Flaky, crispy beautiful biscuits! Easy to make, freeze for quick use on any day of the week!
If you're like me, buttermilk isn't something that you keep on hand much. It doesn't get used before it goes bad. I found a secret that I want to share - buttermilk powder! I use it for lots of things like ranch style dressing and popcorn seasonings, corn bread, soaking chicken, fish and venison, and BISCUITS. This recipe is so easy, you can have it in the oven in 15 minutes, and on the table 15 minutes later.
A few tips to share up front that will guarantee success:
Cut your butter in small pieces, and place in the freezer for 10 minutes.
Use cold buttermilk or water.
Fold over the dough after rolling out a couple times to get those layers we all love!
Cut your biscuits using a sharp biscuit cutter (no glasses), and don't twist! Go straight into the dough, or the biscuits won't get those flaky layers.
Don't overwork the dough, and use your hands as little as possible to prevent the butter from melting.
Follow these tips, and you will be shocked at how easy it is and how well they turn out!
Buttermilk Biscuits
Ingredients
½ cup (1 stick) butter, freeze for 10 minutes
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
¼ cup buttermilk powder
¾ cup cold water
Directions
Place butter in the freezer for 10 minutes.
Preheat oven to 425 degrees.
Whisk dry ingredients together in a medium size mixing bowl.
Cut butter into small pieces and add to mixture using a pastry cutter or knife. Mixture should resemble crumbs (see picture above).
Add water and mix until just combined with a spatula.
Place the dough on a lightly floured working surface and pat into a square. Fold over, and pat out again, then fold over yet again and pat out into a 1 inch thick layer.
Use a 2 ½ inch biscuit cutter to cut out biscuits, gathering any scraps and cutting more until no scraps remain. You have approximately 12 biscuits.
Place on an ungreased cookie sheet. You can use silicon baking mats or parchment paper, but it is not necessary.
Bake for approximately 15 minutes until golden brown.
Substitute ¾ cup buttermilk for the buttermilk powder and water if you would like. Feel free to add ingredients such are seasonings and herbs to the dough before cutting biscuits, but be careful not to overwork the dough. Resist the urge to use your hands anymore than necessary!
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