The classic flaky, buttery biscuits made with buttermilk or soured milk. Delicious either way!
Prep Time25mins
Cook Time20mins
Total Time45mins
Course: Side Dish
Cuisine: American
Servings: 12biscuits
Ingredients
3cupsall-purpose flour, (~4 cups if using freshly ground flour – soft white wheat recommended)
2 ½tablespoonsevaporated cane sugar or honey
1 ½tablespoonsbaking powder
1teaspoonsea salt
8tablespoons1 stick cold butter, cubed
⅔cupsour milk or buttermilk
½cupwhole milk
Instructions
Prepare your oven and pans. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Cut the butter into the dry ingredients. Sift or whisk together all dry ingredients. (If you're using honey rather than sugar, add it later by stirring it into the milks before adding it to the dough.) Cut and rub the butter into the flour mixture until it forms pea-sized pieces and loosely holds together when pressed in your hand.
Make the dough. Add the sour milk and whole milk (and honey, if using). Mix just to combine the ingredients – don't overmix.
Roll and shape the dough. Roll the dough out to a 1-inch thickness on a lightly floured work surface, fold in half, turn, and roll, fold, and turn again. Repeat the folding and rolling 3 or 4 times for a final thickness of 1 inch. Cut the dough into rounds using a 3-inch cutter, rerolling and cutting the scraps until you have 12 rounds.
Bake the biscuits. Place the biscuits on the prepared baking sheet. Brush the tops with a little milk to make the tops shiny, if desired. Bake until golden brown, 15-18 minutes. Let cool on wire racks.
Notes
How to make buttermilk substitute for biscuits: Mix 1/2 cup milk with 2 tablespoons lemon juice. Stir well and let sit for 1-2 minutes to thicken.