Light and Flaky Buttermilk Biscuits
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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
  1. PREHEAT oven to 425℉.
  2. SIFT together the flours, baking powder and salt in a large mixing bowl.
  3. 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.
  4. TRANSFER dough mixture back to mixing bowl and add buttermilk. Mix until just combined.
  5. 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.
  6. PLACE biscuits on a baking sheet and bake for 12 to 15 minutes or until golden brown on top.
  7. SERVE immediately
  • Mary Gant says:

    Do it have to be pulse..don.t own a food processor…thank you

    • Swans Down says:

      Hi Mary, you can make these without a food processor. Just whisk the dry ingredients together in a bowl and cut in the butter using two knives or a pastry blending tool, and then carefully blend in the buttermilk with a fork. Just be careful to not “overmix.” Happy baking!

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