Diving into buttermilk 101 – A fun visual guide to buttermilk including what it is, what it does in baking, and exploring side-by-side substitute comparisons.
Yields:10to 12 biscuits
Recipe byTessa Arias
2cups(254 grams) all-purpose flour, plus more for dusting
6tablespoons(85 grams) unsalted butter, very cold
Preheat the oven to 450°F.
In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and salt. Cut the butter with a pastry blender until it’s broken up into chunks slightly larger than peas. The faster you do this the better, you want the fat to remain cold. Stir in the buttermilk until just combined. DO NOT overmix, the dough will be slightly sticky.
Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it’s a 1/2-inch in thickness. Use a 2-inch round biscuit cutter to push straight down through the dough to cut out circles, try not to twist the cutter. Place the biscuits on the baking sheet, spacing 2-inches apart. Reform the scrap dough into 1/2-inch thickness, being sure to work with it as little as possible, before cutting out more circles.
Bake the biscuits until golden brown, about 12 to 15 minutes.