Buttermilk Biscuits

Directions

• Begin by cutting you butter up into dime size chunks. Once you have it diced up, place the dime sized chunks of butter in the freezer for at least 15 minutes. The longer you can leave it the better, this will help the butter not melt out of the biscuits*
• If making your own homemade buttermilk, this is when you would begin to do that.
• Preheat your oven to 450°
• While the butter is freezing and the buttermilk is churning, measure out your dry ingredients into a large bowl.
• Add in the frozen butter to the dry ingredients and “squish” it together between your hands to flatten the butter and make it just a little bit smaller. Just do it a few times, you don’t want to butter to become too small or over work it. Then the biscuits will not have their signature buttery flakey layers.
• Add in your wet ingredients, exuding the heavy whipping cream.
• Mix the dough together with your hands. This will ensure that the dough comes together just right, but does not get over worked. Mix until there is very little dry bits of flour in the bowl and dough. The dough will be lumpy from the butter and should be stiff- only mix for about 5 minutes
• Lightly flour your countertop and place the dough ball there. You will want to roll your dough out into a square that is approximately 3/4-1inch thick (you can make them thicker if your prefer). I will just lightly press my rolling pin down on my dough to create this thickness and shape.
• Take a medium sized biscuit cutter and cut as many biscuits as you can from the dough square you have created.
• Set those aside. Then smush and reshape your dough to create another square. Cut out as many biscuits from that square as you can. Repeat this step until you run out of dough.
• Place biscuits about 1/2 inch apart on a lined baking sheet (I prefer to use parchment paper to line mine) and then allow biscuits to sit in the fridge for at least 15 minutes- the longer the better.
• Once you have taken them out of the fridge, brush the tops with the heavy whipping cream. This is optional, it just gives the biscuits a little extra color to the tops.
• Bake biscuits for 15-20minutes, or until golden brown. If you did not top with heavy cream they will be more of a pale brown.
• Remove from oven and enjoy with some fresh-homemade butter or delicious jelly!