Butter Buttermilk Biscuits

Preparation Time: 30 minutes

INGREDIENTS

• Two cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter (cold and cubed)
• 1 cup buttermilk (cold)

INSTRUCTIONS

Preheat Oven: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a massive mixing bowl, whisk collectively the all-purpose flour, baking powder, baking soda, and salt till properly combined.
Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to shortly reduce the butter into the flour till the combination resembles coarse crumbs with some large pea-sized portions of butter.
Add Buttermilk: Make a nicely in the core of the flour-butter mixture. Pour the bloodless buttermilk into the well. Use a fork or a spatula to gently stir the combination till the dough comes collectively and pulls away from the aspects of the bowl.
Shape the Biscuits: Turn the dough out onto a gently floured surface. Pat the dough into a rectangle about half to 3/4 inch thick.
Cut Biscuits: Use a sharp biscuit cutter or a floured glass to reduce out biscuits from the dough. Press straight down barring twisting to get easy cuts. Gather any scraps, pat them together, and reduce out extra biscuits.
Bake: Place the reduce biscuits onto the organized baking sheet, leaving a little area between every biscuit. Bake in the preheated oven for 10-12 minutes or till the biscuits are golden brown on top.
Serve: Remove the biscuits from the oven and let them cool barely on a wire rack. Serve heat with butter, jam, or gravy.

Enjoy.

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