third time.
Then we do a third and final fold (top and bottom):
Third (and final) fold.
Roll it out until 1 inch thick (approximately)
Cleanly cut out some biscuits. The outside edges can be re-rolled or smooshed into 2 more biscuits.
Now we have biscuits! The top left and top middle ones are the "mutant" re-rolled ones.
Freeze for 10 minutes.
Remove from the freezer, brush with butter, and bake!
Before baking.
After baking. I didn't get a greeeaaat rise, but that's life!
After baking. If you want yours browner than these, brush with more butter and put under the broiler for a few minutes.
Excellent browning on the butt! Lovely and crispy!
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