May 14th was National Buttermilk Biscuit Day. So, this is a few days late, but, really, who is going to quibble about a few days delay. Besides, we make biscuits all year long...not just on a designated national food holiday.
I used this laminated buttermilk biscuit as a comparison with a buttermilk drop biscuit in a Culinary Cam YouTube video. See that here...or there.
Ingredients makes about twelve 2-1/2" square biscuits
- 1/4 cup organic granulated sugar
- 3 Tablespoons warm water
- 2 teaspoons (or 1 envelope) active dry yeast
- 5 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup (2 sticks) butter, cold and cubed plus another 1/2 cup (1 stick) butter, cold
- 2 cups whole plain buttermilk (you can use yogurt, instead)
- light oil for greasing the bowl (I used canola)
- Also needed: pastry blender, rolling pin, parchment paper
In a small mixing bowl, stir together sugar, 3 Tablespoons warm water, and yeast. Let stand until mixture is bloomed and foamy, approximately 5 minutes.
In a medium mixing bowl, whisk together flour, salt, baking soda, and baking powder. Using your hands or a pastry blender, cut in cold, cubed butter (1 cup or 2 sticks) until mixture is crumbly. Add yeast mixture and buttermilk, stirring until dry ingredients are just moistened.
Knead by hand a few times until dough comes together. Oil a large mixing bowl and place dough in bowl, turning so that it's completely covered in oil. Cover with a clean dish towel and let rise in a warm spot until raised and puffy, approximately 90 minutes to 2 hours.
While the dough rises, pound the 1/2 cup (1 stick) butter into a rectangle and wrap in parchment paper.
Line baking sheet with parchment paper or a silicone mat.
Turn out dough onto a lightly floured piece of parchment. Gently roll dough into an 18" x 12" rectangle. Unwrap butter and place in center of dough. Fold dough into thirds, like a letter. Each fold and turn creates a new layer of dough!
Roll dough to 1-1/2" thick. Rotate dough 90 degrees, and fold dough again into thirds, like a letter.
Roll dough to a rectangle at 1-1/2" thickness, again. Cut dough into squares and gently separate the biscuits. Transfer to prepared sheet.