3 cups flour (can use 1/2 white flour and 1/2 wheat flour if desired)
1-1/2 teaspoons salt
1 Tablespoon sugar
1-1/2 teaspoons baking powder
1/2 cup butter
3/4 cup buttermilk (you can also substitute 'homemade' buttermilk- 3/4 cup milk + 2 Tablespoons lemon juice- which is what we did. They still turn out amazing). Feel free to also use our tip using buttermilk powder!
1/4 cup water
Preheat oven to 425 Degrees. Using a pastry blender or two knives, combine flour, salt, sugar, baking powder, and butter until crumbly. Mix in buttermilk, egg, and just enough water to make a workable dough Mix the dough until it is just barely combined (DON'T OVERMIX!) Roll the dough to 1 inch thickness on a floured cutting board. Cut with a 2 inch biscuit cutter (or circle cookie cutter, or round glass) Place biscuits on a greased baking sheet, touching one another, and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending on size and thickness.
TIPS FOR AWESOME BISCUITS:
- ONLY hand mix your dough! Don't bother with your fancy Bosch or Kitchen-Aid mixer on this recipe. Go old school. If you use your mixer, your dough will become too dry.
- Don't over mix! The best way to mix the dough is with a pastry blender or two knives, cutting the dough back and forth. This method takes a bit longer, but will ensure the perfect biscuit. You want little pieces of butter throughout your dough. This is the secret to light and flaky biscuits!
- Keep your dough fairly thick (1 to 1-1/2 inches). A tall and thick biscuit is much better than a thin and hard one. Keeping it thick will ensure a soft, chewy, delicious biscuit.