Classic Buttermilk Biscuits
Makes 12-16 Biscuits
Ingredients
- 5 C. Unbleached All-Purpose Flour measured after sifting.
- 1 Tbsp. Cream of Tartar Sifted together with baking soda
- 1½ tsp. Baking Soda
- 1 Tbsp. Kosher Salt
- 1/2 C. + 2 Tbsp. Butter Chilled
- 2 C. Chilled Buttermilk
- 3 Tbsp. Unsalted Butter Melted
Instructions
- Heat oven to 500°F.
- In a large bowl mix together flour, baking powder, and kosher salt.
- Add chilled butter, coating in flour.
- Working quickly, rub butter between fingertips until roughly half the butter is coarsely blended and half remains in large pieces, about 3/4”.
- Make a well in center of flour mixture.
- Add buttermilk all at once.
- With a large spoon stir mixture quickly, just until it is blended and begins to mass and form a sticky dough. (if dough appears dry, Add 1 to 2 Tbsp additional buttermilk)
- Immediately turn dough onto generously floured surface.
- Using floured hands, Knead briskly 8-10 times until cohesive ball or dough forms.
- Gently flatten dough with hands to even thickness.
- Using a floured rolling pin, lightly roll dough dough to 3/4” thickness.
- Using a dinner fork dipped in flour, pierce dough completely through at 1/2” intervals.
- Flour a 2.5 or 3” biscuit cutter.
- Stamp out rounds and arrange on heavy parchment-lined baking sheet.
- Add dough pieces, as-is, to baking sheet.
- Place on rack in upper third of oven.
- Bake at 350°F for 8-12 minutes until crusty and golden brown.
- Remove from oven.
- Brush with melted butter.
- Serve hot.
