I got this recipe from a combination of videos and I just took parts and put them together. Best homemade biscuits I have ever tasted, even if I do say so myself.
Preheat the oven to 450 degrees F (230 degrees C).
Divide 1/2 cup butter into 12 to 16 small chunks.
Mix flour, baking powder, and salt together in a bowl. Mix in butter chunks using a pastry blender. Make a well in the middle of the mixture; pour in buttermilk. Mix until dough comes together.
Knead dough on a lightly floured surface until just formed together. Cut discs out of dough using a cookie cutter or a cup. Butter both sides of cut biscuit dough with 1/2 of the melted butter. Place biscuits onto a baking sheet.
Bake in the preheated oven until golden, 12 to 15 minutes. Remove from the oven and brush with remaining melted butter while hot. Serve.
Per Serving: 222 calories; protein 3.3g; carbohydrates 20.7g; fat 14.2g; cholesterol 37.3mg; sodium 520.7mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.