Buttermilk Biscuits

Buttermilk Biscuits

from 177milkstreet.com
45 min

This is our adaptation of the crisp-on-the-outside-fluffy-on-the-inside biscuits made by Sarah Dodge at 8ARM in Atlanta. They're great alongside hearty...

Ingredients

  • 1 1/4 cups low-fat buttermilk
  • 1/4 cup heavy cream
  • 20 tablespoons (2½ sticks) salted butter, cut into ½-inch cubes, plus 2 tablespoons melted
  • 480 grams (4 cups) unbleached cake flour (see note), plus more for dusting
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt

Directions

  1. 1

    Heat the oven to 475°F with a rack in the middle position. Line a baking sheet with kitchen parchment. In a small bowl or 2-cup liquid measuring cup, stir together the buttermilk and cream. Refrigerate until needed. Put the cubed butter on a plate and place in the freezer for 10 minutes.

  2. 2

    In a food processor, process the flour, baking powder, baking soda and salt for 10 seconds. Scatter in the butter and pulse until the pieces are about ¼ inch, about 15 pulses. Transfer to a large bowl. Pour in the buttermilk mixture, then use a rubber spatula to fold the ingredients until a shaggy dough forms and no powdery flour bits remain.

  3. 3

    Turn the dough out onto a counter lightly dusted with flour. Using your hands and working quickly, gently knead the dough just until cohesive, about 5 times. Pat into a 6-by-11-inch rectangle about 1¼ inches thick. Using a 2½-inch round biscuit cutter, cut out 8 biscuits. Gently knead the remaining dough to bring it together, pat it into a 1¼-inch-thick round and cut out 2 more biscuits. Evenly space the biscuits on the prepared baking sheet. Discard the scraps. Refrigerate on the baking sheet for 10 minutes.

  4. 4

    Brush the tops of the biscuits with the melted butter. Bake until well risen and deep golden brown, 12 to 16 minutes. Cool on the baking sheet on a wire rack for 5 minutes. Serve warm.