There’s just something magical about a good biscuit. Crisp on the outside, tender and fluffy on the inside. If you’re looking for a foolproof, flavor-packed biscuit recipe that’s been perfected over time, let me introduce you to my Sassy’s Buttermilk Biscuits.
Ingredients:
- 3 cups all purpose flour i.e. White Lily Flour
- 5 tsp baking powder
- 1 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup cold unsalted butter
- 1 – 1 1/4 cup cold buttermilk
- 2 Tbsp honey
Instructions:
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Use a whisk mix the all purpose flour, baking powder, salt and baking soda in a large mixing bowl.
Cube the butter and cut it into the dry ingredients using a fork or pulse with a good processor. You want the mixture to be crumbly and resembles peas.
Pour in 1 cup cold buttermilk. Stir just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn’t be overly wet, but slightly sticky.
Roll or pat out on a lightly floured work surface about 3/4-inch to 1-inch-thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. I cut straight down and pull up, rather than twisting the cutter into the dough to cut it. Re-roll any scraps and repeat.
Place biscuits 2 inches apart on the baking sheet that is oiled. I actually prefer to use my pizza stone!
Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed. (You can broil at the end of baking to make the tops more golden brown, if desired.)
Sassy’s Buttermilk Biscuits
There’s just something magical about a good biscuit. Crisp on the outside, tender and fluffy on the inside.. If you're looking for a foolproof, flavor-packed biscuit recipe that’s been perfected over time, let me introduce you to Sassy’s Buttermilk Biscuits.
Ingredients
- 3 cups all purpose flour i.e. White Lily Flour
- 5 tsp baking powder
- 1 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup cold unsalted butter
- 1 – 1 1/4 cup cold buttermilk
- 2 Tbsp honey
Instructions
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Use a whisk mix the all purpose flour, baking powder, salt and baking soda in a large mixing bowl.
Cube the butter and cut it into the dry ingredients using a fork or pulse with a good processor. You want the mixture to be crumbly and resembles peas.
Pour in 1 cup cold buttermilk. Stir just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet, but slightly sticky.
Roll or pat out on a lightly floured work surface about 3/4-inch to 1-inch-thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. I cut straight down and pull up, rather than twisting the cutter into the dough to cut it. Re-roll any scraps and repeat.
Place biscuits 2 inches apart on the baking sheet that is oiled. I actually prefer to use my pizza stone!
Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed. (You can broil at the end of baking to make the tops more golden brown, if desired.)