Buttermilk Biscuits

Sometimes you just want a beautiful, fluffy, buttery, biscuit to go with your roasted chicken. This recipe is fast! The longest step might just be waiting for your oven to preheat. Just make sure to save these for your cheat day.

Ingredients:

6 Tbsp. butter, COLD (have it in the freezer for 30-minutes before getting started)
2 C. All Purpose Flour
1 Tbsp. Baking Powder
1 Tbsp. Sugar
1 tsp. Salt
2/3 C. Buttermilk

Equipment:

Food processor with a grater attachment or a box grater
Rimmed baking sheet
Parchment paper
Large mixing bowl
Sturdy spatula
3-3 ½ in biscuit cutter, optional

Directions:

Using a food processor or a box grater, shred your very cold butter into fine shreds (it should resemble shredded cheese). Place in a bowl or container, covered, and set back in the freezer while you do the other steps.
Preheat your oven to 425F and line a rimmed baking sheet with parchment paper.
Combine your flour, baking powder, sugar, and salt. Stir until homogenous.
Add your chilled butter and stir with your hands until you get a crumbly texture.
Pour in your buttermilk and stir with a spatula until just combined. This will still be lumpy, and that’s how it’s supposed to be.
Dump your dough onto a lightly floured surface and gently press it together until you have a shaggy ball. Using your fingertips, flatten the dough into a disc roughly 1in thick and fold half of it on top of itself (like a dough taco). Rotate 90 degrees and then flatten and fold 4-5 more times, rotating 90 degrees every time.
Flatten your dough with your fingertips again (aiming for ~1 in. thickness) and use a biscuit cutter* (If you don’t have a biscuit cutter, just cut squares) to cut as many biscuits as you can, pressing straight down and avoiding any twisting motion. Place the cut biscuits onto a baking sheet ~½ in apart from each other. Work the excess pieces of dough back together and cut as many biscuits as you can from this and place them on your baking sheet. You should have between 5-7 biscuits.
Bake at 425F for 12-minutes. Enjoy!

*I said 2 2/3in in the video, but I think that was too small. Go with a 3 – 3 1/2 in cutter instead