Buttermilk Biscuits

Ingredients

Yield:

12-16 Biscuits

• • 1 lb Good Unsalted Butter (454 g)
  • 5.5 cups All Purpose Flour (715 g)
  • 2 Tbsp Baking Powder (33 g)
  • 6 Tbsp Sugar (75 g)
  • 2 tsp Salt (13 g)
  • 1.3 cups Buttermilk (325 g)
  • 0.5 cups Heavy Cream (115 g)
  • 2 ea Whole Eggs (110 g)

Preparation

Difficulty:

Easy

Time:

30 MinutesPrep Time

Total Time:

55 Minutes

1. 1. Place flour, baking powder, salt and sugar in a large mixing bowl and stir several times to incorporate the dry ingredients evenly
   2. Fold in the cold diced butter and mix by hand for one minute so the butter starts to break down with the flour while maintaining its chunky shape
   3. In a separate bowl whisk the eggs, cream, and buttermilk and add this mixture slowly to the flour
   4. Use your hands to incorporate all of the ingredients evenly throughout the dough being careful not to over work the mixture.
   5. Mix just long enough to have a consistent texture throughout. The less the dough is mixed, the flakier the biscuit will be. It should be very sticky.
   6. Use a little bit of extra flour to dust a surface to shape the dough
   7. Scrape all of the biscuit dough onto the floured surface and gently fold the dough over on itself 2 times
   8. Shape the dough into a general square/rectangle shape and refrigerate for 1 hour
   9. Pre-heat the oven to 425 F
   10. Once the dough has been chilled, place it on a floured surface and dust the top of the dough with flour as well.
   11. Using a rolling pin, roll out the dough to a 1" thickness
   12. Cut the biscuits into 3" x 3" squares and transfer to a baking sheet
   13. Place the biscuits very close together, but not touching
   14. As the biscuits cook, they will connect and rise together producing a taller flaky biscuit
   15. Before baking, brush the top of the biscuits with an egg wash made of 1 beaten egg
   16. Bake the biscuits at 425F for 10 minutes with high convection if available
   17. After 15 minutes, rotate the tray in the oven and drop the temperature to 325F and bake for another 15 minutes
   18. When the biscuits finish cooking, brush the top with a little butter for rich finish