Makes 12 biscuits
Ingredients
- 3 cups all-purpose flour plus extra for dusting
- 2 1/2 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, diced
- 2/3 cup buttermilk
- 1/2 cup whole or low-fat milk plus extra for brushing
Directions
- Preheat the oven to 425°F.
- Blend or sift together the flour, sugar, baking powder, and salt. Cut the butter into the flour until it forms pea-sized pieces. Add the buttermilk and the milk. Mix just to combine the ingredients.
- Roll the dough out to a 1-inch thickness on a lightly floured work surface, fold in half, turn, and repeat 3 or 4 times for a final thickness of 1 inch. Cut the dough into rounds using a 3-inch cutter, rerolling and cutting the scraps until you have 12 rounds.
- Place the biscuits on an ungreased baking sheet. Brush the tops with a little milk to make the tops shiny, if desired. Bake until golden brown, 10 to 15 minutes. Let cool on wire racks.
I made these this morning. I had to add 1/2 cup extra butter milk as 2/3 cup was not enough for 3 cups of flour.
I followed the directions other wise.
They turned out ok. But I was hoping they would be a little fluffier.
I have found over the years that the less you roll the biscuit dough the fluffier they are. Rolling and re rolling makes them not rise as well. I just pat the dough until I can cut 8-12 rounds. I learned this from a dear elderly lady at Church who advised to treat the dough very gently. It has worked for the last 50 years.
I hope that it will work for you. 🙂
I universally trust all biscuit advice from someone with 50 years of experience! Thank you for sharing!
Why such a large amount of sugar? Would not half that amount cut the tartness of the buttermilk?
We found this amount of sugar worked for both the flavor and texture of the finished dough, but of course, you may prefer less. I can’t be sure of the results, but if you try a variation, we would love to hear about it!