These guys make a quality breakfast sandwich, are a great dipper for a hearty soup, and are the perfect vessel for your favorite jam or gravy! There are tons of amazing biscuit recipes out there that are truly works of art on their own, but I wanted to make some that didn't require a lot of prep work or kneading and that would be ready in less than an hour. Mine came out fluffy but still dense enough that they can hold up to heavier toppings. Below is what I came up with!
Servings: 8
Prep Time: 15 min
Total Time: 45 min
INGREDIENTS:
2 cups flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1/2 cup (1 stick) butter, cut into small cubes
1 cup buttermilk (make sure it's cold!)
1 egg (for brushing the top)
DIRECTIONS:
Put the butter in the freezer for 10 minutes.
Preheat oven to 425 degrees. Prepare a cookie sheet by spraying it with cooking spray or placing a silicon baking mat on top.
In a food processor, mix together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter and pulse until the butter has broken down into small pieces into the dry ingredients. *If you don't have a food processor, you can use a pastry cutter or a couple forks to get the butter incorporated.
Dump the flour/butter mixture into a large bowl, add in the buttermilk, and mix with a spoon until just combined. The goal is to still have little pockets of solid butter in the dough, so try not to over mix.
Using a 3 inch ice cream scoop or even your hands, make 8 biscuits and drop them onto your prepared cookie sheet, about 2 inches apart.
In a small bowl, beat an egg with a splash of any leftover buttermilk. Brush the egg mixture liberally over the top of each biscuit mound. Sprinkle each mound with a little salt.
Bake for 15-18 minutes until the tops are golden.
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