This is a recipe for fluffy biscuits, not flakey. They are best straight out of the oven with butter and jam or gravy. Always make extra, they are great split, buttered, and griddled for sandwiches or make the best breadcrumbs, bread pudding, & crumble topping. We use a robot coupe (cuisinart) to process the butter and flour. You can use your hands or a fork but using the robot coupe helps to keep the butter cold which will help make tender biscuits (and it is much faster & more uniform).
Equipment: Robot coupe (cuisinart), 9x9” tray, fork, 2 ½” round biscuit cutter
Makes 12 2 ½” biscuits
Preheat Oven to 400∞ for convection oven. (if using a conventional oven adjust temperature to 425∞)
4 cups all purpose flour (plus 1 cup for dusting & rolling)
2 T Double acting baking powder (aluminum free)
½ T Kosher salt
½ pound cold unsalted butter cut into ½” cubes (2 sticks or 8 oz)
2 2/3 cup cold buttermilk
¼ pound (1 stick or 4 oz) melted unsalted butter
Combine all dry ingredients in a large bowl, flour, baking powder, & salt, set aside.
Place butter & half of dry ingredients into robot coupe (cuisinart) bowl. Pulse until the butter and flour are combine and the butter is pea size. Add butter & flour back to the rest of the dry ingredients.
Add buttermilk all at once. Stir until dough just comes together.
Dust table or board with flour and scrap dough onto board. It should be a little shaggy. Fold the dough over 2-3 times, dusting with flour as you go so that the dough does not stick to your hands or the table. After folding, the dough should be smooth (do not over work it, if it bounces back you have kneaded it too much).
Roll out dough to an even 1” thickness. Using a floured biscuit cutter, push straight down. You do not want to twist the biscuit cutter since that mashes down the sides and restricts the biscuits from rising. Place biscuits on tray (they should just be touching). Poke biscuits with a floured fork. (Forking the biscuits help then rise – especially the ones in the center).
Place in oven & bake for 20 minutes, until golden brown on top. Remove from over & brush with butter. Let cool a few minutes before serving.
Biscuits will last 1-2 days in an airtight container.