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 Buttermilk Biscuits Recipe | 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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