Sarabeth's Bakery Buttermilk Biscuits

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READY IN: 1hr 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position a rack in the center of the oven; preheat to 400°.
  • Line a half-sheet pan with parchment paper.
  • Sift the flour, sugar, baking powder, and salt together into the bowl of a stand mixer.
  • Attach the bowl to the mixer and fit with paddle attachment.
  • Add the butter; mix on low speed until the mixture resembles coarse meal with some pea-size pieces of butter.
  • Add the buttermilk, mixing just until the dough barely comes together.
  • Scrape the dough onto a lightly floured surface and knead a few times until the dough is smooth.
  • Sprinkle the top of the dough with flour and roll out a little more than 3/4 inch thick.
  • Using a 2 1/4 inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the biscuits and place 1 inch apart on the pan.
  • Gently press the scraps together (do not overhandle the dough); repeat rolling and cutting.
  • Bake until the biscuits are well risen and golden brown, 18-20 minutes.
  • Serve hot or warm.
  • To reheat biscuits, wrap them in foil and bake in preheated 350° for about 10 minutes.
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