Ultimate Flaky Buttermilk Biscuits

americastestkitchen.com

Paulette Green

subheading: GATHER YOUR INGREDIENTS:

3 cups (15 ounces) King Arthur all-purpose flour

2 tablespoons sugar

4 teaspoons baking powder

½ teaspoon baking soda

1 ½ teaspoons salt

16 tablespoons (2 sticks) unsalted butter, frozen for 30 minutes

1 ¼ cups buttermilk, chilled

subheading: BEFORE YOU BEGIN:

We prefer King Arthur all-purpose flour for this recipe, but other brands will work. Use sticks of butter. In hot or humid environments, chill the flour mixture, grater, and work bowls before use. The dough will start out very crumbly and dry in pockets but will be smooth by the end of the folding process; do not be tempted to add extra buttermilk. Flour the counter and the top of the dough as needed to prevent sticking, but be careful not to incorporate large pockets of flour into the dough when folding. We prefer King Arthur all-purpose flour for this recipe, but other brands will work. Use sticks of butter. In hot or humid environments, chill the flour mixture, grater, and work bowls before use. The dough will start out very crumbly and dry in pockets but will be smooth by the end of the folding process; do not be tempted to add extra buttermilk. Flour the counter and the top of the dough as needed to prevent sticking, but be careful not to incorporate large pockets of flour into the dough when folding.

Directions at americastestkitchen.com

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