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Buttermilk Biscuits

Crunchy yet fluffy, quick and easy to make, paired perfectly with our in-house marionberry jam, or honey
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 8

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
Keyword Biscuit, Buttermilk Biscuit