tender, flaky, buttermilk biscuits

How To Make tender, flaky, buttermilk biscuits

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  1

  Preheat oven to 485 degree F. Sift the dry ingredients in a medium bowl.
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  2

  Slice the butter into pats and with fingers, rub the butter into the flour, until you have pieces the size of large and small peas.
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  3

  Stir the buttermilk into the flour with a fork, just until the dough starts to come together. Using your hands, start kneading the dough to incorporate all of the flour. If the dough is not sticky, add more milk.
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  4

  Turn the dough out onto a floured surface and fold over itself 2 or 3 times ( this is what makes the layers.) Just fold and push 3 times. With your hands, pat out dough to 3/4 inch thickness. Cut out dough using a 3 inch biscuit cutter - DO NOT TWIST THE CUTTER! Twisting will seal sides, and keep biscuits from rising correctly.
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  5

  Place biscuits on a greased baking sheet or cake pan, so they almost touch. Brush tops with buttermilk or melted butter.
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  6

  Bake for 10 - 12 minutes or until desired brownness occurs. I turn the pan half way through baking time.
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  7

  Brush the biscuits when taken from the oven and serve them hot. Enjoy with honey, butter, jam or gravy!
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