A quick and easy buttermilk biscuit recipe perfect for brunch for 2 or 5 small biscuits throughout the week
Course: bread, Breakfast
1cupall purpose flour
3tbspbuttercut into small pieces and frozen for at least 15 minutes
Heat the oven to 450°F.
In a food processor, blitz together the flour, baking powder, salt, baking soda, and butter until it resembles coarse crumbs. Add the buttermilk and mix until it just comes together.
Turn out the mix onto a floured board and fold until everything comes together as a dough. Shape in a rough square then cut into 4. Or, you can trim the sides and form one extra biscuit from the trimmings.
Brush the tops with butter. Place in a lightly buttered/oiled cast iron pan or on a baking sheet and bake until golden brown on top, 15-18 minutes.
Remove and let cool slightly before enjoying. Keep them on the counter in a container if you don't finish them right away. If they're going to last longer than 2 days, pop them in the fridge, then lightly toast to revive. Enjoy!
If you don’t have buttermilk, use a simple substitute of a scant 1/2 cup milk with 1.5 tsp white vinegar.