Ingredients
Scale
- 4 cups All-purpose flour
- 2 tbsp Baking powder
- 1/2 tsp Baking soda
- 1 1/2 tsp Salt
- 2 Sticks Butter, Salted & Very Cold – I use frozen
- 2 C Real buttermilk (You can use milk with lemon juice in it – but real buttermilk is better)
Instructions
- Combine flour, baking soda, baking powder & salt in a large mixing bowl. I don’t sift, but I do use a whisk to mix everything together and “fluff” the flour.
- Grate the cold butter into the flour mixture and toss gently to make sure the butter is distributed well and coated in flour – you should still see butter bits
- Pour on buttermilk and mix gently until barely combined – but don’t overmix – if there’s still a little crumbly stuff left in the bowl, that’s ok
- Dump out onto lightly floured surface and gently press together until it’s all holding into a mass – you can do this 1/2 a batch at a time too to control the mess a bit
- Use a floured rolling pin to roll to 1/2″ thick, then fold down 1/3 from top and 1/3 up from bottom – this is the start of the lamination process and is what makes the “layers” in the biscuits. Roll out to about 3/4″ thick and fold 1/3 down and 1/3 up again – roll out to 3/4″ thick.
- Cut biscuits with a SHARP cutter, and do not “twist” it when you press down. Just push down and lift. Twisting or using a dull cutter seals the edges and that’s why they don’t rise.
- You can combine your scrap and roll out again – you don’t need to re-laminate – you already did that step, just press together gently and roll out to 3/4″ again.
- If you dont have a sharp cutter, you can just cut these in squares with a knife
- Put on a cookie sheet and freeze – bake from frozen at 375 for about 12-15 minutes
- If you bake them right away without freezing – 375 for about 8-10 minutes – they’ll get golden brown on top, and you’ll see the layers puffed up nice and tall – that’s how you know they’re done
- Prep Time: 10
- Cook Time: 15