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Bread

Biscuits

Flaky, buttery buttermilk biscuits made with cold butter and a quick fold-and-press technique for tall layers.

Yield8 biscuits
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Biscuits

Ingredients

  • 2 cups (250 g) all-purpose flour, plus more for dusting
  • 2 tablespoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup (115 g) very cold unsalted butter, diced, plus 1 tablespoon, melted
  • 1 cup (240 ml) buttermilk

Method

  1. Preheat the oven to 450°F (230°C).
  2. Sift the flour, baking powder, baking soda, and salt in a food processor bowl.
  3. Add the cold diced butter, pulse until pea-sized. Add the buttermilk, pulse to form a dough.
  4. Dust flour on a surface, press the dough into a ½-inch thick disk, fold 5 times, then press again.
  5. Cut biscuits with a 3-inch cutter, place on a baking sheet, spaced apart.
  6. Bake 10-13 minutes until golden brown. Brush with melted butter.

Recipe from Yellowstone Recipe Book