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| The only scratch-made biscuit recipe you'll ever need. Moist and tender in the middle, flaky and golden on the outside. They reheat perfectly, as if fresh made, and are a perfect compliment to gravy, honey butter, or scratch-made jam. You will not be disappointed! | |||||
| Ingredients: | |||||
| 2 Cups | All-Purpose Flour, plus more for dusting | ||||
| 2 tsp | baking powder | ||||
| 1/4 tsp | baking soda | ||||
| 1 tsp | coarse salt | ||||
| 1/2 Cup | cold butter, cut into small pieces | ||||
| 1/2 Cup | buttermilk, plus more for brushing | ||||
| 1/2 Cup | heavy cream | ||||
| Directions: | |||||
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Preheat oven to 375. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cut in butter using a pastry blender or hands until mixture resembles coarse meal. A good rule is when all large blobs of butter are gone. Add buttermilk and cream and stir to combine.
Turn out dough on floured surface and pat into a 6 1/2 inch round (about i inch high.) Using a floured 2 1/2 cutter, cut out rounds. Transfer to a parchment paper lined baking sheet or a baking stone. Gather scraps, reshape, and continue to cut out till dough is gone. Brush tops with buttermilk. Bake until tops are golden, 22 to 24 minutes. Reheats well in a toaster oven or regular oven. Just keep the heat low and watch to make sure it doesn't burn. |
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