Buttermilk Biscuits
Today we are making, as we call them on this side of the planet, biscuits. This is a wonderful, simple recipe full of butter and buttermilk.
In the United States and some parts of English Canada, a "biscuit" is a quick bread, somewhat similar to a scone, and usually unsweetened. Leavening is achieved through the use of baking powder or, when using buttermilk, baking soda. Biscuits are usually referred to as either "baking powder biscuits" or "buttermilk biscuits" if buttermilk is used rather than milk as a liquid.
There is nothing better than to wake up on the weekend and have a cup of coffee and a big hot biscuit with butter and jelly. This recipe is amazing and I hope you enjoy it as much as I have.
INGREDIENTS:
2½ teaspoons (12 Grams) baking powder
2 teaspoons (10 Grams) kosher salt
2 teaspoons (10 Grams) sugar
¼ teaspoon (1 Gram) baking soda
3½ cups (450 Grams) all-purpose flour, plus more for surface
1 cup (2 sticks) (230 Grams) chilled unsalted butter, cut into ½-inch pieces, plus more, melted, for brushing
1 cup (240 ml) chilled buttermilk
