Buttermilk Biscuits
Don't let the mention of lamination scare you! This is far from the work intensive lamination required for puff pastry. It's more of a pat and fold...
The trick to beautiful biscuits is to be gentle with the dough. If you overwork the dough, you develop more gluten - which means tough biscuits. Keep the dough cold, and be gentle and you will be rewarded with the tender flaky biscuits of your dreams!
Recipe
Makes: ~6 biscuits
Prep Time: 15 minutes
Meet Emily the Epicure
Hi, I'm Emily. I'm a food fanatic and self-taught home cook with a passion for travel and growing my own food. I'm educated as a food anthropologist, which is a fancy way of saying I like to understand other cultures through their food - and take every opportunity to do so! This means my recipes span the globe, from classic American cuisine to Italian to Korean - you'll find a little bit of everything here!


Ingredients:
2 c AP flour
1 T baking powder
1/4 t baking soda
1 T kosher salt
6 T cold butter (cubed)
1 c buttermilk
1 T heavy cream
Directions:
Pre-heat oven to 450 F degrees.
Combine the dry ingredients. Cut in butter using the biscuit method.
Add buttermilk, stir to combine - mixture should be crumbly. Dump mix out onto working surface.
Gently knead mixture together to combine. Pat out to 1-inch high. Folder over onto itself and pat out to 1-inch high again. Repeat. This is called lamination and helps to create flaky layers.
Cut out biscuits, place onto baking sheet. Brush tops with heavy cream.
Bake for 15-17 minutes at 450 F degrees until golden brown.
Enjoy!