Buttermilk Biscuits

 

Ingredients

4 cups self-rising flour, plus more for the work surface*

2 tbsp baking powder

1 tsp baking soda

3 sticks salted butter (¾ pound), cold, cut into ½-inch pieces or grated

2 large eggs, beaten, plus 1 large egg for brushing

1½ cups buttermilk, or as needed, plus 1 tablespoon for brushing

Strawberry jam or gravy, for serving**

 

Preparations

Mix dry ingredients and cut in butter:

In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.

Stir in eggs and buttermilk:

Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.

Preheat the oven:

Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.

Shape chilled dough into a round: 

Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about ½ inch thick. Cut out biscuits:

Use a floured 2¾-inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.

Transfer biscuits to baking sheet:

 Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.  

Brush biscuits with egg wash:

In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.

Bake biscuits until golden:

Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.

Enjoy your fresh biscuits:

Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired.** Store leftovers in an airtight container at room temperature for up to 2 days.

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