These biscuits are incredibly flakey, waiting to be pulled apart and smeared with butter. For best results, keep the butter and buttermilk as cold as possible. Our Sifted Red Spring Wheat Flour makes beautiful and flavourful pastries.
Buttermilk Biscuits
4.5 cups (615 g) Flourist Sifted Red Spring Wheat Flour
3 tsp baking powder
2 tsp kosher salt
1/4 tsp baking soda
1 1/4 cup (284 g) butter, cold and cubed 1/2"
1 1/4 cup (300 g) buttermilk, cold
Combine Flourist Sifted Red Spring Wheat Flour, baking powder, salt and baking soda in a food processor, and pulse until mixed. Add chilled butter and pulse a few times until butter is about the size of a pea. Transfer to a large metal bowl and gradually drizzle in the buttermilk, tossing together with a fork until a shaggy dough forms.
Turn the dough out onto a clean and lightly floured work surface and pat into a 1" thick square. Cut the dough into 4 sections using a bench scraper or knife and stack the sections on top of each other, this helps to create flaky layers. Press down gently to flatten.
Roll dough into a 1" thick rectangle, keeping edges as straight as possible (can trim if necessary). Cut into squares, this makes 9-12 biscuits depending on size. Place on a parchment lined baking sheet and freeze for 10 minutes.
Preheat oven to 400°F.
To create an egg wash, lightly whip up the egg white with 15ml water with a fork. Using a pastry brush, brush the tops with egg wash and place in oven. Bake for 20-25 minutes until deeply golden brown.
