Ah, biscuits! Growing up every Saturday morning I was awaken by the smell of biscuits in the oven. Both my mom and grandmother have a natural talent for making amazing biscuits. You know, that talent where no measuring cups or scales are used. Unfortunately, I did not inherit this trait from either of them. I have never really been a great biscuit maker. Sure, I have tried tons of recipes but they have never been as great as the biscuits I grew up eating. I finally stumbled upon this recipe which is pretty darn close to perfect. I have made these biscuits many times now and I know this is the recipe I will always use.
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1 1/2 tbsp granulated sugar
- 10 tbsp butter
- 1 1/2 cups buttermilk
- Preheat oven to 425 degrees.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt and sugar.
- Melt 2 tbsp. of butter in a microwave safe bowl, set aside.
- Cut 8 tbsp. of butter into small cubes. Add the cubed butter to the dry ingredients. Using a pastry blender, or use two butter knives at a criss cross, cut the butter into the flour mixture until the butter resembles pea-sized crumbs.
- Make a well in the center of the dry ingredients. Pour the buttermilk into the well. Using a mixing spoon or your hands fold the dry ingredients into the well of buttermilk just until the mixture comes together.
- Pat the mixture over a floured surface to about 1-inch thick. Cut into circles using a biscuit cutter, I find a jelly jar works just as good, transfer the biscuits to a baking sheet lined with a silpat or parchment paper. Brush the melted butter generously over each biscuit. Bake for 18-22 minutes until the tops are nice and golden. Serve warm.