BUTTERMILK BISCUITS MIX RECIPES

Steps:

• Preheat your oven to 450°F.
• Combine the dry ingredients in a bowl, or in the bowl of a food processor.
• Cut the butter into chunks and cut into the flour until it resembles course meal.
• If using a food processor, just pulse a few times until this consistency is achieved.
• Add the buttermilk and mix JUST until combined.
• If it appears on the dry side, add a bit more buttermilk. It should be very wet.
• Turn the dough out onto a floured board.
• Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
• Use a round cutter to cut into rounds.
• You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
• Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
• If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
• Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
• Do not overbake.
• Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
• The dough must be handled as little as possible or you will have tough biscuits.
• I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
• You also must pat the dough out with your hands, lightly.
• Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
• Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
• When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Steps:

• In a medium bowl, whisk the flour, baking powder and salt to combine. Add the cold cubed butter, and toss until each cube is well coated with flour. Using your hands or a pastry cutter, cut the butter into the flour until the mixture resembles a coarse meal.
• Make a well in the center of the bowl, and pour in the buttermilk. Use your hands or a silicone spatula to mix the ingredients together until they form a homogenous dough. (It will look quite shaggy.) If the dough is not coming together, add more buttermilk by tablespoons.
• Wrap the dough in plastic wrap and refrigerate for 30 minutes. Toward the end of chilling, heat the oven to 400 degrees.
• Butter a 9-inch square baking pan, a 9-inch round cake pan, an oven-safe skillet or a baking sheet.
• On a lightly floured surface and using floured hands, pat the dough into a rectangle 1/2-inch thick. Fold the dough in quarters. Using floured hands, pat the dough out again to a square about 1 1/4-inch thick.
• Cut the square of biscuit dough into four even pieces. Transfer the biscuits to the prepared pan in a cluster, with about 1/2 inch of space between each biscuit.
• In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over the surface of the biscuits, and bake until deeply golden brown on top, 25 to 30 minutes. Cool at least 10 minutes before carefully separating and serving.