Classic flaky buttermilk biscuits, brushed with an egg wash for a golden top.
Prep: 40 min (incl. chilling)Bake: 15-20 minOven: 400°FYield: ~12 biscuits
Steps
- Whisk together the flour, baking powder, and baking soda in a large bowl. Add the cold butter and cut it in with a pastry blender until the pieces are even and pea-sized.
- Mix in the 2 beaten eggs until combined. Add the buttermilk and mix just until the dough comes together into a sticky mass. Chill for 30 minutes.
- Position an oven rack in the middle and preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Turn the chilled dough out onto a floured surface. Press by hand (or roll) into a round about 1/2 inch thick.
- Cut biscuits with a 2-3 inch biscuit cutter and place them on the parchment-lined sheet.
- Mix 1 beaten egg with 1 tablespoon buttermilk and brush over the tops of the biscuits.
- Bake until golden brown, 15-20 minutes.
Ingredients
- 4 cups self-rising flour
- 2 tbsp baking powder
- 1 tsp baking soda
- 3/4 lb salted butter, cold and cubed (about 3 sticks) — keep cold until ready to cut in
- 2 large eggs, beaten
- 1 1/2 cups buttermilk, cold
For the egg wash
- 1 large egg, beaten
- 1 tbsp buttermilk
Questions about this recipe?
Talk to a Rural Valley Farms chef — we're happy to help with substitutions, scaling, or anything else.