These wonderfully flaky biscuits are such a classic and simple indulgence. They make any meal just a little bit more special. 🙂 We ate them warm from the oven with Classic Split Pea Soup.
This recipe is from Everyday Food. I cut the recipe in half and reduced the baking time for a convection oven. Perfect!
Yield: About 12 biscuits
- 2 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting
- 1 T baking powder
- 1/2 tsp baking soda
- 1 T sugar
- 1 tsp coarse salt
- 1/2 cup (1 stick) unsalted butter, cold, cut into bits, plus 2 T melted
- 3/4 cups low-fat buttermilk
- Preheat oven to 450 degrees, preferably on convection.
- In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine.
- Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining.
- Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
- Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). (I placed the dough on a sheet of parchment paper to reduce the mess.)
- Pat with hands to a 3/4-inch thickness. Cut out rounds with a floured 2 1/2-inch round biscuit cutter. (Re-roll scraps only once.)
- Transfer to a parchment paper-lined baking sheet, 1 1/2 inches apart.
- Brush top of rounds with melted butter. Bake until biscuits are puffed and golden, 10 minutes on convection or up to 12 to 15 minutes in a standard oven. Serve warm or at room temperature.
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