I hate dry and crumbly biscuits. I mean, carbs aside, what's more satisfying than a moist, fluffy, warm Easy Buttermilk Biscuits? Mmm. Smothered in butter. And honey.
6tablespoonunsalted buttercold and diced into small pieces
1cupcold buttermilk
Instructions
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
Add dry ingredients (flours, baking powder, baking soda, salt and sugar) in the bowl of a food processor and pulse a few times to combine. Add butter and pulse 6-8 times until butter is evenly dispersed and broken into very small pieces.
Add buttermilk and pulse until mixture is just combined. Do not over-mix. If mixture seems too dry (should be quite moist), add a little more buttermilk as needed and pulse again.
On a lightly floured surface, pat the dough into a thick ¾-inch to 1-inch circle. Use your hands to pat the dough, not a rolling pin. Try to handle the dough as little as possible, as you don't want the butter to melt or the gluten in the dough to get too activated.
Using a biscuit cutter or the rim of a glass cup, cut out as many biscuits as possible from the circle. Gently transfer biscuits to baking sheet. If you prefer biscuits to be soft on all sides, place them all touching on the baking sheet. If you prefer the sides to be crisp, place about 2 inches apart.
Combine left-over dough and pat into another circle. Repeat as needed until all dough is used. Discard scraps if necessary.
Bake until tops are lightly brown, about 8-12 minutes.