Fluffy Buttermilk Biscuits - Scratch

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 tbsp Baking powder
  • 1 1/2 tsp Baking soda
  • 2 1/2 cups Cake flour
  • 4 1/3 cups Flour
  • 3 tbsp Sugar

• Dairy

  • 2 sticks Butter, salted
  • 1 1/2 cups Buttermilk
  • 1/2 cup Heavy cream

Found on lowcarbmaven.com

Description

Directions

• Line a large sheet pan with parchment paper
• Measure the cake flour and the all purpose flour into a large bowl. Add the baking soda and baking powder and mix together with a large whisk.
• Cut the butter into small pieces and add it to the dry biscuit ingredients. Rub the mixture between your fingertips, until the butter is incorporated into the flour and the largest pieces resemble peas. Not old school? Use a handled dough blender for this step.
• Into a smaller bowl, add the buttermilk, heavy cream and the three eggs. Blend together thoroughly, then pour into the dry biscuit mixture. Stir the ingredients together with a spoon or spatula until almost all of the flour is incorporated. Cover the bowl with a tea towel and let rest for five minutes. This gives the flour a chance to absorb the liquid.
• Flour the work surface and turn the buttermilk biscuit dough into the middle, heavily dusting its surface with more flour. Gently knead the dough until it becomes smooth; about 30 - 60 seconds. Cover with a tea towel and wait for another 5 minutes.
• Uncover the dough, flour a rolling pin and roll the dough into a rectangle - the thickness doesnt matter. Fold 1/3 of the dough into the center and the other end of the dough on top of it -- folding it like a business letter. Dust the work surface again and also the top of the buttermilk biscuit dough. Again, roll the dough into a rectangle and fold like a business letter. Dust the work surface again and roll the dough into a rectangle 1/2 of an inch thick.
• Preheat the oven to 400, positioning the rack in the middle.
• Dip a 2 inch biscuit cutter into the flour and begin cutting out the buttermilk biscuits. DONT TWIST the cutter, just PUSH STRAIGHT DOWN. Place the cut rounds of biscuit dough onto the sheet pan, making sure they are touching. Gather the scraps and gently work back together. Flour the work surface, flour the top of the dough and roll out again to about 1/2 of an inch in thickness. Cut. Repeat the process and fill the pan.
• Place the buttermilk biscuits into the oven and immediately turn the heat up to 425. Cook for five minutes. Turn the heat up to 450 and cook for five minutes. Turn the heat down to 400 and cook for 3-8 minutes more depending on your oven. If your biscuits are thicker, it may take a few minutes more.

Nutrition