I first made these biscuits for Thanksgiving last year and hands down they are the best biscuits ever. Gone are the days of buying tubes of preservative-laden, artificially flavored biscuit dough, though I must say I miss the entertaining “pop” of opening those cylinders. These crispy on the outside, soft and fluffy on the inside biscuits are absolutely delicious on their own or smothered in sausage gravy.
Mile High Buttermilk Biscuits
From Cook’s Illustrated
2 C flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
1/2 tsp baking soda
4 Tbsp unsalted butter
1 1/2 C buttermilk
Additional flour
2 Tbsp melted butter
Preheat oven to 500ºF. Spray a 9 in springform or cake pan with some nonstick spray.
Add flour, baking powder, baking soda, sugar and salt to a bowl and mix the ingredients together evenly. Using a fork or pastry blender, cut in the butter until the pieces are no bigger than a small pea. Fold in the buttermilk until everything is just blended, and there are no streaks of flour remain. Do not overmix, the mixture should still be lumpy.
Line a plate or tray with some flour and using a 1/4 C measuring cup or 1/4 C ice cream/cookie scoop, scoop out balls of the dough onto the tray of flour. Flour your hands and roll each ball around in the flour to evenly coat them in a layer of flour. The dough is very wet and very sticky. Place the dough balls into the prepared pan. Place 9 balls around in a ring and 3 balls in the center of the pan. Brush the tops of the biscuits with melted butter.
Bake for 5 minutes at 500ºF (middle rack) and then lower the temperature to 450ºF and bake for another 15 minutes.
In the past Ive always baked these in a cake pan or springform. Alternatively you can also bake them individually in a muffin pan which is what I did this time because I’m waiting for my newly ordered cake pans and springform to arrive. I baked these on the upper middle shelf and at 450ºF for the entire time of about 17 minutes.
