Ingredients
2 cups flour, all-purpose
2 1/2 teaspoons baking powder
13 cup butter, unsalted chilled and cut into small pieces
3/4 cup buttermilk
Method
Sources
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Recipe1M+
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Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Aluminum-free baking powder — no metallic taste in baked goods
Stand mixer for bread dough, pastry, meringues, butter churning
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Aluminum-free baking powder — no metallic taste in baked goods
Stand mixer for bread dough, pastry, meringues, butter churning
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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preheat the oven to 475 degrees f. sift the flour, baking powder and salt over a large bowl. cut in butter with a pastry cutter or your fingers until mixture resembles coarse meal. pour in the buttermilk and blend with a wooden spoon until the flour is moistened and the dough pulls away from the sides of the bowl. turn out on a lightly floured cutting board or working surface. knead the dough until smooth about 2 minutes, and roll out to 3/4 inch thick. cut out and place on a baking sheet coated with cooking spray or lined with parchment papper. brush the top with the melted butter. bake until golden brown about 15 minutes. cool on the baking sheet on a wire rack for about 5 minutes. serve warm or place the biscuits on the wire rack to cool completely.