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Buttery Buttermilk Biscuits

Buttery Buttermilk Biscuits (Adapted from Food and Wine)


2 cups all-purpose flour, plus more for rolling
2 teaspoons baking powder
1 teaspoon salt
1 stick unsalted butter
3/4 cup buttermilk

1. Preheat oven to 425. In a large bowl, combine the 2 cups of flour with the baking powder and salt. Using a pastry blender or 2 knives, cut in the cubed butter until the mixture resembles coarse meal. Add the buttermilk and stir with a fork or wooden spoon until a soft dough forms. Turn the dough out onto a lightly floured work surface and knead 2 or 3 times, just until it comes together.

2. Using a lightly floured rolling pin, roll out the dough 1/2 inch thick. Using a lightly floured 2 1/4-inch round cutter, stamp out biscuits as close together as possible. Pat the dough scraps together and stamp out more biscuits. Transfer the biscuits to a large baking sheet. Bake for about 20 minutes, until the biscuits are risen and golden. Serve them hot or at room temperature.

MAKE AHEAD: The biscuits can be kept in an airtight container for up to 4 hours. Serve at room temperature or briefly reheat in a low oven or microwave before serving.

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One Response

  1. I am going to try your Buttermilk biscuits. I love biscuits and I have a good home made recipe that your Great Grandma used to make. But I don’t’ where it is right now.. I love this site…

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