Best Buttermilk Biscuits

Bob’s Red Mill

2 ½ cups Flour, plus extra for rolling

2 ½ tsp Baking Powder

½ tsp Baking Soda

2 tsp Sugar

1 tsp Salt

½ cup (1 stick) Butter, chilled and cut into ¼-inch cubes

2 Eggs

¾ cup plus 1 Tbsp Buttermilk, divided

Preheat oven to 450F. Whisk together flour, baking powder, baking soda, sugar and salt in large bowl. Cut in butter with a pastry blender until mixture resembles small pebbles. 

I got more mileage out of using the whisk than I did out of using the pastry blender.

In a small bowl, whisk together eggs and ¾ cup buttermilk. Make a well in the center of the flour mixture and pour in the eggs and buttermilk. Stir until a soft dough forms. Dough will be slightly wet.

Turn dough out only a large piece of plastic wrap sprinkled with flour. Sprinkle flour on top of dough and cover with another large piece of plastic wrap. Roll or pat dough to ½-inch thick. Remove top piece of plastic wrap. Fold dough in half from bottom to top, then fold in half again from side to side. Cover dough with plastic wrap and roll or pat to 1-inch thick. Remove top piece of plastic wrap. Cut dough with 3-inch round biscuit cutter, pressing straight down (don’t twist). 

"Biscuit cutter."

Dip the cutter in flour between each biscuit.

Place biscuits on ungreased baking sheet. Brush with remaining 1 Tbsp buttermilk. Bake for 18 minutes, or until tops are golden brown. 

Mine came out a little brownish because I mixed in some sourghum flour.

Remove from oven and cool on baking sheet for 10 minutes before eating.

Chicken and biscuits!

My Rating: 4/5 "What a happy little baked good! The flavor is great, and the texture is soft and fun. I made little mini PBJs out of the leftover ones and they were a tasty treat too."