Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Baking powder: 2 teaspoons (10g)
- Salt: 1/2 teaspoon (2.5g)
- Unsalted butter, cold and cut into small cubes: 1 cup (2 sticks/227g)
- Buttermilk, cold: 1 cup (240ml)
Preparation Time:
15 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 450°F (230°C).
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold butter cubes and use your fingers, a pastry cutter, or two forks to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the cold buttermilk, stirring until a dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and pat it out to a thickness of about 1/2-inch (1.25cm).
- Use a biscuit cutter or a drinking glass to cut out the biscuits. Place them on a parchment paper-lined baking sheet.
- Bake for 12-15 minutes, or until the biscuits are golden brown on the tops and bottoms.
Nutritional Information:
Per biscuit (based on 8 servings):
- Calories: 250
- Fat: 14g
- Carbohydrates: 30g
- Protein: 5g
Dish Characteristics:
- Flaky and buttery
- Soft and fluffy
- Perfect for a breakfast or tea time treat
User Comments:
- "These biscuits are so easy to make and they taste amazing! They're the perfect balance of fluffy and flaky."
- "I love the versatility of these biscuits. I've used them for breakfast sandwiches, as a side dish with dinner, and even as a dessert topped with butter and honey."
- "These biscuits are a hit with my family and friends. I highly recommend them!"
Special Precautions and Tips:
- To ensure flaky biscuits, handle the dough as little as possible.
- Do not overmix the dough, as this will make the biscuits tough.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- For extra flavor, brush the biscuits with melted butter before baking.
