- 4 cups of flour
- 2 sticks of butter, chilled and diced
- 1 tsp of baking soda
- 1 tbsp and 1 tsp baking powder
- 1 tsp of fine salt
- 1 tsp of sugar
- 3 tsp of lemon juice
- 2 cups of milk
We would suggest not rolling them out more than twice or they seem to compact and become less light and fluffy.
To make buttermilk: Pour the milk and lemon juice into a glass bowl. Give it a light stir with a rubber spatula and set it aside. It will be slightly curdled when ready to use.
Preheat oven to 450°F.
Sift in all the dry ingredients into a mixing bowl, then add the diced butter. Mix the ingredients until the mixture is fine and crumbly using either your hands or a food mixer. If you are using your hands, the best way to combine it is to focus on breaking the bits of butter apart with your fingertips. be patient as this can take several minutes.
Pour 1 3/4 cups of homemade buttermilk into the mixture. Set aside the remaining liquid. Stir the dough gently. When it becomes sticky turn on to floured pastry sheet or work area.
Carefully roll dough to around 1 inch in thickness, use a pastry cutter (round cookie cutters work too) and place on a baking sheet. Brush the cut dough with the remaining buttermilk.
Bake biscuits until lightly golden, about 15-20 minutes.
Photo of Biscuit’s by Plays in Dough is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
Based on a work at playsindough.com.