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The flakiest buttermilk biscuits ever!
Prep Time: 00:10
Cook Time: 00:20
2 1/4 cup all purpose flour (280 grams)
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
9 tablespoons cold unsalted butter
3/4 cup cold buttermilk
1 teaspoon water
1Preheat your oven to 425 degrees.
2Dice your butter into small pieces and then return to the fridge to chill while you gather your dry ingredients.
3Whisk together the flour, baking powder, salt and baking soda.
4Add the diced butter to the flour mix and, using your fingers, rub the butter into the flour until it resembles coarse corn meal. (or use a pastry cutter if you have hot natured hands)
5Add the cold buttermilk to the bowl and use a spatula or your hands to combine. Don't work it too much - just until the flour is evenly moistened.
6Dump everything out onto your clean counter and bring it together into a mound using your hands.
7Roll out to about 1 inch think and then fold the dough like a letter (1/3 up to the middle and then 1/3 down on top of your first fold). Roll the dough out once more to about 1/2-3/4 inch thick depending on how thick you prefer your biscuits.
8Use a biscuit cutter or a pint glass to cut out the biscuits, re-rolling to use all of the dough. Don't twist the cutter! Just cut straight down - twisting the cutter will ruin your flaky layers. Place the biscuits on a lined baking sheet - they should be touching but not crowded.
9Whisk together the egg and water and brush the tops of the biscuits. Sprinkle with coarse salt if you're feeling it.
10Bake until golden brown and cooked through, about 12-15 minutes depending on the size of your biscuits. (You can check for doneness but lifting up one of the layers to see if the middle is still doughy. If so, return to the oven for a couple more minutes.)
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