These melt-in-your-mouth biscuits are a cinch to mix up for breakfast or even as a quick companion for soup or chili. Homemade cultured buttermilk adds a delicious and satisfying tang to this recipe!
You will need:
- 1 c. flour- spelt or hard white whole wheat would work nicely in this recipe. Or use half whole wheat flour and half unbleached all-purpose flour.
- 4 t. baking powder- preferably aluminum-free
- 1/2 t. sea salt
- 1 T. sucanat or other unrefined sweetener
- 1/4 cup cold butter
- 1 cup buttermilk (may need more or less, depending in the flour. Homemade cultured buttermilk is the best here!)
Mix flour, baking powder, salt, and sucanat together in a large bowl.
Cut in the cold butter until you have pea-sized butter chunks.
Place on an ungreased baking sheet. I like to leave the edges slightly touching as it makes for a softer biscuit. If you prefer crunchy biscuits, then spread them out a bit more.
Bake in a preheated 425 degree oven for approximately 10 minutes. Cool on a wire rack.
Use cold butter
Do NOT overknead. The heat from your hands will cause the butter to melt, resulting tough, non-flaky biscuits. Handle the dough just enough to get it to form a ball, then gently pat it out on the countertop.
Do NOT overbake. At my house, we prefer soft, tender, biscuits, not hockey-pucks. Therefore, always be sure to set your oven timer for several minutes less than the recipe calls for. I usually pull mine from the oven when the bottoms are golden brown. Generally, the tops are not brown.