Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy... classic down home cooking!
Author: The Chunky Chef
2cupsall purpose flour
Preheat oven to 450 degrees.
Cut butter into small cubes. Place the butter on a plate and place in the freezer while you mix the dry ingredients. The butter should be very cold.
In a food processor (or large bowl), sift together flour, sugar, baking soda, baking powder and salt.
Add the butter to the food processor and pulse to combine, until it looks like coarse crumbs (you could also use a pastry cutter or 2 forks in a large bowl).
Add the butter and flour mixture to a large bowl and make a well in the middle, add the cold buttermilk. Stir until dough is mixed and combined, it will be slightly sticky/tacky. If it's still really sticky, add a bit more flour!
Turn out the dough onto a floured surface (I use my counter) and pat into a rectangle.
Fold the dough over and onto itself six times, so you end up with a tall square, then pat down to about 1 inch thick.
With a 2.5 inch round biscuit cutter, push down to cut the dough and pull up (remember not to twist!). Leftover scraps can be combined and cut again – but no more than 1 or 2 more times.
Place the biscuits on a parchment paper lined baking sheet, almost touching each other, and bake at 450 degrees for 12-15 minutes until browned.
After the biscuits are baked, brush tops with melted butter.
As things like humidity, the way flour is measured, etc can affect the way recipes like these buttermilk biscuits turn out... use the flour/buttermilk measurements as an approximation. If you notice your dough is really sticky, add a bit more flour and work it in. If you notice your dough is not wet enough, add a tiny splash more buttermilk.