What you will need:
- 2 cups all-purpose flour
- 1 cup buttermilk, plus a bit extra
- 7 tablespoons salted butter
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- Pre heat oven to 450 degrees farenheit
- Whisk together in a large mixing bowl flour, baking powder, salt, and baking soda. Cut 6 tablespoons butter into the flour until it resembles a coarse meal.
- Add the buttermilk until just combined, it should be very wet, if not add a bit more buttermilk.
- Lightly flour a flat surface, and place dough mixture on top. Using your hands, gently pat the dough out, fold about 4-5 times, and press down until about 1 inch thick. Do not over knead or you will have tough, flat biscuits!
- Use your biscuit cutter to cut out circles, and lay them onto the baking sheet. The biscuit sides need to be touching to get the high-rise, fluffy effect.
- Melt remaining tablespoon of butter in microwave, and spoon butter over each biscuit.
- Bake 10 minutes. Bottom of biscuits will be brown, but top will remain a bit white. Do not over bake or they will be dry and crumbly.
Freezer instructions. Cut out biscuits and place in a heavy-duty freezer bag. Bake at 450 approximately 15-20 minutes.
TIPS: If your biscuits come out flat, it’s because they were cut out too short. Make sure they are at least 1 inch thick before baking. If your biscuits come out too tough, it’s because you were rough with the dough or over kneaded it. Be as gentle as possible when folding the dough or pressing it out. If your biscuits come out to dry or tasting of flour, either there was not enough buttermilk, or cooked too long. Keep trying until you get the perfect biscuit. It might take a little practice but it’s so worth it!
Cake and Polish 