Well, this recipe was introduced to me by one of my teachers, but I removed a couple of ingredients from that list for simplicity and tweaked the directions a bit to help with efficiency. I’ve fallen in love with these biscuits, and baking has slowly started to become a hobby of mine as a result. This recipe only requires six simple ingredients and is overall a perfect recipe for amateur bakers.

Yields: 8-12 biscuits depending on size

Ingredients:

• 2 cups (260 grams) Flour, plus more for shaping/kneading the biscuits
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt (if using regular butter that contains salt, only use 1/2 teaspoon of salt)
• 5 Tablespoons (2.5 ounces) cold no-salt butter cut into chunks
• 3/4 cup + 2 Tablespoons of Buttermilk or Yogurt (If you don’t have Buttermilk or Yogurt, you can use regular milk, add 1 Tablespoon of white vinegar or lemon juice to one cup of milk, let stand for 5 minutes. Or add 1 & 3/4 teaspoons of cream of tartar to one cup of milk.)

Do Ahead: Cut the 5 Tablespoons of butter into small chunks (about 10-15) and place in a small plate/bowl in the refrigerator. When you are ready to make your biscuits, the cold butter will work better in this recipe.

Directions:

1. Heat the oven/air fryer to 450 degrees F
2. Mix the flour, baking powder, and baking soda together in a large bowl.
3. Add the cold butter and press it into the flour mixture until well combined.
4. Add the buttermilk and stir just until the mixture until the mixture is well combined.
5. Spread some flour on your work surface and turn the dough out onto the flour
6. Knead the dough a few times. Add flour to hands if dough is sticky.
7. Press the dough into 3/4 inch thickness and cut into biscuit rounds. You can use a glass or can to do this.
8. Put the biscuits on an ungreased baking sheet.
9. Bake for 8 to 10 minutes or until golden brown.

These buttermilk biscuits are great with butter and/or honey and are also an amazing way to involve carbs and fiber in your diet!

Enjoy!

-Jenna G.