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.
Let’s get started!
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.)
Ingredients
Method
- 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.)Enjoy!