Featherweight Buttermilk Biscuits Recipe #19517
Very light and delicious! Try with your next breakfast or ham dinner!
by Bev
27 min | 15 min prep
12 biscuits
- 2 cups unbleached all purpose flour
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chilled unsalted butter, cut into 1/2 " pieces
- 3/4 cup chilled buttermilk
- Preheat oven to 450F degrees.
- Sift together first 6 ingredients into large bowl.
- Add butter and rub in with fingertips until mixture resembles coarse meal.
- Add buttermilk and stir until dough forms.
- Turn dough out onto floured surface; knead until smooth, about 8 turns.
- Roll out the dough to 1 inch thickness.
- Using 2 inch diameter biscuit cutter, cut out biscuits.
- Gather scraps and roll out to 1 inch thickness and cut out additional biscuits.
- Transfer biscuits to large ungreased baking sheet.
- Bake until golden, about 12 minutes.
- Serve warm.
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5 stars