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Featherweight Buttermilk Biscuits

4.1

(40)

Recipe information

  • Yield

    Makes 12 biscuits

Ingredients

2 cups unbleached all purpose flour
1 tablespoon sugar
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup chilled buttermilk

Preparation

  1. Step 1

    Preheat oven to 450°F. Sift first 6 ingredients into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough forms.

    Step 2

    Turn dough out onto floured surface; knead until smooth, about 8 turns. Roll out dough to 1-inch thickness. Using 2-inch-diameter biscuit cutter or cookie cutter, cut out biscuits. Gather scraps; roll out to 1-inch thickness and cut out additional biscuits.

    Step 3

    Transfer biscuits to large ungreased baking sheet. Bake until golden, about 12 minutes. Serve warm.

TagsBiscuitPastriesAmericanButtermilkDairySideSnackDinnerNut FreeVegetarianEasyBakingBon Appétit
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