These are a classic, and an all-time favorite. Real buttermilk gives your biscuits the authentic lift that will keep your family begging for more.
15 minutes
120 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Buttermilk Starter
Buttermilk Starter
$10.79
This heirloom culture makes batch after batch of traditional cultured buttermilk right on your countertop, easy as pouring milk in a jar. Bake with your buttermilk or add it to cream to make cultured butter.
INGREDIENTS:
- 2 cups flour
- ¾ cup cultured buttermilk
- 6 Tbsp. butter (very cold)
- ¼ tsp. baking soda
- 1 Tbsp. baking powder
- 1 tsp. salt
INSTRUCTIONS:
- Mix the flour and buttermilk together. Cover and soak 12-24 hours, or overnight. (If using sprouted flour, the soaking process can be skipped).
- Preheat the oven to 450°F.
- Cut butter into chunks, then work it into the flour/buttermilk mixture along with the baking soda, baking powder, and salt. Do not over-mix. If the mixture is too dry, add a bit more buttermilk.
- Turn the dough onto a lightly floured surface. Gently pat the dough out to ½-inch thickness. (Patting instead of rolling will yield lighter biscuits).
- Use a round cutter to cut out the biscuits. Place biscuits on a cookie sheet. If you want biscuits with soft edges (and a higher rise), place the rounds touching each other. If you want biscuits with crusty sides, place the rounds about 1 inch apart.
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Bake 10-12 minutes or until golden brown.
