Homemade Biscuits
In the realm of baking delights, homemade biscuits stand as a timeless classic. Perfectly flaky, buttery, and golden brown, these biscuits are a comfort food staple. This comprehensive guide will walk you through the process of crafting these delectable treats from scratch.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 3 ½ cups (plus more for dusting) |
| Baking powder | 1 tablespoon |
| Baking soda | ½ teaspoon |
| Kosher salt | 2 teaspoons (plus more for topping) |
| Granulated sugar | 2 teaspoons |
| Unsalted butter | 1 cup (plus 2 tablespoons for brushing) |
| Buttermilk | 1 cup (plus 2 tablespoons, chilled) |
Instructions:
- Preheat and Prepare
- Adjust the oven rack to the lower-middle position.
- Preheat the oven to 450°F (232°C).
- Dry Ingredients Mix
- In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Butter Incorporation
- Cut 1 cup of butter into 1⁄8-inch thick pieces.
- Add butter slices into the flour mixture, toss to coat.
- Squeeze each slice between floured fingers, breaking into nickel-sized pieces.
- Freeze the mixture until chilled, about 15 minutes.
- Buttermilk Addition
- Gradually add 1 cup of chilled buttermilk, stirring until incorporated.
- Kneading and Shaping
- Knead the biscuit mixture until a shaggy dough forms.
- Lightly dust a surface with flour, shape the dough into an 8×8 inch square.
- Cutting and Stacking
- Cut the dough into 4 squares and stack them evenly.
- Rolling and Cutting
- Roll out the dough into an 8×8 inch square, leaving a 1⁄4-inch border.
- Use a 2 1⁄2-inch floured biscuit cutter to cut without turning.
- Chilling and Brushing
- Refrigerate biscuits for 30 minutes.
- Brush tops with melted butter and sprinkle with salt.
- Baking
- Bake until golden brown, 10 to 11 minutes.
- Cooling
- Cool for 5 to 10 minutes before serving.
