Use your stand mixer to make these biscuits that are slightly crispy on the outside and light and flaky on the inside. Baste with melted butter and you just may have the perfect biscuit!
Keyword: baked goods, biscuits
Author: Pamela Baker
Preheat over to 425 degrees F.
Place flour, baking powder, sugar and salt into mixer bowl with whisk beater. On Speed 1, stir dry ingredients for a little under a minute to evenly distribute and blend dry ingredients.
Cut cold butter into cubes and add to mixer bowl with the dry ingredients. Turn to Stir Speed and mix about 1 minute, or until mixture resembles small crumbs a little smaller than peas. Stop and scrape bowl.
Change to mixing beater. Turn mixer to Medium Speed and add cold buttermilk. Mix until dough starts to cling to beater. Usually less than 30 seconds. Avoid overbeating.
Turn dough onto lightly floured surface and gently pat the dough to 1/2-inch to 1 inch thick rectangle. Fold the dough over onto itself into thirds. Pat the dough until it's about 3/4" thick. Cut with floured 2-inch biscuit cutter or floured glass.
Place on baking sheet (line your baking sheet with parchment paper for easy clean-up) and brush with melted butter, if desired. You can also lightly grease a baking pan or cast iron skillet.
Bake at 425° F for 12 to 15 minutes, until golden. Serve immediately.
Substitute buttermilk or heavy cream for the milk.
Substitute shortening or coconut oil for the butter.
Store leftover biscuits in airtight container for several days at room temperature.
Don't have buttermilk? You can add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let sit for about 30 minutes. Stir before using.