Buttermilk Biscuits

These biscuits come together easily and quickly and always result in a fluffy, tall biscuit sure to please your entire family.

As you can see, I made 9 larger biscuits this time but you can adjust as you prefer. If you fear making biscuits, this is a great place to start as it truly is simple and they come out great every time. They are soft and fluffy and have a great flavor. 

Ready for the Oven

Ingredients

Cooking oil spray

4 tablespoons unsalted butter (cold), cut into 1/4-inch cubes

2 cups unbleached all-purpose flour (about 10 ounces)
1 tablespoon double-acting baking powder
1 tablespoon granulated sugar
1 teaspoon table salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk cold, preferably low-fat or whole

Extra flour for final handling (about 1/2 cup)

2 tablespoons unsalted butter, melted

Instructions

Adjust oven rack to middle position and heat oven to 500F degrees. With cooking oil spray or food release, coat a 9-inch round cake pan and set aside. Generously spray the inside and outside of a large cookie scoop or a 1/4 cup dry measure and set aside. Cut the cold butter and return it to the refrigerator in a small bowl. 

In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses. Scatter butter cubes over dry ingredients and pulse until mixture resembles coarse cornmeal, eight to ten 1-second pulses. Transfer mixture to medium bowl. Stir in the buttermilk to dry ingredients with a silicone or rubber spatula, until just incorporated. Dough will be wet and slightly lumpy.

Flour the work surface or a rimmed baking sheet (as the sheet helps contain the flour). 

Using the prepared scoop or 1/4 cup dry measure, scoop a level amount of dough and place the dough onto the prepared surface. Repeat with remaining dough, forming  9-12 evenly sized mounds. Dust tops of each piece of dough with flour from the prepared surface and roll to coat. With floured hands, gently pick up piece of dough and shape dough into rough ball, shake off excess flour, and place in prepared cake pan. Repeat with remaining dough, arranging dough balls around the perimeter of cake pan and placing the remainder in the center. Gently brush rounds with hot melted butter. 

Bake 5 minutes, then reduce oven temperature to 450F degrees and continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel, turn biscuits right-side up and break apart. Cool 5 minutes longer and serve. If making ahead, when the biscuits are completely cool, store in an airtight zipper locked bag until ready for use. Do not refrigerate. Reheat by placing them on a baking sheet in a 475F degree oven for 5 to 7 minutes.