Montana Style Buttermilk Biscuits
Crispy, buttery biscuits with loads of flaky layers and a soft center. These Montana Style Buttermilk Biscuits are great for a weekend family ranch style breakfast, smothered in sausage gravy or sweet homemade strawberry jam.
Equipment
- 1 box grater
- 1 sheet pan lined with a silicone pad
- 1 Rolling Pin
- wet measuring cup
- dry measuring cups
- measuring spoons
- mixing bowls
- mixing spoons
Ingredients
- 3 cups flour
- 2 tbs sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp salt
- 2 sticks butter
- 1 1/4 cups buttermilk
Instructions
- Preheat your oven to 400 degrees, place the rack in the upper third of your oven.
- Mix dry ingredients together in a large bowl and whisk to combine.
- Remove two tablespoons from the cold butter sticks and set them aside.
- Coat the remaining butter sticks in the dry ingredients, and grate them into a bowl. Make sure the butter stays cold. The flour will help prevent your hands sticking or melting the butter to badly. You want the butter to have long strands. If it gets warm, refrigerate for 15 minutes.
- Add the cold butter to the dry ingredients, mixing to coat all the butter with the flour. Ensure that the butter is separated and in small pieces.
- Once the butter is incorporated, add the buttermilk. Mix until just combined. It will not be a tight ball. It will be very loose and crumbly.
- Dump the mix onto a floured workspace, and form into a square. Use a bench scraper or a metal spatula to bring it together. Using something metal will help prevent the butter from melting. It should be about 7x7 inches.
- Fold the bottom half of the dough square to the middle, and then bring the top half down to meet. This will resemble folding a letter for an envelope.
- Then roll it out, flattening it into a 7-inch square again. Do this folding and rolling 5 times. Then roll into an 8-inch square and cover with plastic wrap on a silicone or parchment-lined sheet pan for 30 minutes in the refrigerator.
- Remove and place on a floured workspace. Trim all the sides with a floured, sharp knife. This is important because the clean, cut sides will allow all the layers to rise during the baking process.
- Cut into 9 even squares and place on the silicone lined sheet pan, evenly space about an inch apart. You can also use a round biscuit cutter. Dip the cutters edge into flour and press into the dough in one swift push to the bottom. lift straight out and do not twist the cutter. This can seal the edges and prevent the layers from puffing.
