These Flaky Buttermilk Biscuits are the best breakfast food! You’ll love them!
Sometimes I just crave biscuits and gravy for breakfast and I have been trying to make them flaky and delicious! These did not disappoint. My mom always loved biscuits and gravy for breakfast and I used to hate it. Then for some reason I grew up and my taste has changed. I think I’m going to make them again this weekend. The colder your ingredients the flakier they will be!
Ingredients
- 3 cups AP flour
- 2 Tbsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp sugar
- 1 1/2 tsp kosher salt
- 6 oz unsalted butter, frozen (1 1/2 sticks)
- 1 1/4 cups buttermilk (+2 Tbsp for topping)
Directions
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Preheat the oven to 425 degrees.
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Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl.
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Use a box grater to grate the frozen butter and add immediately to the flour mixture. Mix the butter in with your finger tips just until you have coarse meal.
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Add the buttermilk and stir in until just combined. The dough will be very shaggy.
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Turn the dough onto a lightly flour surface and press together to form a 10 inch square. Fold in half, then in half again so you have a square.
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Lightly roll the dough into a 10 inch square again and repeat the folding, in half, then in half again so you have a square.
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Lightly roll the dough to 1 inch thickness and cut out the biscuits with a 3 inch cookie cutter (round or square). Just press down and pull up to insure that you get a good rise. Gently gather and reform the scraps to cut the remaining biscuits.
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Place biscuits in a cast iron skillet or parchment lined baking pan with sides, so the biscuits are touching. Place the pan in the refrigerator or freezer for at least 15 mins.
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Brush with buttermilk. Bake in the middle or upper rack of your oven until risen and golden, about 20-22 mins. Serve warm or at room temperature.