The acidity in buttermilk coaxes tenderness from baked goods, like in these biscuits that bake up super fluffy on the inside and crisp on the outside.
- 4 tbsp melted butter, divided
- 3 ½ cups all-purpose flour, divided
- 1 ½ tbsp baking powder
- ¾ tsp baking soda
- 1 ½ tbsp sugar
- ¾ tsp salt
- 6 tbsp (¾ stick) butter, cut up and cold
- 2 cups low-fat buttermilk
- Preheat oven to 450°F. Grease a 9x13-inch metal baking pan with 2 tbsp melted butter. Sprinkle ½ cup flour in wide, shallow dish.
- In a food processor, pulse remaining 3 cups flour, baking powder, baking soda, sugar, and salt. Add the cold butter and pulse to form coarse crumbs. Transfer to a large bowl.
- With a rubber spatula, stir the buttermilk into flour until just combined. With greased ¼-cup measuring cup, scoop heaping cupful of dough onto flour in dish. Lightly sprinkle top and sides of mound with some flour from dish to coat. With floured hands, place biscuit in greased baking pan, leaving excess flour behind in dish. Repeat to form 12 mounds in total, arranging in 3 rows of 4 in baking pan, spacing slightly apart.
- Drizzle tops with remaining 2 tbsp melted butter. Bake 15–20 min., until golden brown on top. Cool slightly in pan. Carefully invert onto wire rack.
To make these ahead, cool the biscuits completely, store in an airtight container, and keep at room temperature up to 3 days. Reheat in 350°F oven 10 min.
- February 2019