MILE HIGH BUTTERMILK BISCUITS
MILE HIGH FLAKY BUTTERMILK BISCUITS
These soft on the inside, crispy on the outside, flaky, buttery multi-layered, mile high biscuits (I could go on but will stop there) are where it’s at! They are what every scrumptious bowl of soup or stew needs to make a meal complete.
Experiment with flavours by tossing some roasted garlic, shredded cheese, chives, etc in the dry ingredients before blending in the buttermilk for some variations.
Ingredients
3/4 cup cold butter, cut into small cubes
2 3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp salt
2 tbsp sugar
1 cup cold buttermilk
*** Plus 2 tbsp melted butter to brush over the top of the biscuits
Instructions
Pre-heat oven to 425 degrees F.
Lightly oil the inside of a cast iron skillet. (Or you can use a baking dish but the cast iron makes for an irresistible crispy bottom.
Chill cubed butter for 10 minutes before making biscuits. You want COLD butter.
Add flour, baking powder, baking soda, salt, and sugar into the bowl of a food processor in a mixing bowl. Pulse a few times to blend (or if using a mixing bowl, stir with a spoon).
Add the butter and pulse just until the butter is cut in enough for the mixture to look like coarse crumbs. (Or use a pastry cutter to cut the butter into the dry ingredients if not using a food processor).
If you are using a food processor, pour the flour mixture into a mixing bowl.
Make a well in the center and pour in the buttermilk. Use a fork to gently mix the ingredients until a shaggy dough begins to form. Now, use your hands to gently knead the dough until it holds together completely. (Don’t overwork the dough or it will make for tough biscuits)
Turn dough out onto a lightly floured surface. Pat it into a rectangle that’s about 2” thick.
Using a 3” biscuit cutter or drinking glass, dip into flour before cutting into biscuits. Re-roll the dough scraps to make more biscuits.
Place biscuits on a plate in the freezer for 15 minutes to chill.
Place chilled biscuit rounds in greased cast iron pan or in buttered baking dish. Make sure to place the biscuits close together so they touch. This aids their rising while they bake.
Brush the tops of the biscuits with 2 tbsp melted butter and then bake for 18-20 minutes, until golden brown.
