Once I learned the trick for fluffy, flaky homemade biscuits, there was no going back. The bit of extra work is worth it for these melt in your mouth gems!
Fluffy Buttermilk Biscuits
1 stick (½ cup) very cold butter
2 cups flour ***
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2/3 to ¾ cup buttermilk
Whisk together flour, baking powder, baking soda, and salt. Quickly grate butter (with a cheese grater) over the top of the dry ingredients. Mix in well with a pastry cutter or your hands. Pour milk and stir together. Dump onto a lightly-floured surface and gently knead. Roll out and fold dough in half a few times to get flaky layers. (roll, fold ~ roll, fold) Then roll dough about ¾ inch thick. Cut 10-12 biscuits with a biscuit cutter or the top of a drinking glass.
Place biscuits on a cookie sheet and bake for 13-15 minutes at 425°.
*** Whole wheat pastry flour works great with these, as does a mixture of white whole wheat and unbleached. We think regular whole wheat flour makes them too heavy.
What do you like on your biscuits? We’re partial to butter and honey here, unless there’s homemade sausage gravy available. Okay, fine. We eat a couple with sausage gravy and then one with butter and honey for “dessert.”