Buttermilk Biscuits
Buttermilk biscuits were such a comforting staple in our menu; it was included in all of the eggs dishes. When Covid hit, we trimmed down our menu and created the Biscuit Sandwiches for cost friendly & the ease of carrying out, then it became so popular that we kept it on afterward.
Buttermilk Biscuits
Crunchy yet fluffy, quick and easy to make, paired perfectly with our in-house marionberry jam, or honey
Ingredients
Dry Mix
- 3 cups AP flour, plus some for mixing surface
- 2.5 tsp baking powder
- 1 tsp baking soda
- 1.25 tsp kosher salt
- 6 oz cold unsalted butter, cut into cubes
Wet Mix
- 1.3 cups buttermilks
Instructions
- preheat oven to 350ºF
- add all dry ingredients in a processor, pulse a few times until all mixed well
- transfer dry mixture into a mixing bowl, gradually pour in buttermilk; use fingers to gently work the mixture into a dough, make sure not to mix too much
- turn the dough out onto a floured surface
- pat it out to flat rectangle slab, fold into thirds, pat it out and fold into thirds again, for 3 times
- pat the slab out to about 12"x6" of 1" thick
- cut into 8 squares or use a 3"-round biscuit cutter if opt for round shapes
- place biscuits on cooking tray, baked in preheated oven at 350ºF for about 20 mins, or until tops are brown; turning the tray around half-way
