A La Carte 4 Big Buttermilk Biscuits Recipe
Made from scratch using Lindley Mills flour and Homeland Creamery buttermilk. Big, tender and delicious.
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Ingredients
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Biscuits
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- 3
Cut in the Butter
Add the cold unsalted butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Pour the buttermilk into the flour mixture and stir gently until just combined. Be careful not to overmix; the dough should be slightly sticky.
- 5
Shape the Biscuits
Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a rectangle about 1 inch thick. Cut out large biscuits using a biscuit cutter or a glass.
- 6
Bake
Place the biscuits on a baking sheet lined with parchment paper, leaving space between each one. Bake in the preheated oven for 12-15 minutes or until golden brown.
- 7
Serve
Remove from the oven and let cool slightly before serving. Enjoy your big buttermilk biscuits warm!