Photo: c. foodblogchef 2019
**Copy and paste recipe to print
BUTTERMILK BISCUITS
Yield: about 10 biscuits
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon dried thyme (optional)½ teaspoon ground black pepper (optional)7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
3/4 cup cold buttermilk (see *Note below)
2 tablespoons buttermilk for brushing (optional)
Preparation:
Preheat oven to 425 degrees F (220 degrees C).
1. Line a baking sheet with a silicone baking mat or parchment paper.
2. Whisk flour, baking powder, salt, baking soda, thyme and black pepper together in a large bowl.
3. Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes. You can also use the “pulse” feature of a food processor, but don’t over-process the mixture. You want it to look like coarse crumbs.
4. Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined. Don’t over-work the dough or the biscuits will be tough.
5. Turn dough onto a floured work surface, pat together into a rectangle.
Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and patting dough down a total of three times.
6. Pat-down dough on a floured surface to about 1/2+ inch thick. (thicker=higher biscuits and longer bake time)
7. Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
8. Transfer biscuits to the prepared baking sheet.
*Optional: Press an indent into the top of each biscuit with your thumb.
*Optional: Brush the tops of biscuits with 2 tablespoons buttermilk.
9. Bake in the preheated oven until browned, about 15-20 minutes.