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Buttermilk biscuits

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Prep Time 20 minutes
Cook Time 20 minutes
Freezing Time: 20 minutes
Total Time 1 hour
Servings: 9
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 1/2 C (11 oz) (313 gr) all purpouse flour
  • 1 tbsp (0.53 oz) (15 gr) baking powder
  • 1/4 tsp (0.04 oz) (1.2 gr) baking soda
  • 2 tsp (0.28 oz) (8 gr) white sugar
  • 1 1/4 tsp (0.21 oz) (6.2 gr) salt
  • 10 tbsp (5.30 oz) (150 gr) unsalted butter, really cold, cut into small cubes
  • 1 C (8.10 fl oz) (240 ml) buttermilk, very cold
  • 2 tbsp (1 oz) (30 gr) unsalted butter, melted, for brushing before baking

Method
 

  1. Preheat the oven to 424º F (218° C). Grease a large rectangular baking sheet with a little butter.
  2. In a large bowl add the flour with the baking powder, baking soda, sugar and salt. Mix with a spoon so that everything is very well integrated.
  3. Add the butter, it should be really cold, and knead with a pastry blender or with your fingertips until a sandy dough is formed and the butter is in small but still visible pieces. It is important to work quickly so that the butter maintains its cold temperature. This step can also be done in a food processor.
  4. Add the buttermilk (should be really cold) in two separate additions, beating after each one with a rubber spatula or your hands until the ingredients start to come together. The dough will be a little crumbly but it is important not to overwork it.
  5. Place the dough on a clean, lightly floured surface and work it with your hands, trying to form a square that is 0.98 inches (2.5 cm) thick. Using a knife or a dough scraper, cut the square into 4 equal parts. Stack the parts on top of each other, sandwiching any pieces of dough between the layers and with your hands press down to flatten.
  6. Flour the surface a little more to roll out the dough using a rolling pin until you again have a square that is 0.98 inches (2.5 cm) thick and cut a thin edge around the sides of the dough to create even edges.
  7. Cut the square into 9 equal parts so that there are no leftover dough pieces that are more difficult to reshape. Place the biscuit pieces on the baking sheet, spacing them at least 5 cm apart from each other and put them in the freezer for 20 minutes.
  8. Once the biscuits are frozen, brush the top with the melted butter and bake at 424º F (218°C) for 20-25 minutes until golden brown.
  9. Take the biscuits out of the oven and serve warm with something salty like ham and cheese, or something sweet like jam. The biscuits can be stored in a tightly closed tupperware container at room temperature or in the refrigerator for up to 5 days.
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