The best buttery and flaky buttermilk biscuits you’ll ever have.
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Whisk flour, baking powder, sugar, baking soda, and salt together in a large bowl. Cut butter in with a pastry blender or 2 knives until it resembles bread crumbs. Gently stir in 1 1/2 cups buttermilk.
Put biscuit dough onto a floured surface and sprinkle a bit of extra flour on top. Cut out 16 biscuits with a biscuit or cookie cutter and place on the prepared baking sheet. Brush tops with remaining buttermilk.
Bake in the preheated oven until golden brown on top, about 10 minutes.
Per Serving: 229 calories; protein 4.2g; carbohydrates 26.1g; fat 12g; cholesterol 31.5mg; sodium 381.7mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.