The Best Buttermilk Biscuits

1. 1

   Preheat oven to 450u00b0F.

2. 2

   In a food processor (or in a mixing bowl with a pastry blender), add flour and diced butter and pluse until butter resembles small peas and is crumbly. Pour flour/butter mixture into a mixing bowl, cover and refrigerate for 10 minutes (makes flaker biscuits).

3. 3

   Next, add buttermilk and stir until ingredients just come together. Turn out onto a floured work surface. Knead a few times until dough is no longer tacky, working in enough addtional flour as needed. Pat dough into a 3/4 inch thick rectangle (9 x 5 in). Fold dough onto itself in 3 sections, like folding a letter-sized piece of paper, repeating 2 more times.

4. 4

   Pat dough into 1/2 inch thickness; cut with a 3-inch biscuit cutter. Place biscuit on a greased cookie sheet, side-by-side. Dough rounds should touch (like a honeycomb). Cover lightly and refrigerate for an addtional 10 minutes.

5. 5

   When ready to bake, brush tops with melted butter. Bake for 13-15 minutes. Brush with more melted butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.