EXTRA FLUFFY BUTTERMILK BISCUITS

EXTRA FLUFFY BUTTERMILK BISCUITS

 SERVINGS 12 

Ingredients:

• 2 cups King Arthur Unbleached All -purpose flour
• 1⁄4 teaspoon baking soda
• ½ honey
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 6 tablespoons unsalted butter, frozen
• 1 cup buttermilk

Directions

1. Preheat oven to 475°. For flaky layers and pockets, use cold butter. Cold is an absolute must. Grate frozen butter. Mix together grated butter and flour in a medium bowl. Chill 10 minutes.
2. Make a well in center of the dry ingredients. Add the liquid ingredients, buttermilk, and honey to balance out the salt. Stir. Dough will be sticky.
3. Turn dough out onto a lightly floured surface. Using a lightly floured rolling pin, roll dough into a rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Mold it together with your hands. Form into a rectangle. Repeat rolling and folding process 4 more times. Folding and flattening creates layers.
4. Roll out with a rolling pin and cut into circles. The dough should be about 1/2 inch thick. Cut with a 2 1/2-inch floured a round cutter to cut into rounds. When cutting the dough do not twist the cutter Twisting it will seal off the biscuit edges, preventing the biscuits from rising. Brush with a little buttermilk.(optional)
5. Place dough rounds on a parchment paper. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter and E n j o y!

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Photo credit: jeffreyw on Visualhunt.com / CC BY