Buttermilk Biscuits

There are a few tricks to light, fluffy, layered biscuits. I use a food processor to quickly whip up a batch but it’s also easy to do with a pastry blender, or even a couple of knives. 

Preheat the oven to 450 degrees. Mix all the dry ingredients together. Cut in the butter in the processor or with a pastry blender. Don’t over-process–you want a grainy looking mixture with small chunks of butter still in the flour. This creates air pockets while baking. Add the buttermilk and stir together the dough (again-don’t over handle the dough).

Dump the dough onto a floured surface. Flatten the dough with your hands to about 1/2″ thick rectangle. Fold the dough in half and flatten again. Repeat this step a few times. This will add layers to the biscuits, but again, don’t over-handle the dough. You don’t want the butter to get too warm. Cut the dough into squares and place on a baking pan. I like to use a pizza stone to keep the bottoms from getting too dark. Bake for 10-12 minutes.