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RecipeSavants.com The secret to making tender, flaky buttermilk biscuits is to use very cold butter and buttermilk. The less you work the dough, the better your biscuits will be. Here is a pro tip - add a pat of butter to the top of each biscuit before they go into the oven. You will have a beautiful, brown crust. Smart Recipes, American Recipes, Dairy Recipes, Recipes Dairy American Buttermilk Biscuits PT30M Serves 10 Ingredients: 2 Cups All-Purpose Flour 0.25 Teaspoon Baking Soda 1 Tablespoon Baking Powder 1 Teaspoon Salt 6 Tablespoons Unsalted Butter 0.75 Cup Buttermilk Preheat the oven to 450 degrees. In the bowl of a food processor, combine flour, baking soda, baking powder, and salt. Add butter and pulse until a cornmeal-like mixture is formed. Slowly pour in the buttermilk a little at a time and pulse until just combined. Transfer the dough onto a floured surface and pat into 1/2-inch thickness. Fold the dough over for about 5 times and press into the 1-inch thickness. With a biscuit cutter or drinking glass, cut biscuits. On a sheet pan lined with silpat or parchment paper, arrange biscuits 2 inches apart and bake for about 10-12 minutes, or until tops are golden brown.
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