Butterworks Buttermilk Biscuits

Served warm, cold, or as a baked-on topping to your favorite hearty stew, these tender and flaky biscuits are sure to be a family favorite.

INGREDIENTS & INSTRUCTIONS

Preheat oven to 425 F

Combine and whisk dry ingredients together:
2 1/2 Cups all purpose or whole wheat pastry flour
2 Tbsp Baking powder
1 tsp salt

1 stick (1/2 cup) very cold butter, cut into small cubes or pats, blend with dry ingredients by hand, with a pastry blender or gently pulse in a food processor.

Pour 2 Cups Butterworks Farm Buttermilk into a well in the center of dry ingredients. Drizzle with 2 Tbsp honey (optional)

Fold to incorporate into dough. Do not overmix.

Turn onto a floured surface, flip, turn and roll dough to a rectangle 3/4 inch thick.

Fold dough in thirds, turn 90 degrees and roll to 3/4 thick again. Repeat the folding and rolling process once more then cut biscuits with a straight down motion (not twisting or sawing- which seals the edges and limits the layers rising).

Place biscuits on a cast iron skillet or parchment lined baking sheet.

Brush biscuit tops with heavy cream, buttermilk or Honey Butter: 2 Tbsp melted butter with 1 Tbsp honey!

Bake 15-20 minutes

Serve hot (but they are still good cold)

Adapted from Sally’s Baking Addiction