Buttermilk Biscuits

I love biscuits. I love buttermilk biscuits the most and, when I’m somewhere without my White Lily Self Rising Flour, I use the following recipe. It is modified from one that used to be available on the now defunct Chowhound recipe board. The current site has recipes but is lacking the user interface that made the old site so useful for foodies.

Golden and delicious!

2 cup all-purpose flour, plus more as needed
2 teaspoons baking powder
1 teaspoon fine salt
½ teaspoon baking soda
8 tablespoons frozen unsalted butter (1 stick)
1 cup cold buttermilk, plus more for the top coat

Preheat oven to 425°F.

Whisk the flour, baking powder, salt, and baking soda together in a large bowl to combine. Grate the frozen butter into the flour mixture and whisk to coat. Drizzle in the buttermilk and stir just until a moist, shaggy dough forms.

Generously dust a work surface with flour. Scrape the dough out onto the surface. Using floured hands, gently pat the dough into a circle, about 1-inch-thick. Use a biscuit cutter dipped in flour to cut out as many biscuits as possible. Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Gather the scraps into a ball, pat it into a 1-inch-thick circle and cut out more biscuits. Repeat as needed. Use a pastry brush to coat the top of each biscuit with buttermilk.

Bake on the middle rack of the preheated oven until the biscuits are golden brown on top, about 15 to 18 minutes. Transfer to a wire rack to cool slightly before serving.