Tender, flaky buttermilk biscuits that can swing sweet or savory depending on the occasion.
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces or grated
- 1 cup buttermilk
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- Using a pastry cutter or your fingertips, cut the chilled butter into the dry ingredients until the mixture resembles a coarse meal. Be careful to not over-work –you really want to see those bits of butter scattered throughout the dough. Add the buttermilk and stir just until moistened. For each biscuit, scoop out about 1/3 cup of the dough and drop onto the prepared baking sheet, spacing the biscuits about 2-inches apart.
- Bake until the biscuits are golden brown on top and a tester comes out clean, 15 to 20 minutes. Serve warm.
Bacon, Cheddar, and Chive Biscuits: After cutting in the butter, add 7 slices of cooked and chopped bacon, 1 1/2 cups shredded Cheddar cheese, and 1/4 cup chopped fresh chives to the dough. Bake as directed above and serve warm with melted butter or good quality fig jam.
Strawberry Shortcakes: Add an additional 2 tablespoons sugar to the dry ingredients. Before baking, brush the tops of the dropped biscuit dough with heavy cream and sprinkle with turbinado sugar. Bake as directed above. Meanwhile slice 2 pounds of strawberries and toss with 3 tablespoons of sugar. Whip ½ cup of heavy cream, 2 tablespoons sugar, and ¼ teaspoon vanilla extract until soft peaks form. Allow biscuits to cool slightly, then split in half. Spoon ¼ cup of the sweetened strawberries onto the bottom biscuits, add dollops of whipped cream, and finish with the biscuit tops.
- Prep Time: 15
- Cook Time: 15-20 minutes