These Heirloom Buttermilk Biscuits are a nod to simpler times, with their flaky, buttery layers and a touch of tang from the buttermilk. Perfect for breakfast or as a side, they bring a homemade warmth to any table.
All-purpose flour provides the structure for the biscuits, giving them their bulk and form. Baking powder and baking soda are the leavening agents that give the biscuits their rise and fluffiness. A touch of salt enhances the flavors, making each bite more savory. The star of the show, unsalted butter, is what gives these biscuits their rich, buttery flavor and lovely flakiness. Lastly, buttermilk adds a slight tang and tenderizes the dough, creating a soft texture.
These biscuits are versatile. Try them with a slather of honey butter for breakfast, or serve alongside a hearty stew or soup for dinner. They also make excellent bases for shortcakes, topped with fresh berries and cream.
Start by preheating your oven to 450°F. It's always good to have it ready when your dough is done. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed, giving you a consistent rise.
Next, add the cold, cubed butter to the flour mixture. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. You want small, pea-sized bits of butter scattered throughout — that's the secret to flaky layers.
Make a well in the center of the mixture and pour in the chilled buttermilk. Stir gently with a spatula or wooden spoon until the dough just comes together. It will be sticky, so don't worry; that's what you're aiming for.
Turn the dough onto a floured surface and gently knead it 5-6 times. This is just enough to bring it together without overworking. Pat the dough into a rectangle about 1/2 inch thick. Folding time! Fold the dough into thirds, like a letter, and pat it down into a rectangle again. Repeat this folding process once more. This creates those beautiful layers.
Roll the dough out to about 3/4 inch thickness. Use a floured 2-inch biscuit cutter to cut out biscuits and place them on a baking sheet lined with parchment paper. Gather any remaining scraps, re-roll, and cut until all the dough is used.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown on top. The smell will tell you when they're ready. Remove from the oven and let cool slightly before serving. Enjoy the moment when you break one open and steam escapes.
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