Buttermilk Biscuits
Photo: Robbie Caponetto, Iain Bagwell; Styling: Lydia Degaris Pursell
Use a 2-inch cutter to make John Egerton's biscuits smaller, if desired. Bake in batches.
How to Make It
Step 1
Preheat oven to 450°. Sift together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Stir in buttermilk with a fork until dough forms a ball.
Step 2
Turn dough out onto a well-floured sheet of wax paper. Sprinkle dough with flour, and flatten into a disk. Cover, and chill 15 minutes.
Step 3
Remove wax paper, and turn dough out onto a well-floured surface; sprinkle with flour. Pat dough to 1/2-inch thickness. Cut with a 3-inch cutter, reshaping scraps once. Place biscuits 1 inch apart on an ungreased baking sheet.
Step 4
Bake at 450° for 10 to 12 minutes or until golden brown. Brush immediately with melted butter.
GabJuneRay's Review
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portland's Review
i liked the 15 minute rest, allowed the buttermilk and baking soda to react making for a fluffier dough. i think it needed a little more salt.
AbigailHiggins's Review
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ayetterboe's Review
I halved it since I'm just one here, but it was delectable. Tender, beautiful biscuits. Don't worry about making them thicker than 1/2 inch. They rise beautifully. Super easy and fast.
aubie95seh's Review