Homemade Flaky Buttermilk Biscuits
These biscuits are super flaky and tender. Serve warm with butter and jam!
Servings 12 servings
- 4 Cups All Purpose Flour
- 4 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cream of Tartar
- 1/2 tsp Kosher Salt
- 1 1/2 Sticks Butter, Cold And Cut Into Cubes
- 3/4 Cup Buttermilk
- 1 Cup Heavy Cream, Divided
- 1 Large Egg
Preheat oven to 425 degrees.
In a large bowl sift or whisk together all dry ingredients.
Add in butter and mix in with your fingers or a pastry cutter until small pea size clumps form.
In a separate bowl whisk together buttermilk, 3/4 heavy cream and egg.
Slowly mix in liquids to the dry ingredients.
Mix briefly to combine. Do not over mix. Mixture will be slightly wet.
Turn out mixture onto a lightly flour surface and knead until dough has just come together.
Using your hand or a floured rolling pin press dough out into a 4x8 rectangle.
Using the long ends of the rectangle, fold the dough into thirds.
Turn the dough 90 degrees and roll out into another 4x8 rectangle.
Repeat folding it into thirds.
Gently roll out until it's an 1" thick.
Using a 3" round cookie cutter, cut out circles from dough. You may need to flour your cutter and never twist Just press down to cut.
Lightly spray a baking sheet with cooking oil and place biscuits about 1 inch apart.
Using a pastry brush, lightly brush the tops of the biscuits with the remaining heavy cream.
Bake for 15-18 minutes or until edges are golden brown and the middle is cooked through.
Biscuits should puff up almost double their original size.
Once biscuits are cooled they can be stored in an airtight container for 3 days.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg