Every time I go home and wake up in the morning I can be guaranteed that my mom either made biscuits or waffles from scratch for me. I could seriously eat a dozen in one sitting.
These biscuits are flaky, rich and they never last long in my house. My recipe is a variation on a Barefoot Contessa recipe after I experimented and changed it a little bit. For making these biscuits I highly recommend that you have either a KitchenAid mixer or a Cuisanart food processor. The texture of the biscuits will be better if made in either of these as opposed to mixed by hand. Another secret to a great, flaky biscuit is to use super cold butter and DO NOT OVER MIX the batter. You want to mix the batter until there are pea size pieces of butter throughout the batter. Those patches of butter create moisture and flakiness in the finished product!
This particular batch was used for my chicken pot pie :
Buttermilk Biscuits
- 2 Cups AP Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt
- 3 Teaspoons Sugar
- 1 stick cold Unsalted Butter
- 3/4 Cup Buttermilk
- Egg Wash (1 egg mixed with 1 Tablespoon Water)
- Add all dry ingredients and mix together in Cuisanart.
- Add butter and mix until butter is the size of peas
- Add buttermilk until JUST combined
- Roll out dough on well floured board until 3/4 inch thick (Do not over roll the dough) and cut into circles with a biscuit cutter
- Spread egg wash over the top of each biscuit
- Bake at 375 for 8-12 minutes until just browned on top
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