Fluffy Biscuits

Simple, fluffy all-butter biscuits to meet your biscuit needs.

Fluffy Biscuits

Makes 6 - 8

Like pancakes, biscuits baffled me for a long time. Finally, after much trial and error, I can confidently say that I have perfected my biscuit method and am sharing it here with you. Fuffy rather than flakey, these biscuits rise nice and tall and pull apart to reveal a tender buttery crumb surrounded by a gently crisp outside. Slather them in butter and jelly or butter and honey, or eat them plain. I love taking leftover biscuits and toasting them for a perfect breakfast!

“Recipe Tips:

1. If you do not have buttermilk, clabbered milk works equally as well. To make clabbered or sour milk, mix 200ml (1 c) milk with 2 t of vinegar. Allow to sit in the fridge for 1 hour. You can use the milk after about 10 minutes but, I find that the texture is thicker and the vinegar is less present after a longer sit.

2. I add whole wheat flour to my biscuits to add texture and nuttiness, however, the biscuits can be made with all AP flour.

3. Before baking the biscuits, you have the option of brushing the tops with melted butter or milk. I do not as I like the look of the dusty flour on the top of biscuits. Additionally, after baking, you can brush the biscuits with butter if desired.

4. These biscuits are neutrally flavored and lend themselves well to mix-ins.”

Ingredients

227g (1.75 c) AP flour

43g (1/3 c) whole wheat flour, or AP flour

12g (1 T) baking powder

5g (1 t) sugar

4g (1 t) kosher salt

1g (0.25 t) baking soda

63g (4.5 T) butter, cut into cubes and kept cold

200ml (1 c) buttermilk, keep cold until needed

Finishing

Melted butter - optional

Recipe Know-how

1.      Preheat oven to 200 C or 400 F

• Line a baking sheet with parchment paper. Set aside.

2.      In a medium mixing bowl, combine all of the dry ingredients mixing well.

• Add the butter to the flour mixture.

• Using your fingertips, rub the butter into the flour until it resembles coarse crumbs and flour begins to clump together.

You should not have large pieces of butter left.

At this point, you can place the bowl in the fridge or freezer for up to 4 hours until you are ready to use it or you can bake right away.

• Pour all of the buttermilk into the flour mixture.

• Using a fork, gently toss together until a soft dough begins to form

The dough should be relatively wet and soft. If it isn’t add up to 2 T more milk, 1 T at a time as necessary.

• Pour dough onto a well floured work surface.

• Gently bring together with your hands to form a square.

• Cut the squares into quarters.

• Stack the quarters on top of each other.

• Gently press the dough into a 3cm or 1 in

• Cut into desired shape and place on prepared baking sheet.

You can brush the biscuits with melted butter or milk before baking if desired.

3.      Bake the biscuits for 8 - 10 minutes or until lightly golden brown.

• Allow to cool on a cooling rack 5 minutes before serving.

Biscuits can be brushed a second time with butter while resting before serving if desired.

4.      Serve.