Homemade Buttermilk Biscuits

Ensure the baking powder is labeled "aluminum free", this is an extra precaution to avoid a chemical aftertaste, (although I don't taste one with regular baking soda, some are more sensitive to this aftertaste than others).

1 Tablespoon baking powder + 1/2 teaspoon baking soda may also be used.

To properly measure the flour, take a spoon and scoop it into the measuring cup as opposed to dipping the measuring cup into the flour. Use the knife to level off the top. This is important to have an accurate measurement.

Alternatively, you can weigh the flour. 2 ½ cups all-purpose flour is equal to 300 grams. Be sure to subtract the measuring cup from the weight.

Salt: Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use Redmond Real Salt.

Butter: I use salted butter for this recipe but feel free to use unsalted. Land O' Lakes or Cabot Butter are my preferred brands. If you have frozen butter, you can shred it and incorporate it into the dough instead of refrigerated butter.

If you don’t have honey, an equal amount of sugar can be used in the biscuits and you can brush the tops with just butter. (But honey really adds *great* flavor!)

Don’t overmix the dough or it will become too dense and won’t be as flakey and soft.

Buttermilk Substitutes (Yields 1 cup):

• 4 tablespoons milk + 3/4 cup sour cream.
• 2 tablespoons milk + enough plain yogurt to make a cup.
• 1 tablespoon white vinegar + enough milk to make a cup. Let sit for 5-10 minutes.
• 1 tablespoon lemon juice + enough milk to make a cup. Let sit for 10 minutes. It'll look curdled. Stir to combine.

Make-Ahead Method

• Method #1: Prepare the dough and cut the biscuits. Refrigerate for up to 2 days prior to baking. Alternatively, you can prepare the dough and complete the folding steps, cover the dough with plastic wrap and cut the biscuits prior to baking.
• Method #2: Make dough and cut biscuits as outlined. Flash freeze on a baking sheet for 2 hours, then store in a freezer bag for up to 3 months.
• Let them defrost in the fridge overnight, then bake as outlined.

Storage

• Store in an airtight container and refrigerate for up to 5 days.
• Refrigerated biscuits retain more moisture and therefore taste better when reheated (vs. storing at room temperature).