Chef Simpson says it might take 20–30 minutes to make a small batch of buttermilk biscuits in a home kitchen.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk + 2 teaspoon
- 6 teaspoons unsalted butter, frozen and grated
Instructions
Preheat oven to 450°F.
In a large bowl, sift together flour, baking powder, baking soda and salt. Whisk together lightly. Grate frozen butter into the flour mixture. Toss lightly with hands to incorporate.
Add 1 cup of buttermilk. Roll everything around with hand. Once dough ball starts to form, add 2 teaspoons of buttermilk to help finish forming dough and get all the bits out of the bowl.
Dust table or counter with flour. Dust rolling pin with flour. Dust cutter with flour. Prepare sheet tray with parchment paper. Once dough is formed, place on dusted counter. Sprinkle a little flour on top just so your hands do not stick to dough. Pat down just a little and then use dusted rolling pin to lightly roll out your dough to about 1–1½ inches tall.
Then cut out biscuits and place evenly on sheet tray. Bake at 450° for 4½–5 minutes, just until biscuits pop up and get just a little bit of color. Then, drop oven to 350°s for about 6 minutes, until biscuits are cooked through. Serve and enjoy!
Yields 12–15 biscuits
