The Fluffiest Buttermilk Biscuits EverKelsey Banfield
We love a delicious breakfast biscuit as much as the next family. But, I don’t want to wake up forever early to make them. This trusty buttery biscuit recipe has served me well time and time again. I can whip them up in no time and we all enjoy fresh hot flaky biscuits with jam. I like to serve them with our homemade apricot jam but, honestly, any kind of delicious jam will do . These are also especially delicious served up with clotted cream and a fresh fruit compote, it almost makes for dessert. For a more savory breakfast try and olive oil fried egg, cheese and bacon for your very own egg sandwich!
adapted from Epicurious
3 cups unbleached all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 pinch kosher salt
1 teaspoon baking soda
1 ½ sticks chilled unsalted butter, cut into ¼ inch pieces
1 cup cultured buttermilk
1. Preheat the oven to 425ºF.
2. In a small bowl whisk together the flour, sugar, baking powder, salt and baking soda.
3. Use your fingers to pinch the butter into the dry ingredients until the mixture is small and pebbly. Then stir in the buttermilk until everything is moist. It will still be lumpy, but it will fine.
4. Use a ¼ cup measuring cup and scoop up the dough and drop it on a lined baking sheet, 2 inches apart. Bake the biscuits until they are puffy and golden, about 15 minutes. Serve warm.