The Best Buttermilk Biscuits Ever

Lately I have been on a biscuit bend, I want to make a beautifully flaky, buttery, melt-in-your-mouth, soft, and well balanced biscuit. So all week I was experimenting.

I have to say that the main reason for wanting to make biscuits from scratch is that I hate opening the cans. I hate that first of all, they unpredictably explode in your hands and secondly they contain so many ingredients that I would just rather make something wholesome in the same amount of time.

Here are the ingredients:

2 cups of all purpose flour

1 Tbps Baking Powder ½ tsp Salt

4 oz of frozen butter (salted or unsalted) 1 cup of buttermilk (milk also works perfectly fine)

Here are the steps:

Set the oven to 425 Degrees Fahrenheit. Mix all of the dry ingredients: the flour, baking powder, and salt.

Cut the frozen butter into small pieces. You can also shred the butter and then freeze it. However it is imperative that it is frozen.

Mix the butter into the flour mixture until it reaches a sandy consistency with big chunks of butter left.

Add the buttermilk and mix until it forms a ball.

With a rolling pin roll out the dough and fold in onto itself three times. Turn the dough, roll, and fold again. This step is vital because it is creating the flaky layers.

Finally, stretch out the dough into a square, the dough should be about ¼ - ½ inch tall. You can use a biscuit cutter and cut out circles, or you can simple cut out squares. I like squares.