Easy Buttermilk Biscuits
These are warm, buttery, golden goodness- everything you could want in a biscuit. I love these sliced open and smeared with salted butter and strawberry jam for a quick but indulgent breakfast. They’re also great for breakfast sandwiches, eating with soup, or tearing them apart and eating them fresh from the oven. The chilling times may sound annoying, but it really does help make sure that the butter doesn’t melt out of your biscuit in the hot oven, so try not to rush. This recipe makes six large biscuits and takes just under two hours, including chilling and baking.
Ingredients
300g all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
90g unsalted butter, cold and cut into cubes
1 cup buttermilk
1 egg, for egg-washing
Directions
In a large bowl, combine your flour, salt, and baking powder, mix well.
Add in the chilled, cubed butter and toss them to coat them in flour. Use a pastry cutter or your fingers to cut the butter into the flour until most chunks are the size of your thumbnail.
Make a well in the center of the flour-butter mixture and pour in the buttermilk. Spoon the flour walled-up around the edges towards the center, then stir until a dough begins to form.
Dump the dough out onto a floured workspace, giving it a few firm kneads to help it come together if necessary- don’t overdo it. Press the mass into a 1” thick square.
Fold the square in half, then in half again, so that you have a smaller, much thicker square. Place the square of dough on a plate and chill in the refrigerator for 30 minutes.
Once the dough has chilled, return it to your workspace and press it back into a 1” square again. No need for a rolling pin, you can just press it gently with your hands.
Cut the square into six equal rectangles and place them gently on a baking sheet lined with parchment paper. Set the sheet in the refrigerator to chill for another 30 minutes.
While the biscuits chill, preheat your oven to 400F.
Once the biscuits have chilled and the oven is preheated, brush each biscuit with egg-wash, then bake them for around 20 minutes, or until dark golden. Enjoy!