Mile High Buttermilk Biscuits
A light and fluffy biscuit that rises high.
Servings 16
Ingredients
- 4 cups flour
- 4 teaspoons Bakewell Cream
- If you can't get your hands on Bakewell Cream, substitute 4 teaspoons of baking powder for the Bakewell Cream, then omit the baking soda
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup cold butter
- 1 3/4 cup cold buttermilk
- extra buttermilk for brushing tops of biscuits
Instructions
- Mix and sift dry ingredients into a large mixing bowl.
- Add butter and mix with a pastry blender.
- Add buttermilk all at once and stir quickly with a fork.
- (You may need to add a little more buttermilk to make a nice soft dough.)
- Turn out on a floured board and knead 5 or 6 times.
- Roll or pat into a rectangle that is 3/4" thickness.
- Cut with biscuit cutter and place on baking sheet.
- Brush tops of biscuits with buttermilk.
- Bake at 475° for 5 minutes.
- Turn off heat and leave in the oven for 5-10 minutes until golden brown.
Notes
If you can't get your hands on Bakewell Cream, substitute 4 teaspoons of baking powder for the Bakewell Cream and omit the baking soda.