Buttermilk Biscuits

This recipe makes 20 light and fluffy biscuits. They can be jazzed up with
grated cheddar cheese or green onions.

Servings: 20

Author:

Side Dish baked goods

All Year

Bread buttermilk

🧂 Ingredients

1 Prepare the coals to a medium-high heat.
2 In a large bowl, whisk together the flour, salt, baking powder, baking soda and
sugar. Add the cold butter and work with a pastry cutter until the mixture
resembles coarse meal.
3 Fold in the buttermilk with a rubber spatula until the dough just comes
together. Don’t over-mix; the dough should be soft and wet.
4 Transfer the dough to a lightly floured work surface. Lightly dust the top of
the dough with flour and roll out until the dough is roughly ¾-inch thick.
Generously flour to keep the biscuits from sticking to the surface or the
cutter.
5 Cut out the biscuits with a 2½-inch round biscuit cutter (or the mouth of a
drinking glass) and place in a greased Dutch oven—the biscuits should be barely
touching each other.
6 Flour the cutter between each cut. Gather up the scraps and gently fold
together. Roll out again and cut out a few more biscuits.
7 Place the Dutch oven on the coals, put on the lid and cover it with a layer of
coals. Bake the biscuits for about 20 to 25 minutes, until golden brown. Remove
the lid, allow to cool slightly and serve with whipped butter, jam and honey.