Mini Buttermilk Biscuit
Calling all the Biscuit Lovers out there! While everyone else was making sour dough amidst the quarantine, Ive been busy grating butter and making biscuits! I’ve had a lot of biscuits in my life but there isn’t many better than a crispy exterior with a soft flaky center with layers on layers. I’ve perfected these Mini Buttermilk Biscuits, and can’t wait for you to try them for yourself. Enjoy!
Mini Buttermilk Biscuits
Ingredients:
4 Cups Unbleached Flour
2 Tablespoons Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon of Salt
2 Sticks of Butter (Cold)
4 Eggs (One for Egg Wash)
2 Cups Buttermilk (1/2 Cup for Egg Wash)
Instructions:
Preheat Oven to 425 degrees.
Combine all dry ingredients into a large mixing bowl. Whisk well until everything is combined and very fine.
Grate your two sticks of cold butter into the dry ingredients. Move the grate around the bowl while grating so the butter is evenly distributed. You may want to fold the flour periodically while you are adding the butter.
Next you will combine the Butter and Flour together until it is crumbly and in small pieces. Don’t over work the Flour because you don’t want the butter to melt.
Crack 3 Eggs into a small bowl and whisk together. Once combined you will add the Egg into your dry ingredients. Mix until it looks evenly distributed.
Add your 1.5 Cups of Buttermilk into the large mixing bowl, until combined. The dough should have a sticky touch at this point.
Turn your dough out onto a liberally floured surface and fold until it is no longer sticky. You should still be able to see the butter pieces.
Roll the dough out till it is about 1-1.5 inches thick, cut with a floured biscuit or round cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
Place the biscuits on a lightly greased baking sheet to one lined with a silpat sheet.
Whisk together, 1 Egg and 1/2 Cup Buttermilk for Egg Wash. Brush the tops of the Biscuits.
Bake for 15-20 minutes, or until golden brown.
Serve with butter and jelly!
