Carla Hall Buttermilk Biscuits Recipe
A good biscuit should have a crisp, golden exterior and a soft, fluffy center that practically melts in your mouth!Carla Hall’s recipe gets the texture spot on, thanks to the magic of buttermilk and cold butter worked into the dough.The key to light, flaky layers is handling the dough as little as possible—overworking makes them tough.Using a sharp biscuit cutter helps ensure clean edges that allow for better rising in the oven.Brushing the tops with melted butter right out of the oven adds just the right touch of richness.For the best results, freezing the cut biscuits for 10 minutes before baking helps them keep their shape!
Servings: 8
Ingredients
- 8 tbsp Butter cold
- 2 1/2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1 tbsp Sugar
- 1 tsp Salt
- 1 1/4 cups Buttermilk
Instructions
- Preheat your oven to 450°F (about 232°C).
- Line a baking sheet with parchment paper or lightly butter it to prevent sticking.
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
- Keep them ready for the next step.
- Cut the cold butter into small cubes.
- Mix it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
- Add the buttermilk to the mixture.
- Stir gently just until the dough comes together.
- Be careful not to overmix it.
- Turn the dough onto a floured surface.
- Gently pat it to about 1/2-inch thickness without kneading too much.
- Cut out rounds using a 2-inch biscuit cutter.
- Place them on the prepared baking sheet.
- Bake in the preheated oven for about 12 to 15 minutes or until golden brown.
- Remove them and let them cool for a moment before serving.