Ingredients
The following ingredients have 4 Servings
- 3 cups ( 390 grams) all-purpose flour (( I used white lily flour, see notes 3 ))
- 1 ½ tablespoons baking powder
- 1 teaspoon baking soda
- 1 ½- 2 tablespoons sugar
- 1 1/2 teaspoons Salt
- 3/4 cup (1 1/2 sticks, 180 g,) butter (chilled)
- 1 1/4 cup (300 mL) chilled buttermilk
Instruction
- In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt.
- Quickly grate frozen butter on into the bowl of flour – grated butter ensures the fat is evenly distributed throughout the dough , making it light and fluffy. Or quickly cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs,this might take about 5 minutes.
- Make a well in the center of the bowl and add buttermilk and stir with a wooden spoon until it forms a rough ball , do not over mix. Let it rest in the fridge for about 10 minutes.
- Turn the dough out onto a floured board or surface; then knead about 3-4 times- just enough for it to come together .
- Gently, gently pat 0r roll out dough about 1/2″ thick. Then Fold the dough. repeating the folding process about 6-8 times. This ensures flakiness. Go easy on the rolling process After folding is complete gently press the dough down to a 1 inch thick, ready to be cut.
- Use a 2-inch round cookie cutter, or a glass to cut out the biscuits, and space them out equally across your prepared baking sheet.
- Separate wedges and place on an un greased baking sheet. Brush with cream .
- Bake at 400° for 12-15 minutes or until lightly browned.
- Remove and serve warm.
