Wow. I’ve been looking forward to posting these biscuits all day. I am astonished at how well they turned out. Truthfully, probably the best batch I’ve made in my career. I’m not sure what made these so different, maybe just all the practice that I’ve had over the years. I think part of it is since starting this blog, all I can think about is how much I want to bake. It feels like my love for baking has re-ignited in a very powerful way.
Recipe: Yields about 12 biscuits
2 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/2 cup ( 8 tbsp.) unsalted butter, cut into small cubes and chilled
3/4 cup cold buttermilk
2 tbsp. melted butter for brushing
Maldon sea salt for topping (optional, but highly recommend)
Directions: In a large bowl place all dry ingredients together, mix until incorporated. Add the chilled, cubed butter and rub between your hands until they break into small bits. Continuously do this until your butter is all the same size. Add in your buttermilk and gently mix by hand, working from the outside in. Stop mixing as soon as the mixture has come together with no raw flour. Roll your dough onto a floured surface and shape into a circle, gently flattening the top. The dough should measure about 1&1/2 – 2” in height. Cut your biscuits into whatever shape you’d like, and place onto a parchment lined sheet pan. Gently form together left over scrap dough and cut more biscuits. Brush on melted butter, top with sea salt, and bake in a 400 degree oven for 8-10 minutes, rotating the pan half way through.
Some helpful tips and chit chat about biscuits. I like to mix my dough by hand – through the entire process. It gives me better control. It’s important that your butter is cold. Not, “from the freezer” cold, just cold out of the fridge. Cut your butter into small cubes first, then chill it in the fridge until you’re ready to incorporate it in. A lot of recipes, when cutting your butter into the dough say to look for pea sized balls. I like to go a bit smaller than that. I find I get a flakier biscuit that way.
I really can envision this recipe easily being made gluten free or vegan. Just be sure to use a really high quality vegan butter and thick alternative milk. You want some density in your biscuits, so make sure your alternative milk isn’t too watery. You can easily make your alternative milk sour by adding a little apple cider vinegar to get that buttermilk essence. Ratio is 1 tbsp. per 1 cup. If you’re going gluten free, once again, check out Namaste Foods Perfect Flour Blend. It’s. The. Best.
The trick to making biscuits that are soft and melt in your mouth, regardless vegan, gf or not- is to not overwork them. Honestly, with baking you have to to find that balance of being assertive and gentle at the same time to produce delicate breads and pastries. Practice makes perfect for anything that you venture into doing, so don’t give up.
There you have it. I hope you enjoy this recipe, and put your own twist on it. If you do make this recipe, or enjoyed what I’ve had to say, like and comment this post and share with me how they turned out! I have been loving hearing from you guys, it makes my day. Thank you so much for reading, cheers friends!