Crazy-Good Buttermilk Biscuits
It’s smart to bake with whole-grain flours, since they’re so much healthier and more flavorful, and these biscuits are a good place to start: they bake up puffy, flaky, and wonderful.
Large baking sheet
Round cookie cutter, biscuit cutter, or drinking glass
- Turn the oven on and set the heat to 450 degrees. Lightly grease the baking sheet with the oil or butter.
- Put the dry ingredients in the bowl and mix well.
- Put the butter pieces in the bowl, and toss them around gently to coat them with the flour mixture. Use your clean fingertips to rub the butter into the dry ingredients: you’ll be lifting handfuls of the mixture up out of the bowl, then gently letting it fall through your fingertips as you rub it lightly together. Eventually, you’ll have a bowl full of lumpy sandy stuff , which is what you want.
- Add the buttermilk and stir until the mixture is evenly moistened.
- Sprinkle a little flour on the cutting board and dump the dough lumps onto it, then use your hands to gently press it all together. Pat the dough into a circle that’s about 3⁄4 inch thick.
- Using a cookie cutter, biscuit cutter, or drinking glass, press down into the dough to cut your biscuits, moving them on the cookie sheet as you go.
- When you’ve cut as many biscuits as you can, pat together another circle with the dough scraps, then cut out the rest of the biscuits.
- Once the oven temperature has reached 450 degrees, put the pan in the oven and bake until the biscuits are golden brown, 12-15 minutes.
- Serve hot, warm, or at room temperature.