Buttermilk Biscuits

Yield 10

Prep time

20 Min

Cook time

25 Min

Inactive time

15 Min

Total time

1 Hour

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The Best Biscuits (for Strawberry Shortcake)

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Ingredients

• 1 tablespoon baking powder
• 2 tsp kosher salt
• 1 tablespoon sugar
• 1/4 tsp baking soda
• 3 1/2 cups all-purpose flour, plus more for dusting
• 1 cup cold unsalted butter, cut into half-inch cubes
• 1 cup cold buttermilk plus more for brushing
• turbinado or corse sugar for dusting (optional)

Instructions

1. Preheat the oven to 400 F. In a large bowl, combine the flour, baking powder, salt, sugar, and baking soda. Mix together thoroughly.
2. Add the cubes of butter to the bowl. Use a pastry cutter to cut and crumble the butter into the flour until the butter is pea-sized.
3. Create a well in the middle of the flour mixture and pour in the buttermilk. Use a rubber spatula to mix until all of the ingredients are just incorporated being careful to not to overwork.
4. Turn the dough out onto a lightly floured counter or work surface. Pat into a large rectangle about 1 inch thick. Cut into 4 even pieces. Stack the pieces on top of each other, and roll or pat gently until about 3/4 to 1 inch thick again.
5. Cut into 10 pieces use a biscuit or cookie cutter. If re-rolling scraps, try to stack the scraps together and flatten gently, instead of kneading or rolling together.
6. Place the biscuits on a parchment-lined baking sheet with at least 1 inch between each biscuit. Place in the freezer to chill for 15 minutes. Remove from freezer and brush with buttermilk and sprinkle with turbinado sugar. Bake for 20-25 minutes until tops are golden-brown.

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