FLAKIEST Buttermilk Biscuits
I'm back from vacation! And if you have been following my blog for a while, can only mean one thing: re-baking everything I ate on vacation! Starting with buttermilk biscuits.
I went 1,5 weeks to the States, to visit my family. In West-Hollywood, LA, we had brunch at this cute and very popular place called 'The Butcher, The Baker, The Cappuccino Maker'. I ordered buttermilk biscuits, which came in a hot skillet. They were delicious!
My mother always made biscuits using Bisquick, but I prefer to bake them from scratch. And I learned some really helpful techniques with this recipe. Did you know you have to place the dough right next to each other so they will rise better? Me neither.
Buttermilk Biscuits: Sally's Baking Addiction
Makes 8-10 biscuits
- 2 and 1/2 cups (313g) all-purpose flour, plus extra for hands and work surface
- 2 Tablespoons aluminum free baking powder (yes, Tablespoons)
- 1 teaspoon salt
- 1/2 cup (1 stick; 115g) unsalted butter, cubed and very cold (see note)
- 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
- 2 teaspoons honey
- optional honey butter topping: 2 Tablespoons melted butter mixed with 1 Tablespoon honey