Go To Buttermilk Biscuits

Now, down here in the South, biscuits are appropriate with every meal. The slightly crispy outside marries perfectly with the warm fluffy inside. The fine folks at Food Network Television offer this version.

Total: 30 min
Active: 15 min

16 biscuits


2 1/2 cups all-purpose flour, plus more for dusting (see Cook’s Note)
2 tablespoons baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and frozen
1 cup buttermilk, plus more for brushing



Preheat oven to 425 degrees F. Pulse the flour in a food processor with the baking powder, sugar and salt.

Add the butter and pulse until the butter is in pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.

Turn out on to a floured surface and pat into a thick 8-by-8 inch square. Cut into sixteen 2-inch square biscuits. Arrange on an ungreased baking sheet, brush with buttermilk and bake until golden, 12 to 15 minutes.
Cook’s Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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