Sarabeth'S Bakery Buttermilk Biscuits

1. 1

   Position a rack in the center of the oven; preheat to 400u00b0.

2. 2

   Line a half-sheet pan with parchment paper.

3. 3

   Sift the flour, sugar, baking powder, and salt together into the bowl of a stand mixer.

4. 4

   Attach the bowl to the mixer and fit with paddle attachment.

5. 5

   Add the butter; mix on low speed until the mixture resembles coarse meal with some pea-size pieces of butter.

6. 6

   Add the buttermilk, mixing just until the dough barely comes together.

7. 7

   Scrape the dough onto a lightly floured surface and knead a few times until the dough is smooth.

8. 8

   Sprinkle the top of the dough with flour and roll out a little more than 3/4 inch thick.

9. 9

   Using a 2 1/4 inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the biscuits and place 1 inch apart on the pan.

10. 10

    Gently press the scraps together (do not overhandle the dough); repeat rolling and cutting.

11. 11

    Bake until the biscuits are well risen and golden brown, 18-20 minutes.

12. 12

    Serve hot or warm.

13. 13

    To reheat biscuits, wrap them in foil and bake in preheated 350u00b0 for about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.