Flaky Buttermilk Biscuits
How to make flaky buttermilk biscuits in a food processor
Calories per serving: 201kcal
Ingredients
- ½ cup (113.5 g) unsalted butter, unsalted (1 stick)
- 1 ½ cups (187.5 g) *flour
- 2 teaspoons (2 teaspoons) baking powder
- 1 teaspoon (1 teaspoon) sea or Kosher salt
- ¾ cup (180 g) buttermilk
Instructions
- Preheat the oven to 400 °F (204 °C)
- Mise En Place
- Cut the butter into 1/4 inch cubes and put it in the freezer for about 10 minutes.
- Insert an S blade in the bowl of your food processor. Add the dry ingredients to the bowl. Agitate the processor to aerate.
- Put the butter into the processor and pulse it until the prices of butter are very small about 5 or six times.
- Add the buttermilk and pulse until a ball of dough forms. STOP.
- Put the dough on a floured surface. Shape it into a flat ball then roll it out to about 1/4 inch thickness. Fold the dough, pat it down and roll it again to 1/4 inch thickness. Do this three more times.
- On the final rollout, get your biscuit cutter and cut the biscuits out and put them on a cookie sheet. Leave about a half-inch distance between them.
- Bake the biscuits for 18-20 minutes or until they have risen and are a golden color.
Notes
If you don't have buttermilk, by all means, use regular whole milk. Plain yogurt can also be used in the same amount.
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