Buttermilk Biscuits

Course Side Dish

Ingredients

  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tbsp light brown sugar
  • 1 tsp finely ground sea salt
  • 1/4 tsp baking soda
  • 6 tbsp butter (very cold & cut into cubes)
  • 1 cup cold buttermilk (can make with 1 cup milk and 1 tsp white vinegar)

Instructions

  • Preheat oven to 450°F degrees. Place bonmat on perforated baking sheet and set aside.
  • Whisk together theflour, baking powder, brown sugar, salt and baking soda in your mixing bowl.
  • Spoon 6 Tablespoons ofdry mixture into your Eco Chop with the blade attachment inserted.
  • Sprinkle the diced butter over the dry ingredient mixture in the Eco-Chop.
  • Spoon another 2-3Tablespoons of dry mixture on top of butter.
  • Cover Eco-Chop and pullseveral times to cut the butter into the flour.
  • Once butter is cut into thedry ingredients, combine flour/butter mixture from Eco-Chop in with theremaining flour mixture in the mixing bowl.
  • Stir to combine remainingflour into butter/flour mixture.  Thebutter will have formed into pea sized chunks of butter that you can barelysee.
  • Slowly add in the buttermilk and stir with your Heat Resistant Spatula until the dough until it is just combined, do not over mix the dough.
  • Place 2 Tablespoons of flour on the Roul’pat and using your Flexible Scraper, transfer the dough from your bowl to the lightly floured Roul’pat. Turn the dough once so the flour gently coats the ball of dough.
  • Use your hands to gently shape the dough into a small rectangle. Place a seconds Roul’pat or Bonmat on top of the dough to roll without the rolling pin sticking to your dough. Roll the dough out evenly until it is about 1/2-inch thick.
  • Fold the dough on top of itself into thirds (like you are folding a piece of paper to fit in an envelope). Rotate the dough 90 degrees, roll dough to ½ inch thickness again, fold and repeat two more times for a total of 3 roll and folds.
  • Roll the dough out one more time into approx. a 10 x 5-inch rectangle that is about ½ inch thick.  Use your Fluted Round Cutter size of choice to cut biscuits
  • Place biscuit rounds on Bonmat and place in the freezer for at least 30 minutes or overnight.
  • When you are ready to bake them, preheat the oven to 450°F.  Once the oven is heated, bake the biscuits for 10-12 minutes, or until they achieve your desired level of browning on top. 
  • Immediately after removing from the oven, use your Silicone pastry brush to brush the biscuits with melted butter. Serve warm with your favorite FRENCH PANTRY jam.