Light and Flaky Buttermilk Biscuits
Prep: 5 min
Bake: 25 min
Yield: 6 Biscuits
This recipe replaces some of the usual all-purpose flour with extra-fine Swans Down® Cake Flour (made with fine winter wheat and sifted 27 times), which results in a light and flaky, melt-in-your-mouth biscuit. Serve the hot biscuits slathered with butter at any family meal from breakfast onwards. Drizzle some cane syrup on a hot buttered biscuit and you've got dessert.
- 1 ¼ cup Swans Down® Cake Flour
- 1 ¼ cup all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon fine salt
- 1 ½ sticks unsalted butter, very cold, cut into cubes
- ¾ cup buttermilk
- PREHEAT oven to 425℉.
- SIFT together the flours, baking powder and salt in a large mixing bowl.
- TRANSFER flour mixture and butter to the bowl of a food processor and pulse 6 or 7 times until butter is incorporated and mixture looks like coarse crumbs.
- TRANSFER dough mixture back to mixing bowl and add buttermilk. Mix until just combined.
- TURN dough out onto a lightly floured work surface and roll out to a ½-inch thick sheet. Fold dough in half and roll out again to ¾-inch thickness. Using a biscuit cutter, cut out 6 biscuits, using the scraps.
- PLACE biscuits on a baking sheet and bake for 12 to 15 minutes or until golden brown on top.
- SERVE immediately