Delicious on your brunch table, these biscuits – from Donna Dooher of Mildred’s Temple Kitchen in Toronto – can be sweet or savoury, depending on what you serve with them.
Best Buttermilk Biscuits
Donna Dooher's recipe for fluffy buttermilk biscuits, perfect for your brunch table.
Ingredients
- 1½ tsp active dry yeast
- 1 tbsp warm water
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp granulated sugar
- 1 tsp sea salt
- 1 cup cold unsalted butter
- 1 cup buttermilk
- 2 tbsp unsalted butter melted
Instructions
- Arrange oven rack to middle of oven, then preheat to 400°F. Line baking sheet with parchment paper.
- In small bowl, stir together yeast and warm water until dissolved; wait until foamy, about 5 minutes. In large bowl, sift flour, baking powder, baking soda, sugar and salt. Using coarse side of box grater, grate butter into flour mixture; toss to combine.
- Using fork, stir in buttermilk and yeast liquid until flour mixture is incorporated and forms a shaggy ball. Turn out onto a lightly floured surface and gently knead until smooth, about 2 minutes. Roll out and form into a 1-inch thick square shape.
- Dust a chef’s knife with flour and cut dough into 2-inch squares. Arrange biscuits 2 inches apart on prepared baking sheet.
- Brush tops with melted butter, then bake until puffed and lightly golden, 15 to 18 minutes.
