Jumbo Flaky Buttermilk Biscuits
Craft jumbo biscuits using this recipe. Perfect for breakfast or sandwiches, these flaky delights guarantee a buttery sensation in every bite.
Equipment
- 1 Food Processor optional
Ingredients
- 5.5 cups All purpose flour
- 4 tsp Baking powder
- 4 tsp Sugar
- 3 tsp Sea salt
- 32 tbsp Cold cubed butter
- 2.5 cups Buttermilk
Instructions
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt
- Transfer dry mix to food processor then corporate the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs
- Transfer back large mixing bowl. Make a well in the center of the mixture and pour in the cold buttermilk. Gently stir until just combined. The dough will be shaggy.
- Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 1/2 inches thick.
- Fold the dough in thirds, like a letter. Pat it back into a rectangle and fold again. Repeat this process 2-3 times to create layers.
- Using a floured biscuit cutter, cut out biscuits and place them close together on the prepared baking sheet. For regular size biscuits cut into 16 squares but for jumbo, cut into 8 squares.
- Bake in the preheated oven for 5 minutes on 450 degrees for a quick rise. Then lower temperature to 400 degrees for the remainder of the 15-20 minutes or when golden brown.
- Brush the tops with melted butter for an extra buttery finish.