Skyscraper Buttermilk Biscuits

My kids and I have a favorite Saturday brunch spot called Communal.  They make the most amazing buttermilk biscuits.  They are buttery, oh so buttery.  They are crisp on the outside and moist on the inside.  

Communal serves the biscuits with a small jar of homemade freezer jam or you can order their biscuits with sausage gravy.  My son's warned me they were amazing, but I didn't realize how they would melt in my mouth until my first bite.  Oh baby!  

Skyscraper buttermilk biscuits are not difficult to make.  You need to follow a few simple rules.

Rule #1 - Use cold butter.  Don't use shortening.  Remember the tip in my pie dough recipe?  Butter has a lower than body temperature, thus it melts in your mouth.  Shortening leaves a film in your mouth.  

Shortening = no flavor.  

Rule #2 - Don't work the dough very much.  Handle the dough as little as possible.  You just need a gently touch.

Rule # 3 - Pat the dough instead of rolling it.  

Rule #4 - Pat the dough thick not thin.  This way the biscuits will be nice and TALL.

You will need:

4 cups all-purpose flour

2 tablespoons baking powder*

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon plus 1 teaspoon sugar

2/3 cup cold unsalted butter, cut into 1/2-inch cubes

1 1/2 cups buttermilk

1/4 cup melted butter for brushing biscuit

In a large mixing bowl, add the flour and sugar

Salt

Baking soda

Baking powder.

Whisk or sift the dry ingredients together.

Add the cold butter that has been cut into about 1/2-inch size.

 Using a pastry blender, cut the butter into the flour mixture.

Yes!  You may use a food processor.  Only pulse the ingredients.  Don't over process.

Yes! You may use an electric mixer fitted with a paddle.  Careful not to over mix.

Yes! You can use your hands.  Don't handle the butter too much or it will soften.

Yes! You can use two knives to cut in the butter.

 You want the flour to have very small pieces of butter.  Smaller than a pea.

Pour in the buttermilk.  

I like to use a fork to blend the ingredients together.  This way I don't over mix.

Stir the dough just until it holds together.

Dump the dough onto a lightly floured surface.

Gently press the dough together and knead it a few times.

Flatten the dough to about a 1-inch disk.

Fold the dough over.

Gently pat the dough flat.

About 1 1/4-inch thick.

Cut the dough with a 3-inch round cutter.  You can use a smaller size, if you wish.

You will always have some scraps left over.

Gently press the dough together.

Cut into a round.  This lone biscuit generally rises weird and bumpy.  It just does.

You can just cut the biscuits into squares to avoid having the leftover dough.

Place the biscuits on a lightly grease baking sheet or one that is lined with parchment paper.

Bake in a 450 degree oven for about 22-25 minutes or until golden.

They bake up so high and light.

You can brush the tops with melted butter, which is optional.

Serve the biscuits hot smothered with homemade jam.  

My grandkids like their biscuits dripping with honey.  Ahhh!  So do I.  

Buttermilk Biscuits

4 cups all-purpose flour

2 tablespoons baking powder*

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon plus 1 teaspoon sugar

2/3 cup cold unsalted butter, cut into 1/2-inch cubes

1 1/2 cups buttermilk

1/4 cup melted butter for brushing biscuits (optional)

Preheat oven to 450 F (230 C).  Sift the flour with the baking powder, baking soda, salt and sugar in a large bowl.  cut in the chilled butter until the texture of coarse crumbs.  Stir in the buttermilk to form a soft dough.

Transfer the dough onto a floured surface.  Knead briefly and roll or pat to about 1 1/4 inch thick.  Cut into 3-inch rounds and arrange on a baking sheet that has been lightly greased or lined with parchment paper.  Bake for about 25 minutes or until golden.  Remove from oven and brush with melted butter.  Makes about 9 skyscraper tall biscuits.

*For altitude of 5,000 feet above sea level use only 1 tablespoon baking powder


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