Buttermilk Biscuit Recipe with Bench Flour Bakers

Catie Fireman of Bench Flour Bakers in Astoria, NY shows us how to make buttermilk biscuits during the Queens Craft Brigade Variety Show.

Ingredients:

3.5 cups of flour
2 tsp kosher salt
1 tsp sugar
2.5 tsp baking powder
1/4 tsp baking soda
8oz (two sticks) unsalted butter
1-1 1/4 cups buttermilk

Recipe:

Pre-heat oven to 350* F
Mix all dry ingredients in large mixing bowl.

Cut cold butter into cubes and add to dry ingredients.

Rub butter into the dry mixture with your fingers until there are no large chunks of butter left, slightly larger than “pea-sized.”

Pour buttermilk into dry mixture and mix with your hands until dough forms. If there are dry bits at the bottom of the bowl, add more buttermilk one tablespoon at a time.

Gently knead dough until it comes together and dough feels tacky and moist.

Roll out dough on work table (or pat down) evenly until the dough is about 1” tall.

Cut out biscuits with cookie cutter of your choice, and re-roll “scraps” until all dough is used.

Egg wash (one egg + tablespoon of milk or water) tops of biscuits and bake for about 20-25 minutes, rotating the pan halfway through.

The biscuit is done when it is golden brown on top, on bottom, and when it feels light in your hand.