My Best Biscuits
I've taken bits and pieces from other recipes to come up with what I believe to be My Best Biscuits. I put my butter into the freezer then grate it onto a plate. I then dump it into the dry ingredients and fluff it with a fork. It's much easier for me than trying to get that cold butter into crumbs. If you don't have any buttermilk on hand, you can make your own. Just mix 2 cups milk and 2 Tbsp lemon juice or vinegar.Preheat your oven to 425°F and line your baking sheet with parchment paper.
Ingredients
- 4 cups all-purpose flour
- 2 Tbsp baking powder
- 1 tsp salt
- 1/2 cup butter, chilled in freezer and grated
- 2 cups buttermilk
- 4 Tbsp butter, melted optional
Instructions
- Preheat the oven to 425°F. Line a cookie sheet with parchment paper, set aside.
- Combine dry ingredients in a large bowl; whisk gently to combine well. Add grated butter and toss gently to coat.
- Add buttermilk and stir gently just until the mixture begins to pull away from the sides of the bowl and forms a dough.
- Turn the dough out onto a well-floured board. Flour the top of the dough as well.
- Using a dough scraper, if you have one, begin to fold the dough into itself from the bottom up over the top. Do this all the way around. (When the dough feels less sticky, you can begin to use your hands.)
- Press the dough out then fold into thirds into itself like a letter; then press down. This is called "Laminating" the dough. This is what will form the flaky layers in the finished biscuit.
- Continue to use the scraper and your hands, folding and folding as many times as necessary until you have a smooth, non sticky dough. I fold mine 3-6 times.
- Press or roll dough into a rectangle approximately 1/2 inch thick. Cut with your desired cutter. I used a 3-inch cutter and get 14 large biscuits.
- Place biscuits on a parchment-lined cookie sheet. Bake for 15 to 18 minutes or until the tops begin to lightly brown.
- Remove from the oven and brush with melted butter. This step is optional and I don't always do it.
- Allow to cool for 10 minutes before serving.