Buttermilk Biscuits

I wish recipe sites would say what size biscuit cutter to use. I used a 2" cutter and these turned out enormous! And, also considering that it is raining today, I'd say that it is very humid and my biscuit dough was very sticky, so sticky in fact that I had a hard time even getting a layer to form. But, dusting the cutter in flour prior to cutting was a great help. With a 2" cutter this recipe ratio made 5 enormous biscuit-textured scone-like objects. I'm sure if I used the smaller cutter, it would have come out to be more like the 10 biscuits the original "grandma's recipe" suggests this yields.

TheFoodening Blog - Buttermilk Biscuits

Ingredients

2 c all purpose flour
1 tbsp baking powder
1 tsp sea salt
1/4 tsp baking soda
1/4 organic granulated sugar
6 tbsp cold unsalted butter
1 c buttermilk

Directions

Preheat oven to 450 F

1. In the bowl of a food processor machine, pulse together flour, baking soda, baking powder, sugar, salt, and unsalted butter.

2. Add flour mixture to a large mixing bowl and add the buttermilk. Stir to combine but do not over mix.

3. On a silicone mat, use a silicon spatula to press dough down to 1/2" thickness. Use a biscuit cutter to cut the dough into biscuit rounds.

4. Place biscuit rounds onto a parchment paper-lined baking tray.

5. Bake for 10-12 minutes, or until lightly golden brown.

Serve hot and enjoy.

TheFoodening Blog - Buttermilk Biscuit with Peach Bourbon Jam