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Jojo’s Biscuits
Nothing beats homemade biscuits! This recipe has an extra step where the dough is refrigerated before being cut. Butter is cut into dry ingredients with a pastry blender. Then beaten eggs and buttermilk are slowly added in. Next the dough is pressed onto a counter, not rolled. After the biscuits are cut, an egg wash is brushed on top before baking.
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 20 biscuits
Ingredients
- 4 cups self-rising flour plus more for the work surface
- 2 tbsp baking powder
- 1 tsp baking soda
- ¾ lb (3 sticks) butter cold, cut into ½ inch pieces or grated
- 2 large eggs beaten, plus 1 large egg for brushing
- 1 ½ cups buttermilk or as needed, plus 1 tbsp for brushing
Instructions
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In a large bowl, whisk flour, baking powder and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and the size of peas.
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Stir in the beaten eggs with a wooden spoon until combined. Stir in 1 ½ cups buttermilk until the dough comes together into a sticky mess. If it is too dry, add more buttermilk 1 tbsp at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minute or overnight.
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Preheat oven to 400 F. Line baking sheet with parchment.
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Scrap the dough onto a floured surface. Using floured hands press into a circle ~14 inches across and ½ inch thick.
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Use a floured 2 ¾ inch round cutter, cut out 20 biscuits. Transfer biscuits to baking sheet, arranging so that they all are touching.
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In a small bowl, beat together the remaining egg and 1 tbsp buttermilk. Brush the top of the biscuits.
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Bake until golden, 15 to 20 minutes. Let cool slightly in pan.
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Store leftovers in airtight container for up to 2 days. To freeze: freeze individual biscuits before baking.
Recipe Notes
To make 1 cup self-rising flour combine 1 cup AP flour, 1 ½ tsp baking powder and ½ tsp salt.